For those looking for healthy snack, these gluten-free vegan crackers would be an ideal choice. Made with a mix of gluten-free flours and packed with seeds, these crackers are nutritiously rich.
You will love these delicious gluten-free crackers made from a mix of almond and rice flours. These crackers are also vegan, as we use olive oil and chia egg in this recipe. Studded with a handful of seeds, sunflower and sesame, these crackers have amazing nutty taste. Follow our simple recipe and make a bunch of these gluten-free vegan crackers you can enjoy in any occasion.
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gluten-free flours used in this recipe
This recipe features combination of almond, buckwheat and rice flours, all gluten-free and nutritiously rich. Almond flour is made from blanched ground almonds and adds crispy texture to the crackers while rice flour give a great texture.
what is chia egg?
A chia egg is simply made from water and whole chia seeds. Once combined, they become gelatinous - similar to the texture of egg. Chia eggs are used in vegan baked goods instead of eggs. It doesn't have much of taste at all. If you don't want to be able to see the chia seeds, consider using white chia seeds rather than the standard black chia seeds.
how to make chia egg
Just take 1 tablespoon of chia seeds and place them in a small bowl. Add 4 tablespoons of water and wait for about 5 minutes, until they become like a gel. Then use it in the recipes, just as you would regular egg.
how to make gluten-free vegan crackers
This crackers are so simple to make. For this recipe we use chia seeds as egg substitute. Just combine chia seeds and water and leave aside until the chia seeds become gelatinous. Combine all other ingredients (except olive oil) in one large bowl, make a well in the centre and pour chia seeds and olive oil and form a soft dough. Roll out the dough between two sheets of cling film and cut squares. Bake them in the oven for about 8 - 10 minutes then leave on the tray to cool.
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how to store gluten-free vegan crackers
Store these crackers in the airtight container for up to 7 days. They will stay crisp and delicious.
Looking for more snack recipes?
For more snack inspiration, take a look at our collection of snack recipes. Also check out our selection of other tempting bread & pizza recipes, too.
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Gluten-free vegan Crackers
MAKES: 32 small crackers
COOKS IN: 30 minutes
- 10g (1 tbsp) chia seeds
- 45ml (3 tablespoons) water
- 50g (1/2 cup) almond flour
- 30g buckwheat flour
- 35g (1/4 cup) rice flour
- 35g (1/4 cup) sesame seeds
- 35g (1/4 cup) sunflower seeds, finely chopped
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 30ml (2 tablespoons) olive oil
- Preheat the oven to 175°C (347°F). Line two baking trays with baking paper.
- Combine chia seeds and water in one glass and leave for 5 minutes.
- In a large bowl, combine almond, buckwheat and rice flours, baking soda, salt, sunflower and sesame seeds.
- Make a well in the centre of flours and add olive oil and chia seeds. First stir with a spoon then using your hands form a compact dough. Leave aside for 5 - 10 minutes.
- Place dough between two sheets of cling film and roll with a rolling pin up to 1 - 1.5mm thickness. Remove the top clingfilm and cut with a knife little squares 3x3 cm.
- Transfer crackers onto baking tray using thin metal spatula leaving some space between. If there is leftover dough, gather the dough to reform a dough ball. Repeat the rolling/cutting process again with the dough.
- Bake for 8 - 10 minutes, checking every 2 - 3 minutes, as they brown easily. Fully cool down on a cooling rack. The crackers will harden as they cool down. Store in a glass jar or airtight container for up to 10 days.