Temari Rabbit 2-Tier Bento #122

A dairy-free chocolate hazelnut spread for dipping, Honeycrisp apple slices, homemade vegan cheesy crackers, and an improvisational tofu and veggies cream cheese dip-type thing.

These are the crackers from the back of the Bob's Red Mill nutritional yeast package, which are mostly flax seeds, nutritional yeast, and almond flour. They're really good! A bit like Cheez-Its, a bit not, and with a texture all their own (likely because they're gluten free). This was the first time I have ever made crackers myself and all things considered they turned out really well. The recipe said to be generous with the salt, though, and I was a bit too generous. Next time, I'll be stingy.

I didn't have that much of an appetite today, so rounding the crackers out with the apple and dips was fine. The silken tofu dip is something I'll happily have again. It wasn't quite like cream cheese, but it had many of the same flavor notes, and went well with the crackers.


  1. I am seriously impressed that you made your own crackers! I have always been hesitant because so much rolling out!

    1. To be fair I made a half batch of the original recipe, which is just one cookie sheet worth. I probably wouldn't want to make a lot of crackers all at once.

  2. I still need to try making my own crackers someday; yours look great!


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