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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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?
This is the first cracker recipe that I made that turned out well!! Very good!!
I didn’t have brown rice flour, so I used 1/4c buckwheat and 1/4c sweet white rice flour. It worked great! I ate mine with red pepper tapenade. Thanks for the recipe– it is so easy and so much better than store-bought crackers.
I finally made these and holy cow are they a-ma-zing! i am going to eat the whole batch in one sitting! At first when i went to roll them out the dough totally stuck to my rolling pin and i thought “noooo! she lied!” but then i pressed it out a little and then rolled and it was perfect- no sticking crumbling mess that i normally get when i attempt the whole rolling thing. these will definitely be in my go-to rotation now that i’m making my own cheeses too. i need a good clean place to put them!
Hi, I don’t usually leave comments but WOW! I was in desperate need of a recipe for vegan GF crackers and I stumbled across your site. I tried it tonight and it’s delicious! I did make a few small changes: I used hemp seeds instead of sesame; I skipped the rosemary since I didn’t have any; and before baking I sprinkled sea salt on the rolled out dough. I’m now enjoying these crackers with some hummus. Delicious!! Thank you!!!
Hi Angela I just found you a few days ago and I already made the Raw Almond Butter Cups which we loved and so easy to make they will always be in my freezer now. I just made the Easy Vegan & Gluten Free Crackers and again we loved them but I did not use the nutritional yeast and was wondering if it is a key ingredient or for another layer of flavor. I think mine came out very good they had a good texture and got crisp so I was not sure what i am missing without it. … But anyway I cant wait to try other recipes every thing looks so good and so many to choose from .. Thanks great stuff you have a new fan
I just made a double recipe of these and they are quickly disappearing. So wonderful, so easy to make! I will be attempting different “flavors” of these in the future, too!
Any chance the nutritional yeast can be left out? I am on a candida plan and yeast I have to avoid.
Thanks.
I make these with all almond flour (leftover from making Almond Milk) to make it GAPS legal. It’s crazy but they are the perfect cure for my morning sickness. And I go liberal on the spices since I love rosemary and thyme. Thanks for the recipe.
I have made these and they are great. I was wondering why you haven’t used an acid with the baking soda as many recipes say baking soda is best used with an acid like vinegar, lemon juice etc
I am going to try various gluten free flours, but these are brilliant. Thank you
I substituted Bob’s Red Mill all-purpose gluten free flour for the rice flour because that is what I had, and I used lemon juice and baking soda, again, because that is what I had. I also added some fennel and salt on top and they are pretty darn good. Thanks!
Love the cracker recipe…just wanted to share my tip on rolling it out. I put the ball of dough directly on the baking sheet (or parchment) then cover with a large piece of saran wrap and roll out. No breaking of dough and no cleaning of rolling pin…win-win!
Thanks for this tip. I used it :)
Has anybody actually made these crackers ? All the comments say “they look great” “can’t wait to make them” .
I made them and the dough seemed a little dry. Has anybody changed the recipe wet ingredients ?
What a fab recipe, just to let you know, for sensitivity reasons, I swapped the brown rice flour for 2 tbs coconut flour, left out the garlic and baking powder, cooked for 21 minutes – super!
These were not bad at all. Hubby did NOT like them, but that’s normal. I used whole wheat pastry flour as I didn’t have the other. Only flour I have on hand now is buckwheat, wwp and ww. I’d make again. Thanks for the recipe.
I love these crackers!!! My favorite ones :-) will be making these on a regular basis. I received your cookbook yesterday and LOVE IT and I’m definitely not a vegan :-)
Hi Angela,
Thank you so very much for the wonderful helpful info and recipe tips you share here. I love all of it and I visit often and review often for more helpful info. The crackers sound great and very easy! I will keep you posted and let you know how it goes. I’d love to tweet with you…please follow me back…my username is @notperfume. :)
Much Love and Hugs,
Dayna
I made these crackers for the first time yesterday, and it was super easy to make, and absolutely delicious! The only thing is I ended up adding more water since the dough was too dry. I will definitely be making these regularly!
Hi. I love crackers and this one seems to be a very good homemade. Receipt. Now I am diabetic type 1 and allergic to gluten. So my diet is very no fat no sugar no gluten based. Could you please provide the nutritional information for those crackers please an if there is anything I should change to the receipt to make it ok for me. Thank you
Just what I was looking for, but I am going to try besan/oat flour since I have no rice flour! I do just fine with gluten, but need a switch! I thought I was the only one who bypassed those “rolling recipes” LOL! Thanks! Love all your recipes, you are a doll!
How long do these crackers last? Shelf life wise? 5 days?