Crispbreads and crackers are fun and easy to make and can be kept stored in an airtight container for about one week. This recipe pairs well with dips and pate as an appetizer or can be served as a savory side to a warming bowl of soup.
Makes about 60 crackers
Prep Time: 0 hour, 20 minutes
Cook Time: 0 hour, 18 minutes
Ingredients:
- 5 T. plus 1 T. soy margarine, cold
- 1 medium sized red onion, chopped
- 8 oz tofutti cream cheese
- 2 cups flour
- ¼ cup ground almonds
- 1 t. dried thyme
- ¼ t . black pepper
- ¼ cup soymilk
- Salt, for sprinkling
Preparation:
1. In a heavy-bottomed skillet, heat the 1 T soy margarine over medium heat, adding the chopped onion once hot. Stirring often, cook until the onions are translucent, about 4 minutes. Remove from heat and set aside.
2. In a medium-sized mixing bowl, combine the flour, ground almonds, thyme and black pepper.
3. In a food processor, combine the dry mix, 5 T. soy margarine and soy cream cheese until mixture begins to hold together. With the machine still running, gradually add the soymilk until mixture comes together into a ball and pulls away from the sides.
4. Divide dough into two equal portions and wrap in plastic wrap. Refrigerate for 15 minutes.
5. Preheat oven to 350 F. Line two large baking sheets with parchment paper.
6. Working with one section at a time, roll out dough until 1/8" thick. Trim edges of dough with a sharp knife or pizza cutter until dough is a rectangle of about the same size as the baking sheet. Place dough on the prepared sheet, and, using a sharp knife or pizza cutter, cut dough into 2" by 2" squares. Lightly brush or mist crispbread with water and sprinkle with salt.
7. Bake until crsipbread is golden brown, 18-20 minutes. Serve with Mushroom, Walnut & Herb Pate for an impressive and flavorful appetizer.
