• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Gut Feeling

  • Home
  • About
    • Subscribe
  • Low FODMAP diet
  • Blog
  • Recipes
    • All Recipes
    • Breakfast
    • Take To Work
    • Dinner Ideas
    • Desserts
    • Roundups
  • Portuguese (Portugal
  • 0  €0,00
  • Login
Home » Recipes » Appetizers » Low FODMAP Vegan Crackers

Low FODMAP Vegan Crackers

February 5, 2021 By Joana Oliveira

Jump to Recipe Print Recipe
taça com crackers rodeada de crackers e folhas de alecrim

Delicious homemade low FODMAP vegan crackers with rosemary and olive oil. A simple savory snack to eat plain or with your favorite spread. A dairy free and gluten free recipe.

Crackers espalhados num tabuleiro e outros ainda por separar

When it comes to healthy and unprocessed snacks, nothing compares to homemade crackers. This is why I decided to create these low FODMAP vegan crackers without dairy products. Even if we can eat butter and some low FODMAP cheeses, I prefered to go with a vegan alternative made with olive oil and rosemary. I am a big fan of baking with olive oil because it makes cookies and cakes lighter and more delicate in flavor when compared to butter or coconut oil.

And if you prefer cheese crackers, I have you covered. Try adding some nutritional yeast and you’ll get cheese flavored crackers. Promise! If you prefer not to use nutrional yeast, they’ll still be delicious. This is because I added a mixture of spices, seeds and rosemary. The combination is wonderful so be ready to please a crowd! They are so irresistible that even the little ones will love them! 

You can eat these low FODMAP vegan crackers plain, spreaded with this delicious olive tapenade or dipped in this irresistible pico de gallo.

These low FODMAP olive oil and rosemary crackers are delicious, addictive and very healthy! And quite easy to make!

imagem vista de cima de uma taça com crackers e crackers espalhados num tabuleiro
bowl with crackers surrounded by crackers
Print Recipe Pin Recipe
3.80 from 5 votes

Low FODMAP Vegan Crackers

Delicious homemade low FODMAP vegan crackers with rosemary and olive oil. A simple savory snack to eat plain or with your favorite spread.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Snack
Cuisine: Low Fodmap
Keyword: olive oil, rosemary, savory crackers, vegan
Servings: 60 crackers
Author: My Gut Feeling

Ingredients

  • 7 oz | 200g low FODMAP and gluten free flour*
  • 1/2 tsp baking powder
  • 2 tbsp flax seeds
  • 1 tbsp rosemary
  • 1 tsp salt
  • 1/2 tsp paprika
  • Pinch of black pepper
  • 2 tbsp sesame seeds
  • 1 tsp nutritional yeast optional
  • 4 tbsp olive oil
  • 3.4 fl oz | 100 ml water

Instructions

  • In a food processor, pulse the flax seeds and the rosemary.
  • In a bowl, mix all the dry ingredients – flour, yeast, flaxseed and rosemary, salt, paprika, black pepper, sesame seeds and nutritional yeast (optional).
  • Add the olive oil and incorporate well with a spoon, until you get a crumbly texture.
  • Add the water slowly and shape the dough with your hands until you get a loose ball of dough. If you need more water, add one tablespoon at a time. If it's too liquid, add more flour, also one tablespoon at a time. This will depend a lot on the flour mix you use, as some need more water than others.
  • Roll the dough with a rolling pin, between two sheets of parchment paper, until you get a thickness of about 0.1 inch | 3mm. The thinner you can make it, the crispier the crackers will be.
  • Place the extended dough in an oven tray, remove the top sheet and refrigerate while preheating the oven to 350ºF | 180ºC; about 10 minutes.
  • Remove the tray from the refrigerator and with a pizza cutter or knife, cut the dough in approximately 1 inch | 3cm squares (no need to separate them).
  • Place the crackers in the oven for 25-30 minutes, or until slightly golden brown (be careful not to burn).
  • Remove from the oven and let cool before separating them. As they cool, they will become harder and crunchier. Crackers are easily separated by hand.
  • Store in an air-tight container.

Notes

*I used Doves Farm gluten free plain white flour.
On the low FODMAP diet we can eat up to 1 tbsp of flax seeds (GOS). This means the safe serving will be half the recipe.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Appetizers, Low FODMAP Snacks, Take To Work, Vegan, Vegetarian Tagged With: cracker, rosemary, salty biscuit, snack

Search

Previous Post: « Low FODMAP Vegetable Balls
Next Post: Low FODMAP Fluffly Pancakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

Signup for email updates


Follow me on

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

I recommend




Footer

Let’s keep in touch

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Privacy Policy

Copyright © 2023 MY GUT FEELING

Insert/edit link

Enter the destination URL

Or link to existing content

    No search term specified. Showing recent items. Search or use up and down arrow keys to select an item.