Spicy vegan crackers
I wake up almost every day thinking that maybe today I'll get to sit down for breakfast. Obviously, I end up munching on something around 11:00, when my stomach can't wait any longer. I like to have quick snacks on hand that aren't too sweet and use ingredients I already have at home. These crackers fall into that category – I make them almost on autopilot, as they seem so simple to me. I discovered them after I was left with bits of flour of all kinds, and on my first attempt, I forgot the salt, resulting in a rather bland outcome. Now I never skip the salt, and sometimes I even add other spices, depending on my mood.
Quick Info
Time: including baking, a maximum of 25-30 minutes. If you have the flours ready, you can easily fit it into half an hour.
Servings: you’ll get a large tray, about 4-6 servings, depending on how hungry you are or if you’re sharing with someone.
Level: I’d say it’s one of the simplest things you can make in the oven, as long as you know how to turn on the stove and take them out.
Ingredients
1 cup corn flour (fine cornmeal works too; I grind it to make it finer – it gives the crunchy texture, but you don’t want to feel large granules)
1 cup red lentil flour (I grind the lentils in a coffee grinder until they become flour, as I couldn't find it pre-made; it adds some protein and a rich flavor)
1/2 cup quinoa flour (I grind this at home too, it’s fine like that, adds some flavor and makes the crackers a bit more nutritious)
2-3 tablespoons extra virgin olive oil (it binds the dough, makes them softer, and adds flavor, don’t skip it)
2-3 tablespoons water (this is an approximate amount, add just enough to bind the dough, so it’s not crumbly, but not too soft either)
1/4 teaspoon salt (I use non-iodized salt, but it doesn’t matter; add enough to suit your taste, just don’t overdo it)
1/4 teaspoon chili powder (powder, not flakes, but if you want it spicier, feel free to add more; mine turn out slightly spicy, so the kids won’t run away from the table)
Preparation Method
1. First, if I don’t already have the flours ground, I start grinding the lentils and quinoa. If the cornmeal is fine, that’s even better; otherwise, I grind it once more. It’s important to have fine flours; otherwise, they won’t bind and will be too crunchy, not in a good way.
2. I mix all the flours, salt, and chili powder in a larger bowl. You can also add other spices now – I sometimes think about smoked paprika, cumin, whatever you like.
3. I pour the olive oil over the dry mixture and start kneading with my hands. It will bind a bit, but it’s too dry, so I gradually add water, spoon by spoon. Don’t add all the water at once, or you’ll end up with sticky dough that’s hard to salvage. You want it to be elastic, not sticking to your hands, but also not crumbly.
4. On a baking paper directly on the counter, I place the dough and roll it out as thinly as I can. Honestly, the thinner it is, the crunchier it turns out. The first time I left it a bit thick, and they were too hard; now I roll it out to about 2-3 mm.
5. I cut the sheet with a pizza cutter or a knife, depending on my mood. You can also use a cookie cutter if you want to seem fancier, but I usually just cut them into squares.
6. I transfer the paper with the dough into a tray. Be careful not to crowd them, as they won’t spread while baking, but they bake more evenly if they have a little space between them.
7. I place the tray in the preheated oven at high heat, around 200-210°C. I leave them for a maximum of 5-7 minutes, checking them after 5. When they start to turn slightly golden at the edges, I take them out. If you forget them in the oven, they become too hard, and you won’t be able to bite into them without getting thirsty.
8. I let them cool in the tray for at least 10 minutes. Once they’re cool, they become crunchy. I remove them carefully, as they can break when they’re warm.
Why I Make This Recipe Often
In short: I don’t like to spend time kneading complicated mixtures, and I want something to snack on without any suspicious ingredients. It saves me when I have a busy schedule and don’t know when I’ll get to eat something. It’s a savory snack option that doesn’t involve yeast, rising, or other hassles. And it goes well with anything: with vegetable pâté, hummus, vegan cheese if applicable, or even plain with tea. Plus, they’re gluten-free, high in protein, filling, and I don’t feel guilty if I eat half a tray.
Tips, Variations, and Serving Ideas
Useful Tips
If you’re the type who doesn’t have the patience to grind flours, it might be a good idea to make a larger batch ahead of time and store it in jars. That way, when you crave crackers, you just mix them with the rest and pop them in the oven.
Be careful with the water – add a little at a time and knead, as you can’t really salvage lentil and quinoa flour if you add too much. If it does turn out too soft, you can add an extra tablespoon of flour, mixing each time.
Don’t skip the step of rolling it out thin. If you leave the dough thick, the crackers become very hard to snack on – it won’t feel like a snack, but like dry bread.
