Sometimes some amazing things happen. I whip up something our of sheer curiosity to see how it would work .. like the home made Doritos spice mix for a pasta in creamy doritos cream. I need to make that again.
And some other things happen out of trying the easiest way to do things.(Roasting the entire butternut squash! and it works and then putting together a this pretty Sandwich just because I had the squash) and it hits the crazy clouds of popularity :).
After making the sandwich, and some sauteed squash dishes. I still had a little roasted butternut left.. It was a huge squash, what can I say.
So I decided to whip up these crackers. The only herbs surviving the winter in my herb garden are thyme and Rosemary.. Rosemary it was. Some onion flakes and a must make snack.
I also made some fat crackers/treats for chewie with the roasted butternut mash. Added wheat, chickpea flours and some oats.. and Chewie loved them. but then he is a food motivated dog.. He is one plump pom. The things he eats most days is a little vegan kibble and a mishmash of lots of different veggies, lentils, oats, a little rice and so on. He has been on a vegan diet for about a year now. The only difference I have noticed is that he stays hungry if I give him the same quantity of food as I used to feed him when he was eating non vegan. We upped his daily food cup size and he seems to be happy with it. Of course, he will still throw a tantrum every now and then for more food.
Chewie gets food at somewhat fixed times around our meals. I tried leaving his big box of food in front of him once to see how much he would eat, and he looked at me like, can you give all that to me in my bowl please. He is one funny dude.
You can find his adorable cuteness on my Instagram.
After months of procastination. I managed to do the paperwork to get a name change of my Facebook page. Yes, they dont let you change it yourself.
The blog’s Facebook Page is now finally Vegan Richa!
https://www.facebook.com/VeganRicha. It used to be Hobby and More.
For more savory crackers, snacks and such see the Collection here.
Steps: Rosemary butternut Crackers.
Mash squash well and add rest of the ingredients.
Knead for a few minutes into a soft dough.
Roll it out on a parchment sheet using some wheat flour.
Bake for 15 minutes at 370 degrees F then break apart and bake until crisp.
Butternut Squash Rosemary Onion Crackers.
Allergen Information: Dairy, egg, corn, soy, yeast, nut free.
Makes a medium bowl full.
Ingredients:
1/2 cup roasted butternut squash mashed
1/2+ cup Whole wheat flour
1/4 teaspoon baking powder
1 Tablespoon extra virgin olive oil
1/3 teaspoon salt
1 teaspoon onion flakes
1-2 teaspoons fresh rosemary chopped
black pepper to taste
sea salt for sprinkling
Variations: Use other squashes or sweet potato, herbs of choice
Method:
Mash the butternut really well.
Mix the baking powder in 1/2 cup wheat flour.
Add all the ingredients to the mashed butternut and knead for 2-3 minutes into a soft dough.
The dough might feel dry and crumbly initially but as the butternut gets incorporated it will be a soft dough.
Flatten the ball with your hands.
Use wheat flour to roll the dough out on parchment to as thin as possible.
Make cuts with a knife.
Sprinkle a little sea salt and press it in.
Bake at preheated 370 degrees F for 15 minutes.
Break the crackers apart and bake at 350 for another 7-8 minutes or until crisp to touch.
Move the crackers around. Inner crackers to the edges at 6 minutes.
Let cool completely before storing in an airtight container.
These crackers keep for weeks.
Chewie’s current Favorite Butternut Biscuits
Makes a large bowl full
Ingredients:
1 cup butternut puree
1/2 cup wheat flour (or sorghum for glutenfree)
1/3 cup Oats
1/3 cup Chickpea flour
2 Tablespoons flax seeds or flaxmeal
Method:
Add all ingredients to a bowl and knead into a soft dough.
Add more flour if needed.
Use Wheat flour to roll it out into a 1/4 inch thick rectangle.
Cut it u into 1-1.5 inch diamonds/squares with a knife.
Bake for 20 minutes at 360 degrees F
Break apart and bake another 18-20 minutes or until crisp to touch.
Cool completely and store in an airtight container.
Małgosia says
March 14, 2013 at 6:56 amThe dog’s biscuits look delicious. I think they are good also for humans 🙂
Richa says
March 14, 2013 at 8:52 pmThey are human grade:). You might need to make them thinner and add some salt/herbs..:) the thick ones are hard, which works fine for chewie since he takes his time to break them into small pieces and eat.
Caitlin says
March 14, 2013 at 10:42 amthese crackers and biscuits look delicious! i love all of the flavors going on in there.
yay about finally getting your fb name changed!!!
Richa says
March 14, 2013 at 8:53 pmThanks Caitlin! I know right. finally a common name everywhere:)
Sunday Morning Banana Pancakes says
March 14, 2013 at 1:23 pmI love that you included the recipe for Chewies treats! Anna has a never ending stomach, If we let her eat all day she would! One of her favorite treats is carrots and she has a bad habit of helping herself to my tomatoes, green peppers and green beans in the garden – right off the plant!
I love the grown up version of these crackers, they look so savory and good!
Richa says
March 14, 2013 at 8:54 pmthat is hilarious.. luckily our balcony garden is mostly herbs and chewie did not show interest in the bell peppers that were within reach:)
yep we all can share the same stuff.. chewie without the salt:)
anunrefinedvegan.com says
March 14, 2013 at 7:23 pmOh gosh, they both look scrumptious!!
Richa says
March 14, 2013 at 8:55 pmThanks Annie… they definitely are!
