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4 from 3 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

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.