Ingredients
- 1 teaspoon olive oil
- 1 tablespoon vegan butter spread melted
- 1/2 teaspoon honey or agave nectar
- 1 cup gluten-free flour blend
- 1/2 teaspoon sea salt
- 1/4 to 1/2 cup water as needed
- Extra sea salt or seasoned salt for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl, combine olive oil, vegan butter spread, and honey or agave nectar. Stir in gluten-free flour blend and sea salt. Add 1/4 cup of water to start, mixing to form a dough.
- If the dough is too dry, add more water, 1 tablespoon at a time, until it forms a cohesive ball. Be cautious not to add too much water.
- Sandwich the dough between 2 sheets of parchment paper. Roll out to approximately 1/8-inch thick, ensuring evenness to prevent uneven baking.
- Peel away the top parchment layer. Transfer the bottom layer with the dough onto a baking sheet. Score the dough into 1½-inch squares with a sharp knife, but do not separate them.
- Dampen the dough lightly with water, smoothing it with your fingers. Sprinkle with sea salt or seasoned salt.
- Bake for 15-20 minutes, until crisp, rotating the baking sheet halfway through. Watch closely to avoid overbaking.
- Allow the crackers to cool completely on the baking sheet before breaking them apart.