Vegan Endurance Crackers (Gluten-free)

Who couldn’t use a little extra endurance, right? Every morning I wake up with a to-do list a mile long, but at some point during the day, I run out of gas and most of the tasks get shifted to the following day. I’m sure you can relate.

Vegan Endurance Crackers Gluten-free

I was excited to try this recipe from one of my all time favorite bloggers, Angela Liddon of Oh She Glows – not only because it claims to provide long-lasting energy, but also because I could use a healthy snack option (who couldn’t?). It comes as no surprise (cuz Angela rocks) that these crackers taste GREAT.

They actually taste exactly how I imagined they would (a little better, really). Soooo easy to make, and – bonus! – they are not only vegan and gluten-free, but also soy-free, nut-free, sugar-free and oil-free.

If you’re not up on the latest chia seed craze, the gist is that they are high in dietary fiber and omega-3 fatty acids. I like to put a tablespoon of them in my smoothie every morning for an extra energy boost.

Vegan Endurance Crackers Gluten-free

Yields about 22-24 large crackers



  • ½ cup chia seeds
  • ½ cup sunflower seeds
  • ½ cup pepita seeds (or pumpkin seeds)
  • ½ cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated (I just used my garlic press.)
  • 1 tsp grated sweet onion
  • ¼ tsp. kosher salt (I used sea salt.)

Optional: Herbamare, kelp granules, and your choice of additional spices and fresh herbs to taste (I chose to add ¼ tsp. each of Herbamare, cayenne pepper, freeze-dried basil, and cumin – which turned out to be very tasty.)

Vegan Endurance Crackers Gluten-free


Preheat oven to 325° and line a large baking sheet with parchment paper.

In a large bowl, mix the seeds together. In a separate small bowl, mix the water, grated garlic, and grated onion. Whisk well.

Add the water mixture to the seed mixture; stir until thick and combined. Season with salt and optional Herbamare, kelp granules, and spices/fresh herbs.

Vegan Endurance Crackers Gluten-free

Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than ¼” thick. If it becomes too thin in parts, just patch them up. Bake for 30 minutes.

Vegan Endurance Crackers Gluten-free

Vegan Endurance Crackers Gluten-free

Remove from oven, slice into crackers (about 2″ x 2″), then carefully flip each cracker over with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms with be lightly golden in color. Allow to cool completely on the pan.

Vegan Endurance Crackers Gluten-free

Vegan Endurance Crackers Gluten-free

Vegan Endurance Crackers Gluten-free

Add a little hummus and you’ve got yourself a perfect mid-day pick-me-up snack. Which is exactly what I need at about 3:00 every day. I’ll DEFINITELY be making these again! What are your favorite healthy, energy-boosting snacks? Do tell…

Print Friendly, PDF & Email

21 thoughts on “Vegan Endurance Crackers (Gluten-free)”

  1. I *LOVE* these crackers! (And I love Angela too — she’s awesome.) I make these crackers frequently. They are incredibly easy to make, they taste great, you can change up the herbs and spices as you please, and they’re a terrific portable snack. Glad you featured them!

    • I’m going to guess about 1-2 weeks? They didn’t make it past a few days at our house (cuz we ate ’em all!). I did read on Angela’s blog (Oh She Glows) that they will freeze well.

  2. I just made these tonight and LOVE them!! I didn’t have sesame seeds, so I used flax seeds and added a little tahini to the wet mixture. It worked out great. Thanks for the awesome recipe!

  3. I’m new to your blog, and I have a few of your recipes in my to-make list. Question: have you ever had Mary’s Gone Crackers (they have them at grocery stores in the GF section)? I am addicted to them because they’re so darn good, but they’re expensive. This recipe looks similar…was wondering if you knew if they TASTE similar!

    I’ll probably just make them anyway! :)

    • Hi Dawn! Yes, I’ve had those crackers and yes, they are kind of similar. I think Mary’s are a little more intense in flavor, but you can season these any way you like. Let me know how you like them :)

  4. Wonder if these would work in a food dehydrator. I’ve been looking for a cracker. Bought a dehydrator for the recipes I found. Can’t wait to try these.

  5. I have made these a few times, but they always take longer to cook, and always still end up stuck to the parchment paper. Love the flavor though, so am happy to sit for 20 minutes peeling paper off individual crackers. Any advice for me?

    • Hmm… I haven’t had this issue. Are you cutting the crackers and flipping them half-way through the baking process? I wonder if you might be over-cooking them? As I recall, these did firm up a bit at they were cooling. Also, you might try using Silpat ( or re-usable parchment paper ( to solve the sticky paper situation.

  6. I am just making these and they seem to be cooking ok but have actually ‘halved’ the amount of water as they were very liquid. Is it normal tho that it is more like a ‘slurry’ than a dough consistency? (They look great tho…thankyou for the recipe!!)


Leave a Comment