Turmeric Crackers with Fennel Seeds (Gluten-Free, Vegan)

Combine water, vinegar, & oil. Pour into dry ingredients.

Using your hands, knead until a soft and smooth dough forms.

Shape into a ball, wrap in plastic wrap or place in a lidded container and refrigerate for at least 30 minutes

Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.

Remove dough from fridge and divide into 4 balls.

Using one ball at a time, roll out dough on floured parchment paper until about 1/8-1/4" thick.

Using a pizza cutter or very sharp knife, slice dough into desired cracker shape (I like to make long rectangular crackers).

Using a wet fork, very carefully lift each cut cracker from the floured parchment and place onto your parchment lined cookie sheet.

Brush crackers with olive oil & bake for 10 minutes, or until firm and edges are beginning to brown.

Repeat with remaining balls of dough or refrigerate/freeze dough for later use.

Let crackers cool completely before serving. Store in an airtight container at room temperature for up to one week.

Enjoy!