Total Time
20mins
Prep 10 mins
Cook 10 mins

Based on a recipe by Vegancoach.com. These are crunchy and delicious.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix all dry ingredients, when stir in sesame oil. Gradually add water, adjusting as needed. Dough is ready when it can be formed into a ball (but don't make it too wet, as rolling out will be really hard).
  3. You can dust a surface and roll out with a pin, or press with a tortilla press (which is what I do). I like to press numerous small circles, so they cook more evenly. The edges will brown before the center gets done.
  4. Put dough on a non-stick cookie sheet and prick with a fork. You can cut them apart with a pizza cutter now, or lightly score them--however you like. I leave them in my little circles. Bake 15-20 minutes or until crisp in the center!
  5. Servings will depend on how big you make your crackers!
Most Helpful

4 5

These are very different crackers, but very yummy, too! They have a nice roasty chickpea flavour with the seeds being such a lovely addition! What a tasty and healthy snack! YUM! I cant have yeast so I subbed some ground flax seeds for it knowing that that would alter the taste of the recipe. As Im not a vegan I made half a batch with some added cheese, cause I was told that nutritional yeast has a slightly cheesy salty taste. They were really good! But the ones without any cheese were great, too. I like how easy these are to make and that you can feel good eating them! THANK YOU SO MUCH for sharing your wonderful recipe with us! I got 38 chunky crackers out of the full recipe. Made and reviewed for PRMR Tag Game June 2010.