Go Back

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.  This 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. Munchyesta.com
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. 
This 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. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 24 crackers

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

How To Store:
Store in a dry container