Have you ever been at a point in your life when you feel a creeping urgency to do stuff?
Important stuff. Fun stuff.
I’m not dead yet stuff.
I’m not getting any younger stuff.
Life Crisis stuff.
I need to stop watching Fall TV and get off my butt stuff.
Eric and I came to this conclusion the other night. We had an amazing conversation about life, goals, and making sure our days are meaningful.
Then we each made lists. Bucket lists. A bucket list is sort of like a to-do list, but much more fun. I’ve made a Fitness Bucket List before too. Some of these things below I’m already working on, but putting them on paper makes them more mindful, real, and exciting. The list is also a great motivator to get off the couch at night and do something other than watch TV!
Write it down. Dream big. Allow yourself to write “crazy” ideas. Some of mine include:
- Learn how to horseback ride. Maybe even do a jump. Don’t die.
- Learn to play the piano. Play at upscale restaurants complete with sparkly evening gown. <—don’t ask.
- Create elaborate Halloween costumes complete with professional make-up.
- Be a fashionista, or at least learn how to dress myself like a grown up instead of leaving the mall with a bottle of nail polish, a necklace, and another bra.
- Write books. Cookbooks. Life books. Picture books. <—working on it
- Manage anxiety better. <—working on it
- Be a peaceful animal rights activist <—working on it
- Take professional photography courses
- Rescue dog from shelter
- Stuff a piñata full of homemade vegan candies and beat the crap out of it with friends. Stuff face.
- Start my own charity
- Make the best vegan brownies of my life. <—Did it
- Live in different parts of the world & travel
- Weight train consistently <—working on it
- Sign up for Toastmasters. Charm and dazzle. Pretend I’m George Clooney.
- Make favourite cracker recipe. Repeat as necessary.
Did it.
I’ve attempted to make crackers on a regular basis, but it never stuck. I realized if I’m ever going to make my own crackers regularly, they had to satisfy the following:
- Healthy ingredients I’d feel good about eating on a regular basis
- Low in added fat
- DELICIOUS
- Quick and easy to throw together
Jackpot.
You might be thinking, how can rolling dough be quick and easy?
I know, I know, no one wants to roll out dough. Even when I see recipes that require rolling, I usually pass them by. Rolling out dough can be scary even for practiced bakers. But this dough is honestly so easy to roll out.
It’s not sticky, rippy, or annoying in any way. Trust me, I would complain bitterly if it was.
In minutes you have crackers ready to go into the oven.
The only work you have to do after that is trying not to burn your tongue when they come out of the oven!
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Easy Vegan & Gluten-Free Crackers
Yield
approx. 35 [1.5”] crackers
Prep time
Cook time
Chill time
10
Total time
Easy, delicious, easy to roll, and endlessly customizable. Doubling the batch is recommended! Inspired by Clean, Green, Simple.
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.
Tip:
* Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
I finally feel like I’ve found “the one”. I’ll be seeing these again real soon, and next time, doubling the batch.
We enjoyed some with almond butter.
Mmm.
Best brownies of my life, you’re next.
What’s on your bucket list?
Those sound easy! And look yum. I love the word. rippy hehe
Is the nutritional yeast essential to the recipe working? I am unable to eat it.
made these with Teff and Amaranth flour as I didn’t have those two flours in and they have turned out great. Obviously different taste, but healthy and all I had to do was add slightly more water and baked them slightly longer.
I am going to experiment because GF Vegan crackers here in the UK are expensive and the healthy ones are very expensive and the less expensive ones, but still expensive are not healthy. Doing your own you know whats in them and its much cheaper, although cost of gas baking them may put up the costs but bang them in the oven when your already using the overn is my motto
Thanks brilliant recipe
Made these last night to go with our vegan taco salad. We were out of sesame seeds, so I substituted 1.5T chia seeds. Swapped out the rosemary & thyme for some ground cumin and a few shakes of dried oregano – delish! We don’t own a rolling pin any more since my husband was diagnosed with Celiac disease 4 years ago, so we used an empty, clean wine bottle a rubbed a bit of oil on the glass so the dough wouldn’t stick and it worked out really well. Thanks for the great cracker recipe. We’ll make these again!
Can you use almond meal instead of almond flour?
Thanks!
I want to make these for a friend as part of my Christmas gift. How long do they keep?
Hello, your crackers are delicious. But…how to store them and for how long are the crackers edible?
So happy you like the crackers, Val! I’d store them in an airtight container, and they should keep well for a few weeks. They would probably freeze well, too! :)
Do you have nutritional details for the crackers? TIA.
Hi Susan, I haven’t calculated the nutritional info for the crackers – sorry! But, there are lots of great free online tools (such as NutritionData.com or CalorieCount.com) that can help you out. Just plug in the recipe information, and you’ll quickly receive a great breakdown of its nutritional details. Hope this helps!
These crackers were so NOT awesome. Firstly, 1/4 cup of water, really? I needed to add more. Secondly, the taste was fine but no salt taste, 1/2 tsp is not going to cut it for crackers. I baked for 20 mins and they did not have that crisp that crackers are known for. I’ll have to wreak it for awesomeness.
