Two easy crackers: One savory, one sweet, both gluten/oil/dairy-free!

I have been trying to quit the habit of late-night snacking. I never had this habit until the baby. I never even stayed up late, since I am an early riser. The problem is, our little one is an early riser, too, which means that late nights are my only time I can be on my own, watch a show, read a little, enjoy my solitude. Anyway, so I decided that, if I’m snacking in the middle of the night, I should at least make my own snacks. My husband keeps buying my favourite crisps (chips, American friends) and crackers to which I simply cannot say no. These last few weeks, I have been baking my own crunchy snacks. MUCH healthier, and as delicious, if not more!

Here I am with two different crackers for you, one savory, one sweet, both oil-free, gluten-free and vegan.

Chickpea crackers with herbs and seeds

1 cup chickpea garbanzo bean flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
4 tablespoons water
2 tablespoons mashed avocado
Minced herbs (like rosemary, thyme, or parsley) to taste
Flax or sesame seeds to taste

Preheat oven to 350°F. In a large mixing bowl mix, the dry ingredients first (flour, baking powder, salt) then add the wet ingredients. Knead until the dough comes together and you can form it into a ball. On a parchment paper or another smooth surface, roll out the dough until about 1/8 inch thick. Using a pizza cutter or knife, slice it into squares. Oil spray a baking container (I used my Pyrex) and carefully transfer the squares to your baking pan. Bake for around 22-23 minutes, or until they are crispy. Let cool before you transfer them to a container. You can enjoy them on their own, with vegan cheese, or hummus!

Oat-chocolate grahams with a twist

You might know from Instagram that I have fallen in love with the new chocolate protein mix from Yoursuper. It’s probably THE cleanest chocolate protein mix ever, and it comes with additional benefits of cordyseps and lion’s mane. I have made edible cookie dough, no-bake brownies, overnight oats- shared some of these recipes on my Instagram account.

In line with this new obsession, the “twist” in these graham cookies is this chocolate protein mix. To be perfectly honest, I was not expecting these to turn out so delicious- especially with a glass of milk (plant-based, of course!) I couldn’t stop eating these!

For these grahams, you will need:

1 1/2 cup gluten-free oat flour
1/3 cup coconut sugar
1 1/2 tsp cinnamon sugar
1/2 tsp baking soda
1/4 cup pumpkin puree (you should be able to use applesauce, instead of pumpkin puree, but do keep in mind that the taste will slightly change).
2 tbsp maple syrup
1 1/2 teaspoons vanilla extract
1/3 cup Yoursuper Chocolate Protein mix
3-4 teaspoons water (you might want to adjust this yourself. If the dough ends up too dry to roll, add a little more water).

Preheat oven to 350° F.

Place the pumpkin puree, maple syrup, and vanilla in a bowl and mix for 30 seconds or so. Pour the other ingredients over and mix until the mixture holds together. Knead a little more, and add a little more water if the dough is too dry. You might need to add a tablespoon, but I don’t think you would need more than that. If you accidentally add too much water, let the dough stay in the fridge for 5-10 minutes. If it’s still too wet, you can always add more flour or protein powder.

Using a rolling pin, press the dough enough to get an even thickness. Now you can cut them in rectangles. Using a fork, poke tiny holes on these rectangles – this step is mostly for aesthetics. Oil spray your pan (unless you’re using a baking sheet), and transfer the rectangular pieces to the pan. Bake the crackers for around 10-12 minutes, or they reach the desired crunch! Or, you can do the toothpick test: Stick a toothpick into the center of a cracker. If there is batter on the toothpick, it needs more time in the oven.

When they are done, remove the crackers from the oven and wait for them to cool to room temperature before transferring to a container. You can store the crackers in an airtight container for 2-3 days. You can serve them as is, with marshmallows, or top them with peanut butter and sugar!