After being on my Vegan Keto Intermittent Fasting Challenge for the 6th day, I was craving some crunch. Enter Jen’s creation to see if I can make crackers. I did AND they’re pretty good.
The Main Ingredients:
Chia Seeds: For this recipe, the chia seeds provide a binder or “glue” so the rest of the ingredients stick together. They are a source of omega 3’s, iron, calcium, antioxidants & fiber
Almond Flour: Almond flour is blanched (skins removed) almonds finely ground. There’s also almond meal which may or may not be blanched. Generally almond meal can be a little less fine and may have dark pieces if left unblanched. You can choose which to use. Almonds are a good source of protein, vitamin E, manganese, magnesium, low in carbohydrates, contains fiber, copper, phosphorous and monounsaturated fats.
Nutritional Yeast:Â You may also hear it called “Nooch,” for short. Nutritional Yeast is very common in vegan food to provide a cheesy flavor, nutty & savory flavor. It comes in fortified & unfortified versions. Fortified versions are what you will find at most groceries & in bulk bins. Nooch is a complete & good source of protein(9 essential amino acids), is high in B Vitamins especially B12 and contains trace minerals like zinc, selenium and manganese.
Vegan Butter: With the many vegan butters on the market now, you can choose which one you like. I personally have tried most of them and while I could eat the Miyokos with a spoon(ha!), I will always prefer Earth Balance. I like a saltier tasting rich butter and I think of all of them, it checks these boxes off.
The Taste: Seed Cracker VS Cheese Cracker
Honestly, the taste is going to lean more towards a seed cracker. While I was hoping the Chia Seeds would just provide the “glue,” they actually have a lot of flavor. I think there is enough of a balance that it works though.
Is This Cracker Really That Easy To Make?
YES.
With only 3.7 Net Carbs AND 7 Grams of Protein / Serving, how could you not want to at least try it out?
Preheat Oven 380 degrees. Prepare 2 pieces of parchment paper that fit a cookie sheet and a rolling pin.
Chia Egg
In a small bowl, add chia seeds & water. Stir. Let sit for 10 minutes.
Cracker Mix
Add all the rest of the ingredients to a bowl. Mix. Once chia seeds are done soaking add to this bowl & mix well.
Use your hands to compact the mixture in to a ball.
Lay out a piece of parchment paper. Place the ball in the middle & smash a tiny bit. Lay the other piece of parchment paper over the ball. Using a rolling pin, Â evenly at a thickness of about 1/8 of an inch. It's important that the dough is even so that it cooks all the way through.
Remove top layer of parchment paper. Score into however many little pieces you want, being careful not to damage the parchment paper. Lay it on the cookie sheet.
Bake for about 6-7 minutes. Let rest 5 minutes before serving.
Notes
1 Serving: Calories 228.3 | Fat 20.3g | Net Carb 3.7g | Protein 7g
Tried this recipe?Mention @VeggL_VeganEats and let us know how it turned out!
They are seriously the cutest appetizers. If I were to serve these though, I would make the crackers a little thicker.
Oh! And they were delicious!
-Jen
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VeggL is the passion project of Jen & Ryan. Both vegan (Jen since 2012, Ryan since 2018), they wanted to help other vegans & plant based folks through an incredibly frustrating process--trying to figure out what you can eat & where in the US. Pictured w/ our pups, Mia & Chompers.
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