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
Ingredients
- ¼ cup almond meal
- ¾ cup whole spelt flour whole wheat flour would also work
- 1 ½ Tablespoons vegan buttery spread melted
- 1 ¼ Tablespoons granulated sugar
- ⅓ teaspoons salt
- ¼ cup water
- 1 ¼ teaspoons coarse sea salt for sprinkling
Instructions
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Preheat oven to 400 degrees. Set two cookie sheets aside.
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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.
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Separate the dough into two even pieces, and pat into a flat log shape.
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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 ⅛" thick.
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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.
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Sprinkle a little water on the dough, smooth it over the surface with your fingers, and sprinkle the dough with coarse sea salt.
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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.
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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.
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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?
Deepika
Wow! These crackers were AMAZING! I used whole wheat and added some toasted rye seeds. I can’t stop eating them, I’ve probably already finished half :)
Kaleena
If you’re wanting to avoid almond flour, or anything nut related, what can be used in place of? I saw someone used hemp seeds, so I just process that in my Ninja? I’m very new to allergy free cooking.
Kelly Roenicke
You could just use more whole spelt flour, oat flour, or grind up some pumpkin seeds and use those if you wish!
Gabrielle Zwick
Going to give these a go!
How did you mix the ingredients?
Blender? Food processor? Spoon?
Thank you!!
Kelly Roenicke
Spoon!
Monique
These were SO GOOD!!! I have never made crackers that turned out good before, let alone edible. These were amazing! They actually do taste like Wheat Thins! I thought the other commentor who said that must be crazy, but it’s true! Thank you so much!! I am harassing everyone I know right now with photos of my gorgeous delicious homemade crackers. Haha. Would be so good as a side for soup. I had them with hummus. But also couldn’t stop eating them plain. Even without extra herbs and spices, they have so much flavor!
Donna
Excellent!, I tried chickpea flour (only because it was there)it was great. Then I tried almond meal not to different (made with the vitamix). I put onion salt, nutritional yeast and cayenne oh and a bit less sugar. I wanted something savoury for New Years. The texture is perfect to roll . I also topped with black sesame seeds. This is my go to snack cracker for sure. 5 star*
Kelly Roenicke
Your variations sound delicious!
Hannah Behzadi
Stumbled upon this recipe just now – made them with Hemp Seeds instead of almond meal and they turned out fabulous!
Kelly Roenicke
Yay! So glad they worked for you!
Jenny
What a delicious recipe! I used wheat free flour instead of the wheat and these were absolutely delicious!! Thank you so much for sharing this recipe! I think these are going to be a weekly treat in our house!
Kelly
Awesome, Jenny! Thanks for letting me know! :)
Serena Ball
My son and I do 1 baking project a week. These will be this week’s !
Rachel
I just made these crackers for a crunch to accompany some white chili tonight.
i’m so glad I doubled the recipe because I taste tested a few to many!
super delish. definitely taste like wheat thins but without the yuck!
Kelly @ The Pretty Bee: Cooking + Creating
I am so glad tha you liked them! Yay!
Meeling
Looks yummy! I love crackers! Will have to give these a try.
Kelly
I hope you like them, Meeling!
Allison @ Clean Wellness
Oh my gosh! This was my go-to after-school snack when I was a kid. I can’t believe you made these! I’ve never made my own crackers, so this is on my to-do list for sure. I always found wheat thins were the perfect salty-sweet balance. Great photo too!
Kelly
Thank you so much, Alison! It’s really easy, you should definitely try it!
whatjessicabakednext
These look delicious- love the whole grain aspect :)
Kelly
Thanks, Jessica!
Katie @ Produce on Parade
I think making crackers is super impressive! I’ve never made them…they intimidate me! These look great though. I used to hate wheat thins but over the years I’ve grown to love them. So weird.
Kelly
You should try making them, it’s surprisingly easy!
Jessica @ Jessiker Bakes
These crackers sounds and look yum! They also sound SO easy to make!!
Kelly
Totally easy, and fun, too! :)
Natalie @ Tastes Lovely
This is so great! I’ve never had homemade crackers before, so I can’t wait to try and make these. Bet they taste even better than the boxed stuff : )
Kelly
You should definitely give them a try, cracker making is really fun!
Chelsea @chelseasmessyapron
Okay I am kind of freaking out excited! I LOVE wheat-thins, but these are actually healthy! I can not wait to give these a try. They look delicious Kelly!
Kelly
I know, wheat thins are super yummy, right? I think you’ll really like these! And they’re lower in fat! :)