This whole grain vegan cracker recipe is just right for a party or for packing in school lunches. Easy to make, and so crisp and delicious.
I know I’ve mentioned this before, but I really love to make my own crackers. Have you ever tried it? It’s so easy, and I find it very satisfying. Like, “Look! I just made crackers! Those things you spend $4 a box on! I made them! In my oven!” That’s pretty much what goes through my mind when I take them out of the oven and break them up. Then we all eat them in five minutes flat, and I wonder why I didn’t make a much larger batch. :)
Okay, time for Cracker-Making 101: what do you need to know to make this whole grain vegan cracker recipe?
- You really need four basic ingredients: some kind of flour, some kind of oil, salt, and water. You can add more to this mix, but you are going to have crackers if you just mix up those four things, roll out the dough, and bake it.
- You need to watch those crackers in the oven! Don’t wander off and forget about them, they will burn right up!
- Your dough needs to be thin and even.
That’s really about it! Once you get the basic idea down, you can experiment with different flours, oils, and seasonings.
This vegan cracker recipe is crunchy, salty, and a little bit nutty – these crackers taste like wheat thins. I was really craving wheat thins the other day, and I decided I would just experiment a little bit to see how close I could get. They are really tasty, everyone over here loved them.
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Whole Grain Vegan Cracker Recipe
Preheat oven to 400 degrees. Set two cookie sheets aside.
Mix the dry ingredients together. Add the buttery spread and water. Mix. If the dough seems too dry, add a bit more water. It should form a ball, and be thick.
Separate the dough into two even pieces, and pat into a flat log shape.
Place one log on a sheet of parchment paper. Cover with another sheet of parchment paper. Use a rolling pin to roll the dough out very thin, about 1/8" thick.
Remove the top sheet of paper, and transfer the dough on the parchment to one of the cookie sheets. Score the dough with a sharp knife, making one inch squares. Do not pull apart.
Sprinkle a little water on the dough, smooth it over the surface with your fingers, and sprinkle the dough with coarse sea salt.
Repeat steps 4-6 with the other half of the dough. Each sheet of dough will not fill a whole cookie sheet. I do it this way because it seems like if the dough stretches to the edges of the cookie sheet, the crackers get a little bit two brown. Using two pans seems to allow them to cook more evenly.
Bake at 400 degrees for 10-14 minutes. Turn pans once while baking.Keep a close eye on the crackers, you don't want them to burn. They should be lightly golden brown and dry.
Allow to cool on the cookie sheets, and then break up the crackers. Store in an airtight container.
That’s all there is to it! You can use wheat flour instead of spelt flour if you wish, and you could use gluten free flour, too, they just won’t be as golden brown. You can also use regular butter in place of the vegan butter if you don’t need to be dairy free.
If you need ideas of what to spread on these crackers, try this dairy free whipped strawberry butter.
Have you ever made your own crackers before? How did it go?
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