Crispy, thin, gluten-free crackers reminiscent of Wheat Thins! Just 7 ingredients and 1 bowl required for these delicious snacks. Perfect for dipping in hummus, nut butters, and more!
These easy, quick and fun to make crackers are great as a snack with your favourite dips or vegan cheese, or as a side dish with soup or salad.
Made with healthy ingredients ; baked (and not fried); salted- these crunchy seed crackers are everything that you have been looking for in a crunchy snack!
Seeded Crackers Recipe courtesy of Tiffani Thiessen Photography by Rebecca Sanabria
These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack paired with your favourite dip! Vegan, gluten free and grain free.
1-bowl almond flour crackers that are nutty, salty, crisp, and super snackable. Vegan, gluten-free, grain-free, and just 7 ingredients required!
This easy gluten-free crackers recipe is perfectly crispy and tasty, and comes together with just 4 ingredients in 30 minutes! These homemade crackers are also dairy-free and vegan, but honestly no one would realize! Make a batch or two for the perfect snack or appetizer today!
This Sourdough Crackers recipe is a simple snack that you can make in your own kitchen. Read on how to make delicious this homemade crackers.
Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
These sourdough discard crackers are incredibly easy to make and are such a treat to have on hand. This recipe is from Melina Hammer's new book A Year at Catbird Cottage, which she adapted from King Arthur Flour. Melina's recipe calls for 2 tablespoons of finely chopped rosemary, and King Arthur Flour's recipe calls for 2 tablespoons of dried herbs, so feel free to add those if you have them. Having made these several times now, I think there are two places where things can go wrong: Not rolling them out thinly enough. Not baking them long enough. Once I made both mistakes, and the crackers were too thick and not crisp. That said, looking at the photos both on the KAF website and in Melina's book, I think if you want to make them slightly thicker, though no thicker than 1/16-inch thick, you can as long as you bake them long enough — an even golden brown color is the visual cue you are looking for. Notes: If you don't have rye flour, you can simply use all all-purpose flour or you can use any other flour you have on hand, such as spelt, or any variety of freshly milled flour, etc. If you don't have a starter but want to make these, stir together 100 grams water with 100 grams flour in a small bowl the night before you want to bake these. Cover the bowl with a towel and let it rest at room temperature. Use the entire mix as your starter the following day. If you want help getting started with sourdough bread baking, I have a free email course: Sourdough Demystified.
