Crackers are the perfect snacking vessel.
They can either be junk food filler… or high-protein, high-fiber sustenance.
Instead of snacking on empty calories,
I try to give purpose to my cravings.
Bold and crunchy doesn’t have to mean chemical warfare on your tongue.
And it definitely doesn’t need sugar to be addictive.
This plant-based cracker is your gut’s ally—packed with plant protein and fiber, and not shy on seasoning.
Nutritional yeast steps in for Parmesan.
Mustard and spice bring flavor explosions and a warm, savory aroma.
At the end of the day, it’s just a great cracker recipe you can riff on endlessly.
Bake up a batch and snack all week with hummus or queso.
Or go big and whip up my Smoked Almond Romesco for a rich, peppery dip.
Let me know what spices you’re using.
Cracker porn is everywhere right now.
I’ve seen no shortage of Cheez-It knockoffs and “healthy” seed brittles.
I lean in another direction—beans as the base.
A batter like this gives flexibility:
Swap ground sunflower seeds for almond flour to keep it nut-free
Cumin instead of fennel
Change the herbs, change the heat
It’s forgiving.
I like a cracker with real seasoning.
Nutritional yeast brings that deep, Parmesan-like savoriness.
Mustard adds backbone and just enough bite.
Snacks don’t need to be junk food.
Crackers are the perfect vessel to prove it.
What this means as a food
This cracker:
Keeps you full longer
Supports gut health
Has real protein and fat (not just carbs)
Doesn’t spike blood sugar
Actually tastes like something you want to snack on
Translation:
This is a functional snack that behaves more like a small meal than a cracker.
Farmhouse Cracker
Yield: ~4 quarts
Tools: Stand mixer | Baking Sheets | Parchment Paper | rolling Pin
Dough
1 can white beans (with liquid)
50 g almond flour (or ground sunflower seeds)
130 g oat flour
2 tsp baking powder
100 g rolled oats
10 g chia seeds
10 g flax seeds
Seasoning
2 tsp mustard powder
2 Tbsp Dijon mustard
1 Tbsp black pepper, ground
1 Tbsp fennel seed, ground
2 Tbsp nutritional yeast
2 Tbsp fresh rosemary, finely chopped
2 tsp sea salt
Table Flour Mix
50 g oat flour
50 g natural sesame seeds
Method
Combine all ingredients except the table flour mix in a stand mixer bowl.
Mix on medium-low until the dough comes together into a tacky ball and cleans the sides of the bowl.
Transfer to the work surface and divide into 4 pieces.
Cut parchment to fit your baking pans.
Place dough on parchment, coat lightly with the table flour mix, and roll as thin as possible.
Trim edges and cross-cut into crackers of your desired size. Uneven cuts are fine—they’ll separate as they bake.
Slide parchment onto baking pans.
Dough can be stored in the fridge for up to one week if rolling in batches.
To Bake
Preheat oven to 350°F
Bake for 25 minutes, rotating the pan halfway through
Crackers are done when edges are golden and the center starts to bow
If the center is soft, bake an additional 5 minutes
I noticed when I brought all the ingredients together it seemed unusually wet and stuck to the sides of the bowl. Maybe the amount of liquid in my can of beans was higher? Do you have any recommendations for what to do if the dough is too wet or too dry? I ended up adding additional ~20-30g oat flour and it worked out fine. Spreading out was also much easier after refrigerating the dough for 20 mins. I’m wondering if next time I should reserve the liquid from the beans and add it in based on the texture I’m seeing? Regardless, the crackers came out deliciously crisp and not crumbly!