Vegan Recipes/ Vegan Snacks

Spicy Cilantro Crackers – Vegan and Gluten Free

gluten-free vegan cilantro crackers

Crackers are great little gems to have tucked away for the random occasion when you need something quick, savory and snappy. They shine in celebratory times where they make there subtle, but necessary, appearance on party trays. They come to the rescue during more dismal times–acting as the only food some folks can stomach when feeling under the weather. They also work well as a simple and delicious snack, for no good reason at all. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan.

Makes: about 60 crackers

  • 2 cups besan (chickpea flour)
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup nutritional yeast
  • 1 tsp xanthan gum
  • 1 1/4 teaspoons salt
  • 1 tsp red chili pepper powder (or 2 if you REALLY want some spicy crackers)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon curry powder
  • 1/4 teaspoon methi powder (see note)
  • 1/3 cup olive oil
  • 1 cup very cold water
  • additional 1/2 cup sorghum flour + extra for rolling
  • 1/2 cup fresh chopped cilantro (please don’t use dried)

Preheat oven to 350 °F.

In large mixing bowl, combine besan, 1/2 cup sorghum flour, potato starch, nutritional yeast, xanthan gum, salt and spices. Mix together well so that each flour has been completely blended.

Stir in olive oil, ensuring even distribution throughout flours. Your flour mix will become somewhat crumbly. Stir in water, and knead briefly with hands until a sticky dough is formed. Use a fork or your hands to incorporate the remaining 1/2 cup sorghum flour. Fold in cilantro, and mix well with your hands until there are little flecks of green scattered throughout your dough.

Roll dough out onto a lightly floured surface to about 1/8 of an inch thickness. Cut cracker shapes with a small round cookie cutter… or use a pizza cutter to cut into rectangles.

Scoop up with very flat spatula and place onto ungreased cookie sheet. Bake in preheated oven for 35 minutes, or until they turn lightly golden brown. If you under bake them, they won’t be very crunchy.

Let cool completely and then munch away!

Note: Methi powder is ground fenugreek seeds. You can buy them whole and grind at home if you have a spice grinder, or look for this spice in Indian groceries or spice shops.

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    Spring Sweet Fresh Pea Soup |
    May 16, 2017 at 4:31 pm

    […] of colorful raw vegetables for a healthy meal. If you’re feeling ambitious, make gluten-free Spicy Cilantro Crackers to accompany the soup. Recipe and photo contributed by Melissa Bridge from Healthy Life […]

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