JUNK FOOD AND TREATS VEGANISED
And a fish-shaped cutter you can make yourself!
Originally published here: https://medium.com/a-vegan-life/easy-vegan-cheesy-goldfish-crackers-c9a71c0891ef
There are a few things that I really miss from when I made the transition from vegetarian to vegan.
One of them is Goldfish Crackers.
This is a good thing really as I could devour a bag in a couple of sittings, but still, I was determined to have a bash at recreating them, and after some trial, a lot of error, and disregarding all of the recipes I had initially followed, I have come up with something that works.
Ok so they are little more ‘rustic looking’ but they are homemade by hand with love!
You can even make yourself a goldfish cutter from an empty can to save you trying to painstakingly cut them out by hand!
For the Goldfish cutter:
- 1 x empty produce can (cleaned)
- Tin snips
- Piece of paper
- Draw your rough fish shape onto the piece of paper to use as a template
- Cut down the side of your can with the tin snips. Leave about 1cm from the top, this is to separate the circle
- Cut around the circumference until you have a strip that’s about 1cm thick — try to keep it as even as possible — this is your cutting edge
- Use the pliers to bend this strip into your fish shape — be careful it will be sharp where you cut it!
- We then made a little keeper to hook over the top which held the fish shape in place (you will use the sharp edge to make the cut — the dull edge to push down)
There you have it — your homemade Goldfish cracker cutter, now you’re set to make the cracker dough!
For the Goldfish crackers:
- 1 cup gram (chickpea/garbanzo) flour
- 1 cup self-raising flour
- 2 tsp baking powder
- 1/2 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 cup sauerkraut juice (this gives them a cheesy tang)
- 4 tsp Olive oil
- 1/4 cup water
- Greaseproof paper
- Silicon tray (or extra greaseproof paper and a normal baking tray)
- Large mixing bowl
- Food colouring of your choice if you want to colour them
- Mix all of your dry ingredients in the large mixing bowl
(omit the turmeric if you are making rainbow fish — set this aside for later)
- Add in the olive oil and sauerkraut juice
- Add in the water gradually and stir until it starts to form a dough (if you need to add more water do this a little at a time as you want it to be quite firm)
- Once it has become a firm dough, flour your greaseproof paper a little (just a dusting)and turn the dough out
- Knead the dough to make sure everything is well combined
For the Rainbow fish:
- split the dough into the number of colours you want to use. Add the turmeric/colours to each of the doughs and knead until the colouring is well combined
Tip — If you want the colours to be quite vivid, then the dough should be very saturated in colour as they will get much lighter when you bake them (see above images for reference)
- Once you have coloured your fish rainbow or with the turmeric to look ‘natural’ put the dough into the fridge for 5–10 mins this will make it easier to work with
Preheat your oven to 230 degrees (this is the maximum our oven goes to)
- Roll the dough between 2 sheets of greaseproof paper (to stop it sticking)
- Use your fish cutter to cut the shapes
- If your fish cutter starts to stick to the dough you can put a little flour on it
(Try not to use too much flour as it will dry out the mixture)
- As you cut your fish add them to your silicon tray or greaseproof paper and baking tray
- Bake in the middle of your oven for 30 minutes turning the tray once after 15 minutes to make sure they are evenly baked
Please note our oven is really rubbish so your fish may cook quicker, I would advise checking on them periodically.
- allow them to cool for 10 minutes — they will get more crunchy once they have cooled down!
You can store them in an airtight jar and I would guess they’ll last for a couple of weeks, but I am not sure as ours lasted for 2 days.
Find more vegan goodness right here: