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  • Prep-time: / Ready In:
  • Makes 45 crackers

Making crackers at home is much easier than you might think! These flavorful little crisps are the healthy vegan alternative to Cheez-It crackers, perfect for dipping in hummus or enjoying on their own as a midday snack. The flavorful combination of spices, miso paste, tahini, and lemon juice adds a subtle cheesy flavor that grows more enticing with each bite. Make them gluten-free by using certified gluten-free oat flour.

Ingredients

  • 1 cup brown rice flour, plus more for dusting
  • ½ cup oat flour
  • ½ cup chickpea flour
  • ½ cup almond flour
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano, crushed
  • ½ cup plus 2 tablespoons unsweetened, unflavored plant-based milk
  • 1 tablespoon tahini
  • 1 tablespoon miso paste
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large mixing bowl combine the first nine ingredients (through oregano).
  2. In a small blender combine milk, tahini, miso paste, and lemon juice. Cover and blend until smooth. Add milk mixture to flour mixture; knead lightly to form a dough. Divide dough into two equal portions; shape each portion into a brick.
  3. Place a silicone baking mat on a clean work surface and dust it lightly with rice flour. Place one brick of dough on the mat and use a rolling pin to roll the dough into an even 1/16-inch-thick rectangle. Poke the rectangle several times with a fork.
  4. Using a 2-inch square cookie cutter (or a pizza cutter, bench scraper, or long knife), cut rectangle into 2-inch squares. Transfer the squares to one of the prepared baking sheets.
  5. Add any remaining dough scraps to the second dough brick and repeat with the second dough brick and baking sheet.
  6. Bake crackers 20 minutes or until lightly browned, rotating baking sheets a half turn after the first 10 minutes. Let crackers cool completely on wire racks. To keep crackers crisp, store them in a resealable plastic bag at room temperature for up to 10 days.

Comments (19)

(4.14 from 7 votes)
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Vic5 months ago
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Really yummy…. just as good as the expensive store bought ones! I added fennel seed, sesame seeds and pumpkin seeds and they were so tasty!

Megan6 months ago
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I make these with just chickpea and oat flour. They are pretty good. I just wish I knew what they might pair well with. Hummus seems like that would make it too much chickpea flavor in one bite.

Fran8 months ago
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Where does the cheesy flavor come from, the various flours? Thanks Bri for the substitutions for the almond and rice flours.

Bri8 months ago
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I’m not sure I’d call them cheesy… They do have a nice flavor though! You could add nutritional yeast and that might make them taste a little nutty/cheesy.

Bri8 months ago
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A great hiking snack! I didn’t have brown rice flour & almond flour doesn’t work for me. I subbed homemade oat flour and it worked great. Instead of tahini I added a Tablespoon of sesame seeds to the blender with the oats. Watch these in the oven and aim to bake them lightly – just golden brown was perfect. They got crunchier as they cooled.

Carolyn10 months ago
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Really nice . I used gluten free white flour instead of gram . Also fresh garlic. No onion powder and plenty of nutritional yeast flakes., which made them very cheesy.

Patrick12 months ago
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They just didn’t have enough flavor for me

Sarah Lowenthal1 year ago
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Can I leave out the tahini?

Terry1 year ago
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Disappointing bland taste eaten alone I thought they’d be more interesting with the spices in the recipe. Good with butter or PB. Will try with hummus.

Erin1 year ago
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Just finished two batches of these and really do like them. I did follow the recipe but finished the crackers by brushing them with vegetable broth and shaking some Trader Joe’s “Everything But The Bagel” seed mix (it’s the same mix you find on an everything bagel) on top plus a very (very) light sprinkle of Real Salt. I know, but it really sparks the flavor and just a bit goes a long way.

Louisa D'Souza1 year ago
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Hello Darshana! I’m from Mumbai, India & I don’t think we get Miso paste here. Can you please suggest a substitute?

Erin1 year ago
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It’s a salty, savory fermented paste… I’ve seen folks recommend using soy sauce or similar? as a substitute but admittedly that will take a bit of adjusting since it’s a liquid not a paste. Shouldn’t be bad though. I wouldn’t say it’s 1:1 substitute, to me soy sauce is often quite salty. Depends what you have available.

Hank Vandedonk1 year ago
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Can you please also use metric measures makes life so much easier for the rest of us

Karen Feeley1 year ago
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I only have oat flour and chickpea flour so is the almond flour necessary as it’s high in fat. I don’t mind using the brown rice flour but will need to buy some.

Shannon1 year ago
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Generally speaking, I have used ground almonds with good results as a substitute for almond flour.

Ann1 year ago
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I am wondering about flour alternatives as well please. I don’t have brown rice flour in the house…I don’t recall seeing many recipes w/it listed…
Thank you Darshan, I can always rely on your recipes being delish!

Willa Harner1 year ago
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I make brown rice flour by whizzing brown rice in my Vitamix blender. Most blenders aren’t strong enough to make good flour, but it’s extremely easy in a Vitamix. Sorry I don’t know about any other blenders strong enough; but getting the really strong blender was money well spent. I also make oat flour in my Vitamix; have never tried to make almond or chickpea flour, but may one of these days–it’s so much easier not to have to keep extra bags of specialty flour on hand.

Ann1 year ago
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Sorry Darshana for typo in your name

Ronda1 year ago
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Will this work with just one type of flour? I have wheat and tapioca.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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