🥨 Snacks

Vegan Sesame Crackers

Thin, crunchy, and packed with rich nutty flavour from both white and black sesame seeds. These crackers strike the perfect balance of subtle sweetness and savoury saltiness, with a satisfying crisp snap in every bite. This 100% vegan version uses no eggs, dairy, honey, or animal products — simple, wholesome ingredients that make a great snack, tea‑time treat, or healthy energy boost.

Shared by katty

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Time

50 min

Serves

Difficulty

easy

🛒 Ingredients

100 g white sesame seeds.. 30 g black sesame seeds
3 tbsp plain all‑purpose flour (or rice flour for gluten‑free)
2 tbsp neutral oil or melted coconut oil
3–4 tbsp maple syrup, coconut nectar, or agave syrup.. ½ tsp fine sea salt
½ tsp pure vanilla extract (optional).. 1–2 tbsp warm water (only if needed to bind)

👩‍🍳 Instructions

1
Mix dry ingredients: In a large bowl, combine white sesame seeds, black sesame seeds, flour, and salt. Stir until evenly blended.
2
Combine wet ingredients: Add maple syrup, oil, and vanilla. Mix thoroughly until every seed is coated and the mixture clumps together when pressed. Add a teaspoon of warm water at a time only if the mix feels too dry to hold shape.
3
Roll thin: Line a baking tray with parchment paper. Tip the mixture onto the paper, place a second sheet of parchment on top, and roll out as thinly as possible — about 2–3 mm thickness gives the best crispness.
4
Score: Peel off the top sheet of paper. Use a sharp knife to lightly score into squares or rectangles — do not separate them yet.
5
Bake: Preheat oven to 170 °C (340 °F). Bake for 15–20 minutes until deep golden and dry to the touch; rotate the tray halfway through for even browning.
6
Crisp up: Remove from the oven and leave completely undisturbed on the tray for 20 minutes — they will harden and crisp fully as they cool. Once cold, snap along the scored lines.
7
Store: Keep in an airtight container at room temperature for up to 1 week.