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Easy vegan gourmet crackers.

Easy Vegan Gourmet Crackers

  • Author: Betty
  • Prep Time: 30 minutes
  • Chill Time: 3 hours or overnight
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes plus chilling
  • Yield: 40 crackers 1x


Units Scale
  • 1 cup almond, coconut, or oat milk
  • 1 Tbsp lemon juice
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 cup rolled oats
  • 1 tsp dried thyme
  • 1/2 tsp ground turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup raw pepitas


  1. Preheat oven to 350F/180C. Move the rack to the center position. Line a 9x5-inch loaf pan with parchment.
  2. Combine the milk, lemon juice, and brown sugar in a small bowl and set aside.
  3. In a large bowl, tip in the flour, whole wheat flour, soda, oats, thyme, turmeric, cinnamon, nutmeg, salt, and black pepper. Whisk to combine the dry ingredients. Add the cranberries and pepitas, then toss to coat them in the flour mixture.
  4. Add the milk mixture to the dry mixture and stir until combined with no dry patches remaining.
  5. Pour the batter into the prepared pan. Bake for 30-ish minutes or until a toothpick test in the middle comes out clean.
  6. Remove the loaf from the oven and cool in the pan for 10 minutes. Peel off the parchment and continue to cool the loaf on a wire rack. Once completely cool, wrap the loaf in plastic wrap and freeze.
  7. If making the crackers the same day, remove the loaf from the freezer after 2 or 3 hours. The outer edges will be slightly frozen, but the middle may not be.  Freeze the loaf up to 3 months in advance if making the crackers another time,
  8. Preheat the oven to 250F/120C. Move the racks to the two central slots in the oven. Line two rimmed baking sheets with parchment paper.
  9. Slice the loaf very thinly using a serrated knife. You want the slices as thin as possible, around 1/12” thick. Place the slices on the prepared baking sheets side by side.
  10. Bake both sheets for 55 to 60 minutes, switching positions halfway through the bake time. Remove the sheet pans from the oven and allow the crackers to cool in the pans. They will continue to crisp up as they cool. Keep in an airtight bag or container at room temp for up to one month.
  11. If the crackers need re-crisping, place them in a single layer on a baking sheet in the oven at 350F/180C for 5 to 10 minutes or toast in a toaster oven.

Keywords: easy vegan gourmet crackers