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.
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!
Low FODMAP Vegan Crackers
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.
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