These flavorful crackers are absolutely delicious, and we will definitely be making them again!!
We didn’t have a goldfish-shaped cookie-cutter, so we made ours flower-shaped, but the outcome was just as yummy as if they had been true “goldfish” crackers. And now that I know how tasty they are, I’ll probably order a mini-goldfish cookie cutter for our next batch. Zander didn’t really care what shape the cookie cutter was–he just loved being able to use it and sneak little bites of dough in between. 🙂
I adapted this recipe ever-so-slightly from Chef Chloe’s wonderful blog. We used garlic powder instead of onion powder (simply because we didn’t have any onion powder), and we used Mama’s Almond Blend all-purpose gluten-free flour instead of regular flour. We also only baked them for 10 minutes, because our oven runs really hot. Other than that, Zander and I followed Chef Chloe’s recipe to a T.
Be sure to check out her blog, which shows the most adorable photographs of her tiny little goldfish crackers, complete with smiling faces!
- 1 cup all-purpose flour, plus extra for work surface (we used Mama’s Almond Blend all-purpose gluten-free flour)
- 2 Tbsp nutritional yeast (ours were heaping Tbsp)
- ¼ tsp onion powder (we used garlic powder)
- 1/8 tsp turmeric
- 1 tsp sea salt
- ½ tsp ground black pepper (optional) (we used pepper, and Zander loved it)
- 5 Tbsp vegan margarine
- 3 Tbsp cold water
Preheat the oven to 375 degrees F.
In a food processor, combine flour, nutritional yeast, salt, onion powder, and turmeric. Process until combined. Add margarine, and pulse about 15 times until crumbly. Add water and process until mixture just comes together. [We did not use a food processor. We mixed first with a fork, to cut in the vegan margarine, and then with our clean hands.]
On a lightly floured work surface, roll out the dough until it is 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time. Using a goldfish cookie cutter, or other small cookie cutter, cut out the fish and line then on a baking sheet. If desired, carve a face, as pictured on Chef Chloe’s blog. She used the prong of a fork for the eyeball and a toothpick for the smile.
Bake for 12 to 15 minutes until golden and very lightly browned. Let cool and store at room temperature in a tightly sealed container or bag–if there are any left to store!