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Oil-Free Vegan Crackers (gluten-free)

Author : Ashley Madden
Prep Time: 20 mins
Cook Time: 26 mins
Total Time: 46 mins
Servings: 36 crackers
5 from 1 vote
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Homemade crackers aren't an everyday day recipe but they are ideal for special occasions, gifts, and for culinary creatives out there! These are my house oil-free buckwheat crackers. They are easy to make, so delicious, and won't last long!

Equipment

  • Parchment Paper
  • Rolling Pin

Ingredients
  

  • ½ cup blanched almond flour
  • ½ cup buckwheat flour
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ cup water, plus more if needed (see instructions)

Instructions
 

  • Position the oven rack to the middle of oven and preheat the oven to 350ºF. Rip off 2 large pieces of parchment paper (about 16 inches long). Set aside.
  • In a medium bowl mix together all the ingredients (except water).
  • Now pour in the water and mix together with a spoon or spatula. It will be dry and crumbly. Make sure to get any batter off the spoon and then, using your hands, knead the dough in the bowl until it comes together in a ball. Add more water, 1 teaspoon at a time, as needed if the dough is too crumbly. Don’t add any more than 1 tablespoon (3 teaspoons) of water or the mixture will be too wet.
  • Once the dough comes together, shape into a smooth ball and set aside in the bowl, covered, for 5 minutes.
  • Now place the dough on one piece of parchment paper and cover it with the other piece of parchment paper. Using a rolling pin, roll the dough out into a rough rectangle about 1/8 inch thick. I like to shape it into a rectangle that's about 6 by 14 inches.
    This will take some trial and error if you’re not used to rolling out crackers or thin doughs. Start in the middle and work your way out to the edges.
    Once you get the dough to the thickness you want you can cut off the jagged edges with a knife and stick the cut-off bits back into the dough and roll again until you get an approximate rectangle. However, if these are just for you at home and you’re not concerned with perfect edges, go ahead and leave the edges rough and rustic!
  • Peel the top piece of parchment off (save and use later).
  • Finally, use a sharp knife or pizza cutter to score the dough into 1½ inch square crackers. Transfer the crackers (on parchment) to a large baking pan.
    Bake the crackers for 25 to 27 minutes. They’re done when firm and completely dry to touch. Remove from the oven and let cool completely on the pan before breaking into crackers. Keep in a sealed container in a cool, dry place for up to a week.

Notes

  • Keep these oil-free buckwheat crackers in a sealed container for up to 5 days in a cool and dry place.
  • This is a small batch recipe. I usually double it and then half the dough and roll them out separately and bake them on 2 baking sheets.
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