- Prep Time15 min
- Total Time45min
These gluten-free vegan crackers may look slightly TOO healthy, but they really are deliciously crispy and super tasty. Eat them alone or with butter, cheese, hummus or whatever you may fancy. Eat them when you need a quick snack or bring them in the car for longer journeys. They are also excellent as a healthy snack in a tiffin. I have done all of this -and I will continue to do so. They are a great and healthier alternative to a packet of biscuits.
These gluten-free crackers as well as my regular healthy crackers (with gluten) have become staples in our house and all visiting friends -young and old- love them!
Please see the step-by-step guide below the ingredients
Where to get the ingredients in India to make gluten-free vegan crackers?
I buy most of the ingredients online from Amazon.in:
I buy the seeds from True Elements. The quality and taste of their seeds have never let me down yet and the delivery is fast and hassle-free. The gluten-free oats are also from True Elements and the gluten-free flour from Nutty Yogi by the name of 5 Millet Atta. I also buy the extra virgin olive oil online because it is cheapest and I can find my favourite brands readily available. This is a Goa thing, I think. Not all supermarkets stock good extra virgin olive oil and if they do, they may not have the brands that you like. Normal sunflower oil or olive oil will also work if you do not have extra virgin olive oil at home.
To make gluten-free vegan crackers you will need the following equipment:
- Bowl + spoon (yes, it’s really that simple!)
- 100ml measuring cup
- Oven + oven tray
- 3-4 sheets of baking paper. I prefer to use the Oddy brand. It’s thick and it doesn’t absorb any of the moisture from the dough so it can be reused 4-5 times.
Please note: Depending on the size of your oven, divide the dough into 2, 3 or 4 portions. I have a 60 liter oven and I divide it into 2 portions. If you have a smaller oven, I recommend dividing the dough into 3 or even 4 portions so you can roll/press it fully flat. If the dough is too thick, the crackers tend to become doughy and soft.
Yield: Approximately 60 crackers
Ingredients
Directions
Preheat the oven to 200 degrees Celsius
Mix all the seeds together in a bowl; pumpkin, sunflower, flax and white sesame
Add the oats, salt and baking powder
Add the gluten free flour and mix well with a spoon
Add the water and the extra virgin olive oil
Mix well until the dough is wet throughout
Divide the portion into two or three portions depending on the size of your oven (more about that at the top of this post)
Cover with another baking sheet and roll flat. I use a rolling pin to push is to the sides rather than rolling it, but that is up to you of course.
Roll/press the dough flat and even so the crackers get crunchy without any doughy parts
Cut the rolled out dough with a sharp knife or a pizza cutter. This is where you decide the size of the cracker -you can make them small or big, diamonds or rectangles -that's up to you. The crackers will bake equally well no matter the shape.
Bake in the oven for 16min at 200 degrees Celsius. Please note that the crackers should be slightly brown. If they are still looking pale, bake them for another few minutes until they get brown (without being burned of course!) The crackers will not be crispy if they are too pale in colour.
Store the crackers in an airtight container for up to 2 weeks. Enjoy with butter, cheese, hummus or alone. They are a quick healthy snack for when the hunger strikes.
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