Vegan crackers with seeds and gluten-free

Vegan crackers with seeds and gluten-free

Whenever someone compliments a dish I prepared, I respond that it was done with love! I am not a chef and haven’t taken cooking classes, but I am infinitely passionate about cooking. I’m the kind of person who cries of joy and gets excited when a recipe ends tasty, or when I get positive feedbacks here on the blog, or even when I watch a video about the preparation of some recipe and notice the love and dedication of the person who is preparing the dish.


I’m also constantly imagining and drafting new nutritious vegan recipes with natural and colorful ingredients. And definitively, nothing motivates me and gives me more joy than hitting the kitchen to test a new recipe and try a new ingredient, tasting the end result, photographing it, writing and finally sharing it here!


These crackers are such an example. First I wondered how to combine some ingredients and tried to visualize the final outcome. So I went to the kitchen and with love and joy, as always, tested the “imagined mix”. My first impression when combining the ingredients was that the result would be tasty. So I put it in the oven and I couldn’t be happier, because guys I loved it. They’re crispy and very tasty!!


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Vegan crackers with seeds and gluten-free


  • 1 cup of corn flour
  • 1/3 cup of chia seeds
  • 1/3 cup of flaxseeds
  • 1/3 cup raw quinoa
  • 4 tablespoons sunflower seed
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons of tahini
  • 1/2 cup hot water
  • 1 tablespoon garlic powder
  • ½ tablespoon of salt
  • 2 tablespoons dried oregano


  1. Combine chia seeds and flaxseeds in a bowl and add ½ cup of water. Let it rest for at least 30 minutes.
  2. Combine the remaining ingredients in a large bowl. Mix very well and add the hot water and the chia seed and flaxseed mixture. Stir until a very firm and heavy dough is formed. The dough should have a smooth texture and not stick at your fingers.
  3. Place dough on a baking parchment. No need to use any cooking spray or oil. Cover it with another parchment paper. With the help of a roll open the dough, starting from the center towards the border (the roller should be used on top of the parchment paper and not in contact with the dough). Open until is the dough is very thin, but thick enough not to break apart. If the dough breaks at the edges, mold it a little with the hand. Do not worry that the dough will stick to the paper. When you bake the crackers will slide off from the parchment paper.
  4. Remove the upper parchment paper and with the help of a pizza cutter cut the crackers the size you want. Bake them at 200°C for about 20-25 minutes. Keep an eye on them – when you note that the crackers start sliding off and turn slightly brown and dry they are ready.
  5. This recipe yields about 40 rectangular crackers of 6x4 cm.





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