Substitutions and Adaptations
If you don’t have lentil or quinoa flour, chickpea flour works too, also ground. You can use any gluten-free flour, including rice or buckwheat flour, depending on what you have at home or what you can tolerate.
Olive oil can be replaced with any other oil you like the taste of – I’ve tried it with cold-pressed sunflower oil, it works fine, but the final taste is different.
For an extra fiber boost, you can also add a tablespoon of flaxseeds or sesame seeds. They don’t change the texture too much, but they add some crunch and flavor.
For a diet version – reduce the oil to one tablespoon and compensate with a bit more water, but they won’t turn out quite as tasty.
Variations
You can really play around with the spices. If you don’t want chili, sweet or smoked paprika works, I’ve also tried turmeric for color. You can also add dried herbs – rosemary, thyme, oregano.
You can sprinkle sesame or poppy seeds on top before baking if you want them to look fancier.
Serving Ideas
They’re great as a base for any spreadable – classic hummus, lentil pâté, or even a quick avocado and lemon spread. Sometimes I eat them with plant-based yogurt and cucumber slices, or with cream soup instead of croutons. If you have kids, make them less spicy and serve them with a bit of cheese spread or raw vegetables.
Frequently Asked Questions
My crackers turned out too hard, what did I do wrong?
Most likely, you rolled the dough out too thick, or you left them in the oven too long. Next time, make them as thin as possible, no more than 3 mm, and keep an eye on them while baking so they don’t get too much color.
I don’t have a grinder, can I use store-bought flours?
Yes, of course, if you find lentil or quinoa flour, use it. Just make sure it’s as fine as possible. If your cornmeal is too coarse, try sifting it to get rid of the large granules.
Can they be frozen?
I haven’t tried it, honestly. But after baking and completely cooling them, you can store them in an airtight container, and they’ll stay crunchy. If you end up with a ton, try freezing a small portion and see if you like the texture after thawing. I do think they will soften.
Can I make them without oil?
Yes, but the texture won’t be as pleasant – they come out drier and a bit crumbly. You could try adding a smooth puree of avocado or zucchini, but I can’t guarantee they’ll be as crunchy.
Can I add more chili if I want them really spicy?
Sure, adjust the amount to your taste, but be careful not to overdo it on the first try. It’s best to add some, bake a small batch, taste, and adjust for the next round.
Can I add seeds or nuts to the mixture?
Yes, you can add flaxseeds, sunflower seeds, sesame seeds, or even chopped nuts. If you add a lot, it might change the texture, but 1-2 tablespoons won’t hurt.
Nutritional Values (Approximate)
This whole batch, on a tray of crackers (about 4-6 servings), comes to around 700-800 kcal, if you don’t add too many seeds. One cracker (about 20-30g) has approximately 40-50 kcal, with about 1-2g of protein, 6-8g of carbohydrates, and little fat (mostly from the olive oil). The advantage is that there are no sugars, no bad fats, and you also get a protein boost from lentils and quinoa. They’re filling and don’t leave you craving other snacks right after. Gluten-free, dairy-free, so good for those with allergies and for anyone on a diet.
How to Store and Reheat
After they’ve completely cooled, I place them in a container with a lid or in a large jar at room temperature. They stay crunchy for 4-5 days, as long as you don’t leave them in a humid environment. If they start to soften, pop them in a preheated oven for 2-3 minutes, and they’ll return to their original state. I don’t put them in the fridge, as they soften more. If you make a double batch, it’s not a bad idea to store them in 2 containers – don’t keep opening the same container, as moisture gets in and ruins the texture.
That’s it – my recipe for spicy vegan crackers, which I make and remake almost weekly, in various combinations. When I have time, I play with the spices or add different seeds; when I don’t, I make them quickly and finish them just as fast.
1. First, prepare all types of flour. This is easily achieved by grinding lentil seeds, quinoa, and milling corn to obtain the finest flour possible (if desired, the corn can be left as is). 2. Mix all the dry ingredients, then add olive oil and water. 3. Start mixing all the ingredients by hand or with a mixer, trying to form a dough (if it doesn't bind enough, you can add a few tablespoons of still water, but be careful not to make the dough too soft). 4. On a baking sheet placed on the countertop, roll out a very thin sheet of dough. 5. Cut out the desired shapes using a cookie cutter. 6. Place on a baking tray lined with parchment paper and bake for 5 minutes at high heat. 7. Let cool, then remove from the tray and place on a platter. They can be consumed as is or with lentil paste or various other spreads and pastries. Enjoy your meal!
Ingredients: 1 cup corn flour 1 cup red lentil flour 1/4 teaspoon chili powder 1/4 teaspoon non-iodized salt 1/2 cup quinoa flour 2-3 tablespoons extra virgin olive oil 2-3 tablespoons water
Tags: crackers savory biscuits
