Vegan Gluten-Free Seed Crackers

December 2, 2016

These vegan gluten free crackers with super seeds from the Oh She Glows Everyday cookbook are really delicious and are loaded with nutrients.

These vegan gluten free crackers with seeds are from the Oh She Glows Everyday cookbook by vegan blogging goddess Angela Liddon.

I was honored to blurb this book for my friend, and I’m excited for it to be out in the world because it’s a great resource for easy plant-based recipes for all walks of life. The recipes in this book are broken up into nine chapters: Smoothies and Smoothie Bowls, Breakfast, Snacks, Salads, Sides and Soups, Entrees, Cookies and Bars, Desserts, and Homemade Staples.

Angela opens the book with the basics. She shares her must-have kitchen tools and appliances, her go-to pantry items, and top tips for cooking staples like grains and lentils.

Then, she launches into the righteous recipes. Some of my favorites include: the green tea-lime pie smoothie bowl; overnight hot oatmeal power bowl; protein power rainbow quinoa salad; spiraled zucchini summer salad; hemp heart and sorghum tabbouleh; shredded kale salad; crispy smashed potatoes; marinated lentils; metabolism-revving spicy cabbage soup; oh em gee veggie burgers; sun-dried tomato pasta; marinated portobello mushroom bowl; the ultimate flourless brownies; chocolate-dipped vanilla bean macaroons; nut-free dream bars; spiced buttercream frosting; mile-high black-and-white freezer fudge; thai almond butter sauce; easy barbecue sauce; and maple cinnamon coconut chips.

Angela is the queen of comfort food, and there are loads of awesome options in this book. I was flipping through the book deciding what I was going to share with you, and Scott (aka cracker addict) clapped his eyes on these crackers, and that was it. I wasn’t allowed to make anything else. We made them together, and loved them! They’re full of flavor, and have amazing texture.

Angela says, “These elegant, chewy crackers are fit for a high-end bakery! Infused with sun-dried tomatoes, oregano, garlic, oats, and a slew of nutritious seeds, they taste like pizza, but they’re full of health benefits. The combination of seeds is rich in healthy fatty acids and antioxidants, and the recipe is both gluten-free and tree nut-free. They may look intimidating  to make, but they come together incredibly fast and easily. If you’ve ever been intimidated by rolling out cracker dough, you have to try this recipe; the dough doesn’t even require a rolling pin. Simply spread it out with your hands!”

We enjoyed these crackers with some red pepper hummus while we were binge-watching episodes of The Crown. Anybody else addicted?

Snag your copy of Oh She Glows Everyday.


Vegan Gluten-Free Seed Crackers

These vegan gluten free crackers with super seeds from the Oh She Glows Everyday cookbook are really delicious and are loaded with nutrients. 

Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 35 (2-inch) crackers
Author Tess Masters



  1. Preheat the oven to 300°F (150°C).
  2. Line two standard baking sheets (13- × 18-inches/32 × 40 cm) or one extra-large baking sheet (15- × 21-inches/38 × 53 cm) with parchment paper.

  3. Place the sun-dried tomatoes in a bowl and cover with the boiling water. Set aside to soak for 5 to 10 minutes.
  4. In a large bowl, stir together the remaining ingredients.
  5. With a slotted spoon, scoop the softened sun-dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water. Process the tomatoes until minced. (Alternatively, you can chop the tomatoes by hand—just be sure to chop them very fine so the crackers are easy to slice.) Scoop the tomatoes into the bowl with the seed mixture.
  6. Add the tomato soaking water to the bowl with the seed mixture. Stir for about a minute, until the water has been mostly absorbed by the seed mixture and is no longer pooling on the bottom of the bowl.
  7. Transfer half the seed mixture to each baking sheet (or if using one extra-large baking sheet, spoon all of it onto the sheet). With your hands, spread the mixture starting in the center and pushing outward, until you form a large. misshapen rectangle, no more than 1/4-inch (5mm) thick. (The mixture will be very wet, but this is normal. Be sure that the dough is uniform in thickness and the corners aren't too thick.)
  8. Bake for 30 minutes. Remove the baking sheet(s) and using a pizza slicer, carefully slice the dough into large crackers. Carefully flip each cracker using a spatula or your hands. Don’t worry if a couple break here and there! If for some reason the crackers are sticking to the parchment paper, just leave them as is and remove them after the second bake.
  9. Return the baking sheet(s) to the oven and bake for 23 to 25 minutes more, until the crackers are golden. Watch closely during the last 5 to 10 minutes of baking to ensure they don’t burn. Remove from the oven and let cool on the baking sheet(s) for 5 minutes. Transfer the crackers to a couple of cooling racks and let cool completely. Store the cooled crackers in a paper bag on the counter for up to 1 week. You can also store them in an airtight container in the fridge for up to 1 week or in a freezer-safe zip-top bag in the freezer for 3 to 4 weeks. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300°F (150°C) for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness. 

Recipe Notes

Recipe from Oh She Glows Every Day by Angela Liddon. Copyright © Glo Bakery Corporation, 2016. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. 
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 3

  1. AWESOME CRACKERS!! I love crackers as an appetizer and wanted to eat healthier. These are so good. No topping needed! Also it is a great way to incorporate seeds into your diet! Thanks so much for this great recipe!!

  2. Tried these, they are fantastic, so tasty, held together well, the best cracker I’ve tasted, found myself eating them like cookies 🙂 do you think they would dehydrate well? I’m trying to be as raw as possible 🙂

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