Fruit & Seed Crackers with Spreadable Cheese

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Fruit & Seed Crackers with Spreadable Cashew Cheese

Jill Dalton
If you have a need for CRUNCH and are a cracker fan then you are going to love these Plant Based Vegan Fruit and Seed Crackers. They are super crunchy with a hint of chewiness from the dried fruit. You can eat them as they are or dip them in the super rich Spreadable Cashew Cheese.
5 from 1 vote
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Course Appetizer
Cuisine American
Servings 8 people
Calories 381 kcal

Ingredients
 
 

Crisps

Cashew Cheese

Instructions
 

Crisps

  • Preheat oven to 350°F.
  • Add the buckwheat flour, baking soda and baking powder to a mixing bowl and stir well.
  • Add the seeds, dried fruit and poppy seeds and stir.
  • Blend the date paste, apple cider vinegar and 1 cup of the soy milk in a blender until smooth.
  • Add to the flour mixture along with the remaining cup of soy milk and stir well.
  • Pour equal parts into two silicone or parchment lined bread pans.
  • Smooth top.
  • Bake for 40 minutes.
  • Let cool for at least 10 minutes and then place into the freezer for 3-4 hours.
  • Slice loaves into very thin slices with a very sharp knife.
  • Place slices on a parchment lined baking tray and bake for 15 minutes at 300°F (148°C).
  • Flip slices and bake for 15 more minutes.
  • If not quite dry and crisp yet, flip one more time and bake another 10-15 minutes.
  • Once cooled, store in an airtight container for up to 2 weeks.

Cashew Cheese

  • Add all ingredients to blender and blend until smooth.
  • Store in an airtight container in the fridge for up to a week.

Nutrition

Calories: 381kcalCarbohydrates: 42gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 281mgPotassium: 516mgFiber: 8gSugar: 12gVitamin A: 234IUVitamin C: 4mgCalcium: 191mgIron: 3mg

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