OMG these are soooooo amazing!! Even the aroma in my kitchen is mind blowing. I used black wild rice since I didn’t have any brown sitting around and made the powder in my Vitamix…which if you don’t have one you really are missing out on the next level of cuisine and health. I did bake my crackers 3 minutes longer and preferred the crispiness. Also, I doubled the batch since one batch filled only half my baking sheet. I never use parchment, just drizzle olive oil and evenly coat the pan. Since I don’t have a roller I used a nice beer drinking glass from Outerbike ha! Lastly since I only had a knife, I see-sawed it (dragging a knife tends to pull on any kind of batter) and the bites came out perfect.
Angela, I could never thank you enough for your amazing recipes. This is the only treatment I have for my severe IBS. I’ve had to give up all dairy, gluten, and the usual suspects, but I will not give up my lentils to the death of me. And, tomorrow I’ll be making a lentil olive dip to pair with these amazing crackers.
Thank you for sharing, Margaret! And thanks for the kind words, too — I’m so glad to know you’ve been enjoying my recipes and have found them helpful. :)
How long do these last/stay fresh?
Hey Dominique, if you store them in an airtight container, they should keep well for a few weeks. They would probably freeze well, too! :)
I love these crackers, I’ve tried other recipes and they just didn’t do it, but these did. I put some in the freezer to see how that would work, and you can take them from the freezer and just eat them. I just finished making a quadruple recipe using three different flours and it taste fantastic. Thank you so much for this recipe.
I love this recipe now make them twice a week thanks for sharing?
Thank you Angela for sharing this easy simple wonderful recipe. I recently discovered that I’m very gluten sensitive and I feel sick every time I eat it so I can’t eat crackers any more and I was trying to find something in the natural food store, nothing had good enough ingredients. I’m very relieved and thankful to find your lovely recipe. My family loves them and I’m very thankful and relieved that I now have a go to recipe. Thank you for caring and sharing. :-)
Thanks so much for the heartfelt comment, Dayna. I’m so happy to hear a recipe of mine is helping to make managing your gluten sensitivity easier!
Love these crackers….is it possible to get an idea of how many calories they contain?
Hey Charlie, I’m afraid I don’t know offhand, but you can go to a free online tool like caloriecount.com and nutritiondata.com, plug in the recipe, and that nutritional info will be calculated for you. Hope this helps!
Hi, although I see this was posted many years back now I just found this recipe, gave it a go and am very happy! So simple and easy and already a household favourite. Cheers!
Hi Claire, I’m so happy you enjoyed the crackers! I always love it when a reader digs up a classic recipe. ;) Thanks for taking the time to comment!!
These look great! Do you think the nutritional yeast is necessary?
Hey Moriah, The nutritional yeast is added mostly for a touch of “cheese-like” flavour, but I’m sure the recipe will work without it since it’s only 1 tbsp. Hope this helps, and if you give the crackers a try, I hope you enjoy them! :)
I am a huge fan of yours. I have both your cookbooks and your app. I enjoy the blog as well.
Aw, thanks Louise! :) I’m so happy to hear you enjoy my recipes.
Hi! I came across this recipe tonight and decided to give the crackers a try! I did however skip the yeast added fresh chopped rosemary and basil and used a spicy pepper oil I got from Italy. Spicy to a perfect heat and the texture was amazing… my son cut them super small, but they will be delicious on my veggies tomorrow :) THANKS so much for sharing this recipe. Love your bucket list! Keep it up! Peace!
Hi,
My 10 month old has an allergy to cow protein, and soy, and my husband is coeliac. But they both basically live off snacks and crackers. So I went on a hunt and found these – they LOVE them! I had no sesame seeds, and I added some ground chia and adjusted the water to for the extra powder. YUM! They were definitely a hit, and no one would know they were actually a health food. Finding food that accomodates both of their dietary needs so I only need to do once set of cooking and baking is difficult, but these were a hit and keep them happy :D Thank you so much. Will 100% be making weekly
So happy you found this recipe, Charlotte!
I’m experimenting with gluten-free baking for friends who are sensitive, myself, and for the fact that our global wheat product is total poison. I really appreciate that this isn’t a recipe that uses a brand of “gluten-free flour mix”, versus hand-crafting the ingredients. I loved the scent of this dough! but, I found it a bit dry, so I added just a splash more water, and dusted with coconut flour (so as not to use up my rice flour). A tip: spritz a cutting board with water to allow parchment to adhere — rolling dough directly on parchment is a lesson in frustration. I was able to roll and transfer to baking sheet. For less-strict vegans you can up the ante on these crackers by brushing with a touch of butter just before end of baking and sprinkle with sea salt. They were earthy, acceptable. A work in progress, perhaps. Thanks.
Hey Martin, Thanks so much for your feedback! I love the tip about spritzing the cutting board…never heard that before but will try it out.