TgThese handmade crackers are perfect for everyone. They taste like store bought lavosh- only so very much better! They’re crunchy and beautifully neutral making them the best cracker to go with anything at all. You would never guess they are are both gluten free and plant based. Try them with cheese, pate or dips.
Handmade crackers are so much better than store bought and these crackers cover everyone.
I love making these crackers because they are crunchy and taste great with cheese, pate or dips. Everyone is always surprised that they don’t contain anything but plant based foods. If you really want to impress you may have to make them alongside my Mushroom Pate.
I can guarantee you will be very popular!
The original inspiration for these crackers came from here at Oh She Glows.
These crackers are light and have very little extra flavour that might fight with the pate, cheese or dip I was sharing them with. All the extra flavours like rosemary, random cheese and pepper are just not neccessary. These are the result and I have to say they are crunchy and taste like thick baked lavosh. I have kept them as small squares so they can be used as little paddles to scoop.
The natural ingredients will surprise you
It seems almost impossible to think there is no flour, egg or even butter in these yet they are amazing
They really are very simple. Please don’t be put off by chia seeds or vegan butter ( nuttelex from the supermarket). I understand when you see ingredients like these you feel like it’s too hard but these aren’t I promise.
It’s a case of whizzing it together in a food processor and rolling it out. Give it a try.
Homemade Crackers are easy. Let’s look at the ingredients
Almond meal or flour: This flour can be bought from any supermarket, healthfood store or vegetable grocery store. In Australia we call it Almond Meal.
Gluten free Flour (blend): I always prefer the Aldi gluten free plain flour it’s the cheapest and the best blend however any of the gluten free plain flours that you find at your store will be fine. White wings, Orgran, store brands, Bob’s Mill any of them.
Chia seeds: Chia seeds are available everywhere these days including the supermarket here in Australia or choice healthfood stores. If you can’t find them you can buy on line from a health food site, Amazon or Ebay. They have no flavour but chia can be added to liquids like dressings or sauces as a thickening agent. The Chia seeds can also be added to muesli or cereals as a fibre source. In this particular recipe they need to be ground to a powder because they then bind the flours together just like an egg would and leave no trace. You can sometimes buy chia seeds ground. Crush them in a pestle and mortar, in a spice or coffee grinder or in a bag with a rolling pin if you have none of the other bits of machinery to help. They do have to be powdery fine though.
Baking Powder: Check the label. Make sure yours is gluten free.
Vegan Butter: Don’t stress about this ingredient. In Australia it is easy to buy Nutalex a dairy free butter spread. If you read the labels you may find others in your supermarket in the margarine section. I like to use Nuttelex as it is a firmer “butter” to cook with.
If you’ve tried these Handemade Crackers or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and the things I’m getting up to.
- 100 gm gluten free flour blend
- 60 gm almond meal (flour)
- 1/4 tsp baking powder gf
- 30 gm butter, vegan 2 tablespoons
- 1 Tablesp chia seeds ground, crushed to flour
- 45 ml water chilled, approx 3 tablespoons
- Set the oven to 180 C / 350 F.
- You will need a flat tray lined with baking paper and a food processor to mix them (see below for alternatives)
- *Grind the chia seeds to a powder and mix with the water till thick and sticky. Chia seeds will resemble egg and go gloopy when water is added. (see substitute below)
- Mix the gluten free flour, almond meal (flour) and baking powder and put into a food processor and blitz to combine. Add the butter, chia mixture and mix till a dough forms*
- Roll out between two pieces of baking paper till very thin. Put the flattened dough onto the tray and transfer to the fridge and chill till firm. This will take about 20 minutes.
- Cut into strips and then squares using a ruler. (I like the small square shapes but you could cut into any other shapes you want to use)
- Bake for approx. 20 minutes or till golden. Cool on a cake rack until room temperature and then store in an airtight container.
Handy Hints when making these crackers
- I like to make this dough in the food processor as it comes together very quickly and easily and stays cool. If you wanted you could make it by hand or with a paddle in a stand mixer.
- *Some flours absorb more liquid than others depending on the content mixture. Add the measured amount of water. If the mixture is too crumbly and doesn't come together in a ball add ONLY a few drops extra at atime till it just forms a dough ball
- Theoretically the dough doesn't need resting as it has no gluten content. It does need chilling though so that it sets to a firm lovely shape before being baked.
- *I like to use chia seeds that have been turned to a powder in the spice grinder. I prefer using chia seeds to other egg substitutes. you could however use ground flaxseed if you find that easier to buy.
- Other uses for chia seeds are to thicken dressings and hold them together, to make puddings with coconut and fruits or just add to muesli.