This is made on repeat on a weekly basis in our house and on retreats. These cracker breads are the perfect vessel for dips and toppings and can be flavoured to your hearts desire. Think olives, sun dried tomatoes, rosemary, fennel seeds and more. You can even go sweet with dried fruits and chopped nuts and a sprinkle or two of cinnamon and cardamon. This is great basic recipe that can be turned into many options.

Easy Vegan Cracker Breads

  • Servings: 4
  • Difficulty: easy
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    For the Seeded Crackers
  • 85g sesame seeds
  • 85g flaxseeds
  • 65g pumpkin seeds
  • 65g sunflower seeds
  • 250ml water
  • 30g Gluten-free Flour Mix
  • 1 tbsp olive oil


  1. Preheat the oven to 180ºC.
  2. Combine the flaxseeds with the water and let sit for a minimum of 20 – 30 minutes. Once the flax have soaked up the liquid add all the other cracker ingredients except the flour in a bowl.
  3. Then add add the flour and olive oil and mix and give it a good stir.
  4. Line a baking tray with greaseproof paper and spoon out the mixture. Using a spatula or spoon, even it out on the tray. Sprinkle with salt and pepper to taste and cook in the oven for 10 minutes.
  5. Take the crackers out of the oven and mark out perfect squares on the warm dough with a sharp knife, but don’t cut them through completely, just enough so that it is easy to separate them later.
  6. Put the crackers back in the oven and bake for another 20 minutes until they are cooked through and dry.

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