These Gluten-Free Vegan Crackers are crispy and crunchy, super easy to make and full of flavour! They make the perfect snack or appetiser to serve with vegan cheese, pâté, hummus or a dip!
I always wondered whether it was worth making crackers at home, but honestly they taste so much better than the shop-bought ones as the taste and texture is so much fresher. Plus, you can easily customise them to fit your flavour preferences!
What are these Gluten-Free Vegan Crackers made of?
These Crackers are mainly made using a combination of oats and sunflower seeds. I also added poppy seeds for nutty flavour and rosemary for fragrance. Oil helps them crisp up in the oven whilst water helps them bind together. You can scroll down to see some substitution options!
Why you’ll love these Gluten-Free Vegan Crackers:
- they’re undetectably vegan and gluten-free
- they’re crispy and crunchy
- they’re filling and satisfying
- they’re nutty and fragrant
- they’re easy to make
- they keep well
- they’re nut-free
- they’re oil-free optional
- they’re sugar-free
- they’re perfect for dipping!
How to make these Gluten-Free Vegan Crackers + top tips
- Place all the ingredients apart from the water into a food processor.
- Adding the water a bit at a time (because you don’t want to add too much), whizz until it forms a mixture that’s easy to stick together but firm enough to roll out easily, and still retaining some texture.
Tip: You might need to mix it around a few times so that it all blends together evenly.
- Transfer this mixture onto a sheet of baking paper.
- Place another sheet of baking paper on top of the mixture and use a rolling pin to roll out the mixture until it’s around 5mm (1/4 inch) thick.
Tip: Try to roll it into as much of a neat rectangular shape as possible.
- Use a sharp knife to slice it into even rectangles – you should be able to make around 26.
- Transfer these onto a rectangular baking tray lined with baking paper (I had to divide mine between two baking trays).
- Bake in the oven for around 15 minutes, until firm to the touch.
How long do these Gluten-Free Vegan Crackers keep for?
These Crackers keep in an airtight container at room temperature for 5 days – they’re perfect for making ahead when entertaining!
Substitutions you can make to this recipe:
- the sunflower seeds can be replaced with pumpkin seeds, pecan nuts or flaked almonds
- the poppy seeds can be replaced with sesame seeds
- for an oil-free version, the oil can be omitted
- the rosemary can be omitted or replaced with thyme
- you can add any spices you want!
How to serve these Gluten-Free Vegan Crackers
These Crackers are amazing served any of the following:
- Vegan Cheese Ball
- Vegan Brie
- Vegan Cream Cheese
- Vegan Queso
- Garlic Herb Dip
- Pumpkin Hummus
- Italian Hummus
- Spinach Artichoke Dip
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Crackers
Ingredients
- 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
- 50 g (1/4 cup) sunflower seeds (or sub pumpkin seeds, pecan nuts or flaked almonds)
- 2 teaspoons poppy seeds (or sub sesame seeds)
- 1/4 teaspoon salt
- 3 sprigs fresh rosemary , stalks discarded
- 1 teaspoon coconut oil (or sub vegetable or olive oil)
- 80 ml (1/3 cup) water
Instructions
- Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit)
- Place all the ingredients apart from the water in a food processor
- Adding the water a bit at a time (because you don’t want to add too much), whizz until it forms a mixture that’s easy to stick together but firm enough to roll out easily, and still retaining some texture – you might need to mix it around a few times so that it all blends together evenly
- Transfer this mixture onto a sheet of baking paper
- Place another sheet of baking paper on top of the mixture and use a rolling pin to roll out the mixture until it’s around 5mm (1/4 inch) thick – try to roll it into as much of a neat rectangular shape as possible
- Use a sharp knife to slice it into even rectangles – you should be able to make around 26
- Transfer these onto a baking tray lined with baking paper (I had to divide mine between two baking trays)
- Bake in the oven for around 15 minutes, until firm to the touch
- Keeps in an airtight container at room temperature for 5 days
Notes
- For an oil-free version, the oil can be omitted.
- The rosemary can be omitted or replaced with thyme.
- You can add any spices you want.
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Andy
Made these for Christmas – the only change I made was sesame seeds in place of poppy seeds – and they worked an absolute treat.
Rolling out my best rectangle proved tricky so I settled for circular cut-outs instead.
They taste so much better than the store-bought oatcakes I usually get.
I also rolled out some of the mixture to be extra thin so that those crackers were extra crispy.
Beautiful.
Rhian Williams
Thank you so much, so glad you liked them!! And thank you for sharing your alterations!
Jan Lundberg
Splendid recipe. I was having trouble rolling it out evenly with a rolling pin so I added water to get a more pliable dough then used an Atlas Pasta Machine to get an even, sheet, cut with a round biscuit cutter for lovely crackers.
Rhian Williams
Thank you so much, so happy to hear that!
Deb
I love these crackers! It is difficult to find gluten-free savory snacks and this hits the spot. I didn’t have fresh rosemary and used the dry from my spice shelf. That worked! I’m going to play around with the recipe and see if I can make a plain sweet cracker. If it works, I will let you know.
Rhian Williams
Thank you so much, so glad you like them! Would love to hear how you get on!