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whole food plant based crackers

Whole Food Plant Based Crackers

Makes about 36 1-inch crackers.
Author: Molly Patrick of Clean Food Dirty Girl


  • 1/2 cup almond flour (50 g)
  • 1/2 cup brown rice flour (70 g)
  • 1/4 cup water (60 ml)
  • 1 teaspoon chia seeds
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper (about 10 turns)
  • 1/4 teaspoon onion powder


  • Preheat oven to 350 °F (175 °C).
  • Place all of the ingredients into your food processor and process until well combined and a dough forms, about 30 seconds. You may want to stop the food processor and scrape the sides down once or twice.
  • Remove the dough from the food processor and form into a ball with your hands. Press into a flattened disk on a piece of parchment paper (cut to the size of your baking sheet) or silicone baking mat on your counter. Place a sheet of wax paper or parchment paper on top of it.
  • Using a rolling pin, roll the dough to about 1/8 inch thick or a little less, between the two sheets. Lift and adjust the top piece of paper as needed to keep it smooth and flat as you roll. Roll the dough out thinner than you think you should. If it isn’t super thin, your crackers won’t be crispy.
  • When finished rolling, discard the top piece of paper and carefully transfer the bottom piece of parchment paper (or silicone baking mat) onto a baking sheet.
  • Using a pizza cutter or butter knife, lightly cut the dough in a grid pattern to make 1 inch square crackers. You should get about 36 Crackers. Wipe off your knife between cuts if you find that the dough starts sticking. (Running your pizza cutter along a ruler on the dough works well. Just don't press the ruler onto the dough or it will stick. If using a silicone baking mat, be careful not to cut deep enough to cut the baking mat.)
  • Take a fork and poke holes in the top of each cracker to allow for ventilation.
  • Bake for 20 minutes, remove from oven and allow to cool, then break into individual crackers before storing at room temperature. Tip: If the outer edges are browning faster than the center crackers, remove those then pop the rest back into the oven for another 3 - 5 minutes, until they’re lightly browned and crispy.


  • Note: For a nut-free version, make the recipe exactly as listed, but use oat flour instead of almond flour AND add 1 more tablespoon of water and 1 tablespoon of tahini.
  • Check out our Plant Based Charcuterie Board Inspiration post for fun ideas on how to use this recipe