Easy vegan multi-seed crackers recipe
– Gluten-free, crispy, and delicious
Say hello to Crispy, crunchy, and utterly delicious gluten-free crackers. This healthy 35-minutes crispbread recipe tastes more like a snack. It’s nutty, golden and crispy, and AMAZING as healthy low-calorie chips or Doritos substitute.
Jump to RecipeThis Easy Vegan Multi-Seed Crackers recipe is a gluten-free, ready in 35-minutes super simple crisp bread on a mission to become your go-to lunch and snack choice. Load it up with creamy bean pate or your favorite bread topping and get ready for a crispy, delicious and nutty meal.
Healthy low-calorie gluten-free crispbread
These healthy vegan crackers aren’t just gluten-free, they’re also low-calorie and a great healthy snack option. It’s a crispy, rich-in-fiber recipe that you will be making on repeat.
Vegan cheese Cooking hack
If you are craving cheese, I have two possible solutions for you. To add a cheesy undertone to satisfy any cheese cravings you can add 2 tablespoons of nutritional yeast to the dough. It not only adds a deliciously cheesy taste, but it also adds extra vitamins to the crackers.
Another option is to add shredded vegan mozzarella cheese on top of the crackers, just before cooking. It creates that melted, golden, and crispy cheese topping that’s irresistibly good.
And, for the ultimate cheese cravings solution, you can add both 2 tablespoons of nutritional yeast to the dough and top the crackers with vegan shredded mozzarella cheese before baking. You can thank me later.
Healthy vegan low-calorie snacks
These easy vegan multi-seed crackers make the best healthy afternoon snack, after dinner snack, and anytime anyplace snack if you ask me. Use them as a healthy low-calorie chips substitute with a guacamole dip or any creamy dip of your choice (I can personally recommend salsa or my creamy white bean dip).
Frequently asked questions
How to cut perfect homemade crackers
Cutting crackers to get the right shape and smoothness is all about timing. I always remove my crackers from the oven halfway through baking to cut them while they are still soft. Then I return the crackers to the oven to bake the remainder of the time. That way I always get smooth sharp edges.
Can I add spices to homemade crackers?
Yes, absolutely. There’s already a lot of seasoning in this cracker recipe, but you can easily switch them out for other spices or add extra if you want.
Is it okay to add other seeds?
Sure. You can play around with all the seeds. I recommend that you keep the flax seeds in the recipe as they help as a binder in the dough. But otherwise, you can easily play around with the seeds. Other ingredients that work well in this recipe is:
- Chia seeds
- Pumpkin seeds
- Quinoa
Can I use another type of flour in this vegan crackers recipe?
Yes. You can substitute chickpea flour with quinoa flour or even rice flour if you prefer. As long as you’re using gluten-free flour it should work well.
What oil is best to use in a vegan crackers recipe?
I prefer using olive oil or sometimes coconut oil, but really any plant-based oil will work in this recipe. Sunflower oil and other vegetable oils can all work.
How long will homemade crackers keep?
Homemade crackers do not have as long of a shelf life as store-bought crackers. That being said, they will easily keep for 7-14 days if stored in a clean and dry container in a cool cupboard.
Can I make a double batch?
Absolutely. I always make double or even triple batches of crackers because they’re so tasty and I know I’m going to eat them all quickly.
Easy vegan multi-seed crackers recipe – Gluten-free, crispy, and delicious
Ingredients
- ½ cup Water
- ⅓ cup (50g) Sunflower Seeds
- ⅓ cup (50g) Sesame Seeds
- ⅓ cup (50g) Golden Flaxseeds or regular flaxseed
- ⅓ cup (35g) Rolled Oats Gluten-free
- 3½ tbsp Cornflour or rice flour
- ⅓ cup+2tbsp (40g) Chickpea Flour
- 1 tsp Sea salt or Kosher Salt
- ½ tsp Thyme Crushed or finely chopped
- ½ tsp Rosemary Crushed or finely chopped
- 3 tbsp Coconut Oil or Olive Oil or other vegetable oil
Instructions
- Preheat the oven to 350F and line a baking sheet with baking paper.
- Mix all the ingredients in a large mixing bowl. Then add water and stir well.
- Set aside and allow to thicken for about 15 minutes. The mixture will thicken and become gooey/gel-like in consistency.
- Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I like my crackers to be around 4-5mm in thickness.
- Bake in the oven for 30 minutes at 175ºC/350ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. They should be golden and crispy at the edges. Keep an eye, though – because of how thin the crackers are, they can burn quickly.
- To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
- However, you can also simply break the crackers apart after baking, into 'uneven' pieces, for a more rustic look.
- Remove the crackers from the oven and leave them to cool completely before transferring to a container/ eating.
Notes
Are you looking for more easy vegan bread recipes? You might like some of these:
