Millet Crackers (Oil-Free, V, GF)

5 from 1 vote

Millet Crackers (Oil-Free, V, GF)

Looking for a tasty and nutritious snack? Try this easy recipe for homemade millet crackers that are gluten-free, oil-free and vegan. The crackers are crisp, tender, & made with 2 ingredients--perfect for snacking!

Prep Time10

Cook Time12

Total Time22

Course: Crackers

Cuisine: American

Keyword: easy no-roll crackers, easy no-roll vegan crackers, healthy easy gluten-free crackers, millet, millet crackers, millet flour, no-roll, oil-free crackers, oil-free snacks, wfpb crackers, wfpb snacks

Servings: crackers (1.5-inch diameter)

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

6 tablespoons millet flour
3 tablespoons cashew butter (or any smooth nut butter or seed butter, see notes)
2 tablespoons water
Optional: 1/8 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
In a small bowl, stir together the millet flour, cashew butter, water and optional salt until completely blended into a dough.
Using a measuring spoon, portion level 1/2 teaspoons of dough (you should have 32 blobs). Place onto the prepared baking sheet, 2 (5 cm) inches apart, rounded sides up (or, roll the dough portions into balls).
Place a small piece of wax paper, plastic wrap or parchment paper on top of a dough blob (prevents dough from sticking, so do not skip this). Flatten the dough using a flat-bottomed measuring cup until the dough blob is roughly 1 and 1/2 inches (3.75 cm) in diameter.
Remove the piece of paper/plastic and continue until all of the dough pieces are flattened.
Bake in the preheated oven for 9 to 12 minutes until light golden brown (start checking at 9 minutes)
Leave the crackers on the baking sheet for 1 minute before transferring to a cooling rack to cool completely.

Notes

Storage: Store the crackers in an airtight container at cool room temperature for 1 week, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Use Your Prefered Nut Butter or Seed Butter: You can use an equal amount of just about any other smooth nut butter or seed butter in place of the cashew butter. For example, almond butter, peanut butter, sunflower seed butter, or pumpkin seed butter. Tahini Note: I made these with tahini and found that the slight bitterness of tahini + the slight bitterness of millet = a slightly bitter cracker. Not in a bad way (I like bitter foods!), but I wanted you to know ahead of time. You can easily overcome this with added herbs or spices.

Vary with Herbs & Spices: Add your favorite herbs or spices directly to the dough (about 1/2 to 1 teaspoon for most herbs and spices, for this quantity of dough).

Nutrition