Easy Vegan & Gluten-Free Crackers
Vegan, gluten-free, soy-free
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Easy, delicious, easy to roll, and endlessly customizable. Doubling the batch is recommended!
Yield
approx. 35 [1.5”] crackers
Prep Time
15 Minutes
Cook time
20 Minutes
Chill time
10
Total Time
35 Minutes
Ingredients:
- 1/2 cup brown rice flour*
- 1/2 cup whole almonds*, ground into flour (or use 3/4 cup almond flour)
- 2 tbsp ground flax
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- scant 1/4 tsp baking soda
- 2 tbsp sesame seeds
- 1/4 cup water
- 1/2 tsp olive oil
Directions:
- Preheat oven to 350°F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
- In a large bowl, mix together the dry ingredients. 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. With a pastry wheel or pizza slicer, slice into crackers.
- Bake at 350°F for 18-20 minutes until slightly golden in colour. I baked mine about 18 mins. and next time I will bake them for a couple mins. longer to get them crisper.
- Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.
* Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.