Wally’s Sesame Crackers- vegan and gluten free

These crackers don’t mess around. Like the man who came up with the recipe they are not a mindless snack, they require some chewing. Chock full of flavor and fiber and adaptable up to a point, a batch takes some time (mostly unattended) but these addictive snacks are worth it. Wally, my Dad, would make a slightly thicker chewier version of this cracker to sustain him on long bike rides or as a between meal snack. My father called himself a non-doctrinarian so labeling his crackers gluten free and vegan might not have set well with him but labels aside it’s the flavor that matters, and these have that in spades.

Last weekend was my father’s memorial service, by all accounts it was a good service but I don’t think anyone would have told me if it wasn’t. I made these crackers in his honor and am posting them here so that the family has the recipe and the rest of you know that I’m still here.

Wally’s Sesame Crackers- vegan and gluten free

makes about 250 crackers

ingredients

• 1 cup garbanzo flour
• 1 cup brown rice flour
• 1 cup flax meal
• 1 cup almond flour
• 1/4 cup coconut flour
• 3/4 cup sesame seeds
• 1/4 cup charnushka (nigella) seeds
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 teaspoon medium hot paprika
• 1 teaspoon curry powder

• 1/4 cup Apple Cider Vinegar
• 3/4 cup EVOO
• about two cups water

instructions

1. preheat oven to 325F
2. In a large bowl whisk together all the dry ingredients
3. add the vinegar and the olive oil and stir to combine
4. add the water 1/2 cup at a time until the mixture is the consistency of a thick batter, it should be spreadable. The mixture will thicken slightly as it rests.
5. Spread about 1/3 of the batter, as evenly as possible, (approximately 1 1/2-3/4 cup) onto a silpat lined baking sheet (parchment would probably work as well but I’ve never tried it)
6. Bake for ten minutes
7. Remove from oven and score into approximately 1 1/2 inch square crackers (I use a thin hard plastic spatula to this so I don’t damage the silpat.
8. Return the crackers to the oven and bake until just turning golden brown (about 20 more minutes)

recipe notes:

charnushka seeds are added for both color and flavor. I buy mine at Penzeys and mostly use them for baking.

the original recipe (always a work in progress) omitted the spices. I’ve made two versions, one with garlic powder and one with the curry powder- in both the spice is subtle- you can sprinkle more on top before baking for added flavor.

instead of almond flour you can use oat bran for even more fiber

the crackers will stay crisp for several days in an airtight container, they’ll keep much longer but the crisp fades.

if you want a super crisp cracker up the temperature to 350 after the initial ten minute bake, just keep an eye out, checking every five minutes or so after fifteen- flipping the crackers ten minutes into the second bake will make for more work and a more evenly browned cracker.

Wally’s Sesame Crackers- vegan and gluten free

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Gluten free, Snack

Cuisine Baking, vegan

Servings 250 small crackers

Ingredients

  

1x2x3x

• 1 cup garbanzo flour
• 1 cup brown rice flour
• 1 cup flax meal
• 1 cup almond flour
• 1/4 cup coconut flour
• 3/4 cup sesame seeds
• 1/4 cup charnushka seeds
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 teaspoon medium hot paprika
• 1 teaspoon curry powder
• 1/4 cup Apple Cider Vinegar
• 3/4 cup EVOO
• about two cups water

Instructions

 

• preheat oven to 325F
• In a large bowl whisk together all the dry ingredients
• add the vinegar and the olive oil and stir to combine
• add the water 1/2 cup at a time until the mixture is the consistency of a thick batter, it should be spreadable. The mixture will thicken slightly as it rests.
• Spread about 1/3 of the batter, as evenly as possible, (approximately 1 1/2-3/4 cup) onto a silpat lined baking sheet (parchment would probably work as well but I’ve never tried it)
• Bake for ten minutes
• Remove from oven and score into approximately 1 1/2 inch square crackers (I use a thin hard plastic spatula to this so I don’t damage the silpat.
• Return the crackers to the oven and bake until just turning golden brown (about 20 more minutes)

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