Cheezy Vegan Crackers (gluten-free)
Serves: 32 crackers
  • 140g buckwheat flour (1 cup)
  • 100g ground almonds (1 cup)
  • 1tbsp ground flaxseed
  • 3tbsp nutritional yeast
  • ½tsp garlic powder
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1tsp apple cider vinegar
  • 90ml water (1/3 cup+2tsp)
  • black sesame seeds for topping (optional)
  1. Preheat the oven to 200°C (180°C fan)
  2. Prepare 2 baking sheets.
  3. In a bowl whisk together buckwheat flour, ground almonds, ground flaxseed, nutritional yeast, garlic powder and sea salt. Set aside.
  4. In a small bowl mix olive oil, apple cider vinegar and water and add to the dry ingredients.
  5. Bring together into a dough and knead on a surface until smooth. If needed add a little water or flour, the dough should be nice and smooth, not sticky or too dry.
  6. Separate the dough into 2 balls.
  7. Place one ball between 2 sheets of greaseproof baking paper and roll out until about 2mm thickness.
  8. Remove the top layer of baking paper, sprinkle sesame seeds on top and gently roll over them with the rolling pin to press them in. Cut the dough into 16 wedges like you would cut a pizza and prick each cracker with a fork few times.
  9. Transfer onto a baking tray keeping the bottom layer of paper.
  10. Bake for 10-15 min. Keep an eye on the crackers as the outer edges always bake quicker. You might have to move them around, so they bake evenly.
  11. Repeat with the rest of the dough.
  12. Store in an airtight container for up to a week.
  13. Enjoy with your favourite dip or on its own.
Recipe by Nirvana Cakery at