Make It: Vegan Goldfish Crackers by Chloe Coscarelli
In a new series from Ecorazzi Eats where we feature veg*n recipes from top chefs and food bloggers, Chloe Coscarelli – author of “CHLOE’S KITCHEN: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way” – shares with us this delicious, love-your-inner-child recipe for vegan goldfish crackers. You can check out her official website here – and follow her on Facebook and Twitter.
Vegan Goldfish Crackers (Makes 125 goldfish)
One fish, two fish!
Kids LOVE these all-natural homemade goldfish crackers. But let’s get real, adults
love ‘em too. I’ve made theses for 8-year-olds and 80-year-olds, and the response is
always the same: more please! No food coloring, no sugar, no cheese, no artificial
chemicals- just wholesome delicious fishies. I like to add a dash of ground black pepper
for a little spice, but some kids prefer it without.
Note: You can purchase a goldfish cookie cutter here!
1 cup all-purpose flour, plus extra for work surface
2 tablespoons nutritional yeast
¼ teaspoon onion powder
1/8 teaspoon turmeric
1 teaspoon sea salt
½ teaspoon ground black pepper (optional, but recommended for adults)
5 tablespoons vegan margarine
3 tablespoons 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.
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. I 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.