Spicy Maple Bacon Crackers with a Cheesy Mustard Mayo – a sweet, salt, spicy cracker with a cheesy mustard mayo dip to give you an awesome nibble.
Yet again, I’ve got another post that’s taken me ages to write. This time? It was Kick Ass 2. Get this though: I haven’t even seen Kick Ass! 2016 really was supposed to be the year of no distractions lol!
So, I know it’s not ideal to eat in front of the TV but this recipe right here is just the perfect in front of the TV snack.
These Spicy Maple Bacon Crackers are so exquisite. I knew I wanted to pack the three flavours: salty, spicy and sweet together and this recipe was just spot on. I’m using my Coconut Herb Crackers as the base – I love when recipes can be modified to create something completely new!
Be sure to use a good pure maple syrup – apparently Grade B would be the richest form. This is to ensure you’re still getting the nutritious benefits it has to offer.
The cheesy mayo sauce is courtesy of my favourite thing nutritional yeast. I basically wanted a dip for this cracker and I had some leftover mayo. It didn’t taste right with JUST mayo, so I decided to add some nutritional yeast and some yellow mustard into it. Yeah, it banged and worked lovely with the crackers. I’ve tried a couple brands of nutritional yeast and this one – in my opinion – has the best taste!
I’m always on the hunt for snacks because I love food too much lol. So this Spicy Maple Bacon Cracker recipe is perfect for the “midnight munch” while still helping to stay somewhat sensible with consumption. Not that I ever am, especially when I make something this GOOD.
Do you like the salty, spicy, sweet combo? What are your favourite things to snack on?
- 4 bacon streaks
- 4 medium-sized Eggs
- 2 tablespoons of Unsweetened Almond Milk or Coconut Milk
- 2 tablespoons of Coconut Oil or Olive oil
- 1/4 cup maple syrup
- 1/4 cup of Coconut Flour
- 1/4 cup of Tapioca Flour
- 1 tsp ground cayenne pepper
- Pinch of Sea Salt
- 2 egg yolks
- 1 tsp english mustard (or yellow)
- Pinch of Sea Salt
- 240 ml or 1 1/4 cup light olive oil/avocado oil
- 3 tbsp mayo
- 2 tbsp nutritional yeast
- 2 tbsp yellow mustard
- Preheat your oven to 175C/350F.
- Cook your bacon in a frying pan on low-medium heat. Cook for 3 minutes then flip and cook for 2 minutes. Set aside, you can let drain on a towel.
- Next, make your crackers. In a mixing bowl, add your eggs, milk, oil and maple syrup. Stir till incorporated.
- Then, add your flour, cayenne pepper and salt. Stir well.
- On a large baking sheet lined with parchment paper, add your mixture. Spread out as thinly as possible, making sure to spread out the middle of the mixture even further. This will ensure the crackers bake evenly.
- Place in your oven for 10 minutes. Once 10 minutes are up, take out the crackers and score them into the shape you desire. Place back in the oven for a further 25 minutes or until the crackers are golden brown. Make sure to keep your eye on them so they do not burn.
- Next, make your mayo. In the same mixing bowl (cleaned out of course), add your egg yolks, mustard and salt. Mix till incorporated.
- Next, slowly adding in your oil, whisk your mixture until it becomes very thick and until all the oil has been used.
- You can store this mayo for about 4-5 days in the fridge.
- At this point, check on your crackers to ensure they are not burning.
- Now, make your cheesy dip. In your dip bowl, add in the mayo, mustard and nutritional yeast. Mix together fully.
- Once crackers are done, take them out and break the scored pieces apart.
- Store the crackers in an airtight container. They should keep for 3-4 days.
Make sure to spread the mixture out as thinly as possible. If not, not all your pieces will be crunchy. Take extra care to spread the middle out as flat as possible.To know if they are done, try pressing your finger into the middle of the crackers - if you can't press down and they don't bounce back up they are done.
You can store your crackers in the fridge however I left them out and they were fine for 4 days.
You can use a hand whisk or an electronic whisk for the mayo - electronic is way easier.
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