I admit that I’m a cracker head! Sometimes, I find great comfort in the art of snacking. Since I removed wheat and carbs from my diet last October, I’ve been challenged to find tasty gluten-free, vegan crackers that aren’t $6.99 a box (I love ya Jilz but you’re a bit $$$).
So, I set out to make my own! I found a combination of nuts, seeds, and oat flour that’s EASY to roll out and produces firm, crunchy crackers with lots of flava. Even my Paleo husband likes them! These are not your thin, wispy crackers, no, these gluten-free vegan crackers are dense and “meaty”.
The original recipe (from the amazing Oh She Glows), calls for brown rice flour. These tasted good, but I struggled to roll out the dough without it crumbling and breaking. Plus, the brown rice flour has more carbs than I wanted. So, I played around with different seeds and flours replaced the brown rice flour with more almonds, a 1/4 cup of gluten free oats and my 3 seed mix (pumpkin, sunflower and chia seeds) which I blended into flour. I added a dash more oil to moisten the dough so it’s easy to roll out for non-bakers like me (I’m surprised I have a rolling pin). I cover the dough with saran wrap so I can roll it out evenly, without crumbling, breaking or sticking.
Gluten-Free Vegan Crackers that are EASY to Make
Gluten-free vegan crackers either cost a fortune or use some less desirable ingredients. These crackers are filling and flavorful and provide benefits from the seeds, nutritional yeast, and flax meal. I spice them with Trader Joes, Everything but the Bagel Sesame Seasoning Blend, but you can adjust the spices to suit your taste (rosemary, black pepper, herbs de provence).
Makes one sandwich baggy of crackers
- 1/2 cup almonds (or 3/4 cup almond flour)
- 1/4 cup 3 seed mix (or pumpkin seeds)
- 1/4 cup gluten free oats
- 1 tablespoon nutritional yeast
- 2 tablespoons (ground) flax meal (I like Bob’s organic golden ground flaxseed meal)
- 2 tablespoons sesame seeds
- 1 generous teaspoon Everything but the Bagel spice from Trader Joes or Rosemary and black pepper
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil
- 1/4 cup water
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Make dough: Add almonds, seeds, and oats to a blender and pulse until you have a course flour (don’t over process or the almonds will turn to butter). Place mixture in a medium bowl and add nutritional yeast, flax meal, sesame seeds, spices, baking soda and salt. Mix to blend. Add water and olive oil and knead until you have a lightly sticky dough ball. (Add a touch more water if mixture is too dry).
Roll the dough: Place the dough on parchment paper and cover with a large piece of saran wrap or wax paper. (see note) Roll from the center outward until you have a flat, even dough (looks like a large fruit roll up).
Score the crackers: using a knife or pizza cutter to score the dough into squares. (I do this freehand but you can use a ruler).
Bake: 20/21 minutes (crackers will start to brown on the edges).
Cool: 10 minutes before breaking into squares.
Store: in a sealed baggie or container in the fridge.
**Notes: I roll the dough out on the counter where I place the dough on parchment paper on top of a dishtowel to keep it from sliding around. Then I cover with wax paper carefully roll out. If the dough tears, just add it back to the dough and continue rolling.