Butternut Squash Rosemary Onion Crackers for us and Butternut Multigrain biscuits for Dogs. Vegan Recipe

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.