Vegan Recipes

Vegan Whole Wheat Crackers

The delicious Vegan Whole Wheat Crackers are spicy and crispy. Furthermore, the taste of this recipe is very flavorful. Moreover, it is a plant-based recipe filled with healthy and nutritious items. Quite easy to create. You are not going to purchase crackers from the supermarket ever after. Not to mention that you could prevent all the known additives included in the majority of store-bought crackers when preparing your very own at home.

Vegan Whole Wheat Crackers


  • Sesame seeds: 1 tbsp.
  • Whole wheat flour: 2 cups.
  • Olive oil: 3 tbsp.
  • Water.
  • Salt.
  • Poppy seeds: 2 tsp.


  1. Raise the baking pan temperature to four hundred fifty degrees Fahrenheit.
  2. Mix the poppy and sesame seeds in a small basin.
  3. Put them away.
  4. Reserving some seeds for later, combine the entirety of wheat flour, sesame seeds, poppy seeds, and pepper in a large basin.
  5. Once a crumbly ball of dough forms, whisk in the one-half cup of water and olive oil.
  6. Should your dough prove very dry, gradually include additional water into the mixture while kneading after each addition before all the flour.
  7. Take care not to overwork your dough by including just enough.
  8. With a rolling pin, gently dust a piece of paper toweling or a silicone baking mat, then roll out one-third (or a half) of the dough into a large rectangle.
  9. Roll out the cookie sheet to the thinnest possible thickness, approximately 1/16 of an inch.
  10. Add a little pinch of salt water and the sesame, as well as the poppy seed combination, to the batter.
  11. Using your rolling pin, carefully roll over the seeds one more time to press them into the dough.
  12. After preparing food, this prevents them from getting off.
  13. Using a knife or dough cutter, score the product into the correct form for the crackers.
  14. You’ll most likely need to trim the borders of your square if you want your crackers to be precisely square.
  15. If not, simply try to attempt to score the dough and accept that you will have some strangely shaped wafers.
  16. The crackers should bake for ten to fifteen minutes after the dough and paper towel are transferred to a baking surface.
  17. Check the breadcrumbs every one to two minutes after they have cooked for ten minutes to make sure they don’t burn.
  18. Repeat the entire process with the remaining dough while all the crackers are eating, while the first batch of crackers bakes.

Nutritional facts:

Carbohydrates: 18 g.

Fiber: 3 g.

Calories: 126 kcal.

Sugar: 0.1 g.

Sodium: 234 mg.

Protein: 3 g.

Saturated fat: 1 g.

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