These Gluten-Free Vegan Rosemary and Sea Salt Crackers are a pocket full of gluten free, vegan, nut free deliciousness. They are great as a snack with houmous (or humus, or houmus…) or as an accompaniment to soup or salad.
The crackers are super quick to make – especially once you master rolling out the dough super thin and handling the crackers to the oven. Two thin, non-stick baking sheets (the type you normally use to line baking trays) and a roll of cling-film are essential to get the crackers thin and crisp.
These crackers go so well with almost any soup but try them with Carrot, Parsley and Butter Bean Soup, Roasted Squash Soup or Jerusalem Artichoke and Sweet Potato Soup.
Allergy Information – Gluten-Free Vegan Rosemary and Sea Salt Crackers
Gluten Free, Vegan Rosemary and Sea Salt Crackers are gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Gluten-Free Vegan Rosemary and Sea Salt Crackers
Rolling out the dough between two sheets of clingfilm reduced any sticking and makes the dough much easier to handle.
Recipe – Gluten-Free Vegan Rosemary and Sea Salt Crackers
Preparation time 15 mins
Cooking time 15 mins
Ingredients – Gluten-Free Vegan Rosemary and Sea Salt Crackers
200 grams gluten free plain flour (I used a supermarket bought blend)
3 tablespoons of ground flax seeds
100 grams very cold vegan margarine chopped in to small cubes (I used a hard margarine)
2 sprigs finely chopped rosemary (~1.5 tablespoons)
0.5 teaspoon sea salt (plus more for sprinkling over top of the crackers before baking)
3 tablespoons very cold water
Method – Gluten-Free Vegan Rosemary and Sea Salt Crackers
1. Preheat oven to 210 C (fan) or gas mark 6
2. Place the gluten free flour, flax seeds, margarine, rosemary and sea salt (everything except the water) in to a bowl and using your finger tips rub between your fingers until you have an even, sandy texture. You can also do this really well in a food processor
3. Slowly add the very cold water 1 tablespoon at a time until the mixture can be pressed together into a ball. This may take a little more or a little less than the three tablespoons depending upon the moisture present in the gluten free flour and flax seeds
4. Split the dough into two even balls. Place one of the balls on to one of the non-stick baking sheets. Take a sheet of cling-film (the same size as the baking sheet) place it over the top of the dough and using a rolling pin roll out evenly. The cling film will stop the dough sticking and protect it too. Roll the dough as thin as possible without breaking
5. Take a clean, long, straight, kitchen implement (I used a metal ruler) and square off the sides. Add the off-cuts to the remaining ball of dough. Then press the ruler into the dough to mark out even squares. You can make these as small or large as you like depending on how big you want your crackers. I like them small so I can put them in a jar
6. Roll out the remaining ball of dough in exactly the same way
7. Lightly sprinkle the crackers with approximately 0.5 teaspoon sea salt and carefully place the baking sheets into the oven – preferably on a wire shelf. The baking sheet has no structural integrity so careful not to allow it to fold in on itself – you can slide it on to a large wooden chopping board and then slide it on to the oven shelf
8. Bake for 12-15 minutes until lightly golden and crisp
9. Once removed from the oven place on a wire rack, separate the crackers and allow to cool
10. Store the crackers in an air tight container in the fridge.
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