These are by far my favorite vegan/gluten-free crackers. Every time I’ve made them, I’m always asked for the recipe. People love how full of flavor and crunchy they are and can’t believe there is no dairy or wheat used when making them.
I found the orginal recipe on Angela Liddon’s blog, Oh She Glows and revised it only very slightly. Just about any recipe from her blog or cookbook is amazing and barely needs any tweaking. She is a huge inspiration of mine and if you haven’t checked out her blog – you should! And if you haven’t purchased her new cookbook, do it now! I promise you won’t regret it. Both are filled with all vegan, mostly gluten-free recipes – many are on regular rotation in my home.
In the meantime, get yourself started by trying out these easy-to-make and super herby-licious crackers. Hope you love them as much as I do.
- 1 cup brown rice flour
- 1 1/2 cups almond flour
- 4 tablespoons ground flax
- 4 tablespoons nutritional yeast
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp kosher salt
- 1 tsp dried thyme
- 2 tsp dried rosemary
- scant ½ tsp baking soda
- 4 tablespoons sesame seeds
- 1/2 cup water
- 1 ½ tsps olive oil
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients.
- Next, add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
- Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. I sometimes use an additional piece of parchment paper to line on top when rolling to help the dough from splitting as much. You may need to piece bits together as GF has a tendency to crack.
- Once rolled out, slice into crackers using a pizza roller or pastry scraper..
- Bake at 350F for 20 minutes until slightly golden in color.
- Cool on baking sheet for 10 mins.
- Can be stored in an air-tight container for approximately 1 week.