Homemade Vegan Crackers With Herbs

These homemade vegan crackers are crisp, savory and easy to prepare with only a few simple ingredients. The combination of white flour and corn flour gives them a satisfying crunch, while oregano, basil and garlic add plenty of flavor.

They are perfect for movie nights, parties or as a quick homemade snack. Serve them with olives and your favorite vegan dip. I especially enjoy them with malijano, a traditional Macedonian spread made with green peppers and eggplant.

You can easily adapt the recipe by adding sesame, sunflower, pumpkin or flax seeds. Roll the dough as thinly as possible for crispier crackers, and keep an eye on them while baking because thin pieces can brown quickly.

And if you do make this recipe or any other recipes from my blog, I would love to see them! Instagram, Tweet or send them to me on Facebook via the Just Flora No Fauna Facebook Page!

Thanks for following and for supporting what I do. Wishing you a lovely day 💖

Preparation time: 15 minutes
Baking time: 10-15 minutes
Total time: 30 minutes
Servings: 4
Course: Snack or appetizer
Author: Natali Smilevska – Just Flora No Fauna

INGREDIENTS

• ¾ cup (90 g) all-purpose flour
• ½ cup (about 60 g) fine corn flour (not cornstarch)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• A pinch of salt
• 3 tablespoons olive oil
• ½ cup (120 ml) water, added gradually
• Optional: sesame, sunflower, pumpkin or flax seeds

INSTRUCTIONS

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. In a large bowl, combine the all-purpose flour, corn flour, oregano, basil, garlic powder and salt.
3. Add the olive oil. Gradually pour in the water while mixing, then knead until a compact, slightly sticky dough forms. If it feels too dry, add a little more water. If it is too sticky, add a small amount of flour.
4. Divide the dough into two equal balls. Roll each one as thinly as possible, approximately 2–3 mm thick.
5. If using seeds, sprinkle them over the rolled dough and gently press them into the surface.
6. Cut the dough into small squares with a pizza cutter or knife and carefully transfer them to the prepared baking tray.
7. Bake for 10–15 minutes, or until the crackers are crisp and lightly golden around the edges. Baking time may vary depending on their thickness.
8. Allow the crackers to cool completely before serving-they will become crispier as they cool.

SERVING AND STORAGE

Serve these homemade vegan crackers with olives, malijano, hummus or your favorite plant-based dip. You can also serve them with my crunchy sunflower seed spread. They are also delicious alongside soup or salad.

Once completely cooled, store the crackers in an airtight container at room temperature for up to five days.

If you make this recipe, I would love to see it. Share your creation and tag @justfloranofauna on social media.

Enjoy!