Vicky says
March 14, 2013 at 7:49 pmThese look so wonderful Richa – I wonder if they would work with almond flour – I think they might – I’m going to pin it to try! I saw the blog title in my mail and then I saw the words “dog biscuits” and I thought – oh no, it’s a dog biscuit recipe! Thank goodness it’s both! though the doggy biscuit recipe looks good enough to eat too!!!!!!!
Richa says
March 14, 2013 at 8:57 pm😀 well you can interchange the 2.. everything is edible by everyone:)
You might need something to help bind them. though you can make thicker ones with careful rolling and it should work.
Rachael {Simply Fresh Cooking} says
March 14, 2013 at 9:00 pmI have to try these!! I just came across your blog on Foodgawker… loving it! 🙂
Richa says
March 15, 2013 at 12:51 amAwesome Rachael. Do let me know when you do!
Kristy says
March 15, 2013 at 12:14 amSamantha would love me so much if I made her those treats! And I think I would love me a lot if I made those crackers… I swear- I drool at the mere mention of butternut squash. 🙂
Richa says
March 15, 2013 at 12:52 ami bet she will.. 🙂 you cant believe how much butternut i have eaten in the 3 weeks when i baked the big one..:)
kitblu says
March 15, 2013 at 2:28 amHi Richa
I started following you recently and have pinned and copied several recipes. Just wanted you to know that you have a fan in Canada.
Paula
Richa says
March 16, 2013 at 1:10 amThank you Paula! Glad to have you here:).. hope you like the recipes:)
Veena Theagarajan says
March 15, 2013 at 4:05 amRicha.. Too tempting.. So yummy and crispy
Gourmandelle says
March 15, 2013 at 10:05 amThese look so good… can’t wait to try this recipe! Love your website and your recipes! I also added you to my fav veggie blogs list on my website 😀
Richa says
March 16, 2013 at 1:11 amOOh awesome!! Thanks Ruxandra.. that is awesome!
Kumudha says
March 15, 2013 at 6:44 pmGreat BLOG!
Thank you so much for posting so many vegan recipes…
Richa says
March 16, 2013 at 1:11 amThanks Kumudha
c q says
March 15, 2013 at 8:30 pmHi Richa,
I really want to try this recipe! But where can I find butternut squash this time of the year? Does Whole Foods have them?
Richa says
March 16, 2013 at 1:13 amYou can use canned pumpkin instead or other frozen or canned squash puree. i got a butternut 4 weeks back in my CSA, havent seen it since then.
vedgedout.com says
March 15, 2013 at 9:14 pmOh my gosh! I’m going to try both versions!!!! Fantastic. I’m totally on a cracker kick at the moment. xx
Richa says
March 16, 2013 at 1:14 amyeah.. i have to make those cheese its too! the problem with crackers is that they get over really quickly for the time put in them 🙂
Hannah says
March 16, 2013 at 1:06 pmThose are some lucky pup! Both versions look so delicious, I wouldn’t mind munching on the dog treat version at all!
Abby @ The Frosted Vegan says
March 21, 2013 at 3:14 pmI would have never thought to put butternut in crackers, but it looks perfectly delish to me! Who knew changing a Facebook name could be so complicated?!
Anonymous says
April 2, 2014 at 5:19 amIs there any way to make the crackers gluten free? I may try oat flour since that is what I have on hand right now…. let me know if there’s anything better! Thanks!
Richa says
May 16, 2014 at 5:39 pmoat flour should work fine or use a gf blend which has gum in it
Jan Jensen says
September 14, 2017 at 8:54 pmAnybody actually make these? I did — not so good.
Richa says
September 14, 2017 at 10:05 pmHi Jan, what happened to the crackers? Maybe they needed some more herbs or extra bake time?
Pamela Smith says
September 24, 2018 at 5:19 pmI had to use nearly double the amount of flour called for (human version). There was no “dry crumbly” happening — only sticky and wet. So I just kept adding until it felt right. Could my squash have just been wetter than expected? Baking now, hope they turn out! 🙂
Richa says
September 24, 2018 at 5:59 pmit could be. also the moisture bakes out, soyou can leave the dough somewhat sticky that is just about ok to roll out
Pamela Smith says
September 25, 2018 at 11:54 amLOL – rolling wasn’t an option until I added a bunch more flour. But after that it worked out okay. In the past I’ve roasted butternut squash by peeling, chopping into about 3/4″ sq. pieces. That would make for dryer squash to start. This time I did it unpeeled, cut in half lengthwise, seeded and roasted that way. So it was moister than it might have been by quite a bit.
The flavor was quite good. I don’t add salt or oil to anything, and for this I used cashew cream instead of oil, fresh rosemary and marjoram, and a few fennel seeds. I didn’t have onion flakes handy, so I used onion powder and it was good. Thank you!
Aaron says
February 16, 2019 at 1:59 pmAre you all aware that onions are poisonous for dogs?
Aaron says
February 16, 2019 at 2:02 pmI see I’ve made a mistake, that the onion crackers are for humans and the others for dogs.
Mazie says
October 7, 2020 at 8:54 amHello,
I try to be oil free, could i just use a bit more squash for the crackers as a oil substitute for the crackers? How much squash would recommend substituting?
Thank you.
Richa says
October 7, 2020 at 10:51 amOmit the oil and add a tbsp almond flour. Don’t add more squash as that will make dough too moist and the crackers won’t crisp up
Hannah says
October 16, 2020 at 8:28 pmCould I use another flour in the human version, im gluten free? Would chickpea flour work?
Richa says
October 16, 2020 at 8:42 pmChickpea flour flavor would take over. Try a mix of rice and oat or rice and almond flours