That's Cat-tastic!

Don't worry, I'm not baking anything for an animal other than a human - besides, my cat is way too snotty (or smart) to enjoy even the sophisticated tastes of these crackers. I sure hope you aren't though, because these are way too delicious to not be eaten, and way too good for you to maintain a sophisticated character when eating them. You can use any type of cutter that you like, but all I have are three types of cutters and the cat was the smallest one that I could find.

These are made with three different types of flavors - Italian rosemary and Vegan Parmesan, Spinach and finally a mixture of the two.

Plain Cat-Tastic Crackers Recipe:
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Apple Cider Vinegar (with Mother is best)
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)
Turmeric and Paprika for color

Italian Cat-Tastic Crackers Recipe:
1-2 tablespoons of Crushed Sesame Seeds
1 tbl of Apple Cider Vinegar (with Mother is best)
1/2 a tsp of Rosemary
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Apple Cider Vinegar (with Mother is best)
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)
Turmeric and Paprika for color


Spinach Cat-Tastic Cracker Recipe:
1/4 cup of Spinach Juice or Chlorophyll and 1/4 cup Ice Water
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Organic Apple Cider Vinegar with Mother
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)


If you want to you can just use the first recipe and mix it together as you like, considering that there are only a few recipe changes in each. But after your decision, make sure that your coconut oil is well melted when you measure it out, then pop the measuring cup into the fridge for 5-10 minutes, then break it into pieces and let it chill for 15 more minutes. While the coconut oil has begun to solidify, add your dry ingredients together, then add the baking soda to your water mixture and wait about 2-5 minutes after stirring it. Once that is done, make sure that your flour color has a slightly darker tinge to it after adding the turmeric if you want them to be orange. Then make a well in the middle of your dry ingredients and alternate between the water and the coconut oil. If it is still quite wet - add more all-purpose flour and knead it to a doughy consistency. Afterwards, wrap it in plastic and place it in the fridge for 30 minutes. Prep your rolling and cutting area, making sure to keep the cutter and your table covered in all-purpose flour at all times. If your table is not marble, try to do this on a pan or some other non-absorbing surface.

Once the 30 minutes are up, take them it out, roll it to about 1/8 of an inch, then cut them into your preferred shapes with the cookie cutter (or your knife), rolling and rerolling until you run out of dough. Place the crackers on a well oiled sheet (use olive oil making Italian) and bake them in the oven for about 5 minutes or until they've puffed up to about twice their original size.     

Continue with the rest of the batch and enjoy!          



                                                                                                                                                   Signed,
                                                                                                                                        <3 Bou Shin<3