Ingredients
Directions
Preheat oven to 350 °F.
In a medium bowl, combine the wheat flour, nutritional yeast, baking powder, garlic powder, onion powder, smoked paprika, turmeric, oregano, and salt, if using. Mix well.
In a separate bowl, combine the miso, lemon juice and water. Whisk until the miso is completely dissolved.
Add the wet ingredients to the dry ingredients and mix well until a dough-like consistency forms. You may need to get in there to mix with clean hands. If there are still dry ingredients that are not mixing into the dough then add one tablespoon of water at a time until a dough-like consistency forms.
Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Roll out the dough until very thin, about 1/16-inch thick, measuring about 11x13 inches.
Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. With a pizza cutter or knife, cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. Or, you can leave the odd shapes and enjoy them as is!
Bake for 15–20 minutes, flipping and rotating crackers halfway through (rotating the crackers in the center to around the edges of the baking sheet and the crackers around the edges to the center of the baking sheet), or until the crackers are golden. Cool completely on the baking sheet. They will get crispier as they cool.
Chef's Notes
Gluten-free
Use organic gluten-free oat flour in place of whole wheat flour or an organic gluten-free flour blend.
Storage
These crackers keep well for a week in a sealed container at room temperature.
Ingredients
Directions
Preheat oven to 350 °F.
In a medium bowl, combine the wheat flour, nutritional yeast, baking powder, garlic powder, onion powder, smoked paprika, turmeric, oregano, and salt, if using. Mix well.
In a separate bowl, combine the miso, lemon juice and water. Whisk until the miso is completely dissolved.
Add the wet ingredients to the dry ingredients and mix well until a dough-like consistency forms. You may need to get in there to mix with clean hands. If there are still dry ingredients that are not mixing into the dough then add one tablespoon of water at a time until a dough-like consistency forms.
Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Roll out the dough until very thin, about 1/16-inch thick, measuring about 11x13 inches.
Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. With a pizza cutter or knife, cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. Or, you can leave the odd shapes and enjoy them as is!
Bake for 15–20 minutes, flipping and rotating crackers halfway through (rotating the crackers in the center to around the edges of the baking sheet and the crackers around the edges to the center of the baking sheet), or until the crackers are golden. Cool completely on the baking sheet. They will get crispier as they cool.
