Delicious Fall Leaves healthy crackers that are 100% naturally colored & vegan. Perfect healthy lunchbox & meal-prep snack or a healthier chips n' dip!
Depending on how many different coloured doughs you are using, begin by separating the ingredients into separate piles for each dough.
Sift all of the dry ingredients for each dough into separate mixing bowls.
Then add in the olive oil /and water and mix well to form a dough. This dough should be smooth and not at all 'tacky'. *
Roll the dough balls into thin sheets over a lightly floured surface** (or, if like me you have a pasta machine, then you can cheat and use that instead!). You want the sheets to be nice and thin and 'cracker-like'. (You can, of course, be creative with the different dough colours too, mixing and matching them to create interesting effects in the dough that work perfectly for the autumn/fall leaves cutters.)
Once rolled out, it's as simple as using your cutters of choice. I chose fall leaves to match the gorgeous natural colours. Alternatively, you can simply roll the mixture into large sheets and cut into small squares/rectangles.
These crackers can then be laid out onto baking paper-lined trays and baked in the oven for around 10-12 minutes. Once cooked, switch off the oven and leave the crackers to cool down inside the oven. This will help make them even crispier, as they cool.
These healthy crackers can then be eaten straight away or kept in an airtight container for around 5 days. ***
Video
Notes
For a cool effect fold different doughs from the different colours and roll / pass through the pasta machine * You may find that a little bit more water is needed if the dough is too dry. I suggest pouring the water in increments, to make sure you don't put too much in. However, if you do then simply add a bit more flour to the mix. ** Although it isn't necessary. For anyone using a rolling pin, you may find it easier to place the dough under a layer of non-stick baking paper when rolling it out. *** Super Tip* If you find that your crackers are starting to become a bit limp after a couple of days of baking or you accidentally forgot to close the box of crackers ( which I'm known to do occasionally!). Did you know that you can simply pop them back into the oven for a few minutes and they should crisp right up again!Super Tip 2: If you have any leftover dough (or you can just use all of it), you can bake cracker bowls. Bake them in the oven for around 10 minutes at 170ºC (fan assisted). Then let them cool off before using them.