Vegan Everything Crackers

Usually you would use an egg wash to keep the seeds sticking to the crackers, but we are of course not using any eggs (because gross!). We’re using a quick mix of water and maple syrup to brush the crackers with before baking, then we’re sprinkling the seeds on top and using a rolling pin to push them a bit further into the dough. That way all the seeds stay on the crackers. Success!

Ingredients
Basic Crackers Dough

• 1 1/4 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon olive oil
• 1/2 cup water

Everything Toppings

• 1 tablespoon water
• 1/4 teaspoon maple syrup
• 2 teaspoons black sesame seeds
• 2 teaspoons white sesame seeds
• 2 teaspoons poppyseeds
• 2 teaspoons flax seeds
• 1 teaspoon cumin seeds
• 1 teaspoon pretzel salt

Instructions

1. Preheat the oven to 400°F/200°C.
2. In a mixing bowl combine flour and baking powder. Then add in the olive oil and water. Mix with a large wooden spoon until it comes together and knead with your hand until it's a smooth dough. Add more flour if the dough is too sticky. Add more water if it's too crumbly.
3. On a floured baking sheet roll out the dough until as thin as possible and evenly. Use more flour if you need to.
4. Mix 1 tablespoon of water with the of maple syrup and brush the top of the crackers with it.
5. Combine all the seeds and the pretzel salt for the Everything Topping in a bowl and sprinkle it on the cracker dough. Use the rolling pin to press the seeds into the dough a bit.
6. Cut it with a pizza cutter length- and widthwise into individual crackers.
7. Bake them in the oven for about 15 minutes until they get crispy. Let them cool off a bit before digging in. They're delicious with homemade hummus.

Recipe Notes
To store them: Let them cool off completely, then put them in an air-tight jar. This way they should stay crispy and delicious! 

pint it

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