Homemade crackers + 3 toppings

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I never had made crackers myself, I usually eat them ready made from a carton. But now that I know that you can easily make them yourself, I will definitely do this more often. Because they are tasty and also healthy. And I give 3 responsible topping suggestions for it.

What makes these filled crackers even more special is that they are completely plant-based. So no animal product is useful. And as a basis for the topping I use Becel 100% vegetable . It is creamy, tasty and 100% vegetable. These vegan crackers are therefore not only a delicious lunch, but you are also doing a good job. Because did you know, for example, that by choosing plant-based foods more often you also help to reduce greenhouse gas emissions and thus lend a helping hand to the environment.

And this vegan spread is made with sunflower, linseed, and rapeseed oils. These oils naturally contain Omega 3 and 6 that are good for the heart, they contribute to the maintenance of healthy cholesterol levels in the blood. By choosing plants, you take good care of our earth and yourself. Read more about it here in my previous article .

Basic recipe crackers



75 grams of oatmeal
100 grams of spelled flour
3 tablespoons sesame seeds
3 tablespoons pumpkin seeds
3 tablespoons sunflower
4 tablespoons linseed
2 tablespoons olive oil
Pinch of salt
140 ml lukewarm water

Becel 100% vegetable
Spinach, dried fig, orange and balsamic cream
Grilled aubergine and pomegranate seeds
Cucumber, radish and alfalfa

Baking paper Baking
Rolling pin or the like


Preheat the oven to 170 degrees. Mix all dry ingredients together in a bowl. You can leave the seeds whole, but you can also chop them coarsely if you want. Add the oil and then little by little the water and mix to a firm mixture and let it stand for a few minutes until cool. Place a piece of baking paper on the counter or baking tray and place the mixture on it and cover with another piece of baking paper. Roll out into a rectangle about 2 to 3 mm thick. Remove the paper.

Cut into squares or rectangles with a sharp knife. You don’t have to spread them apart because they won’t run in the oven. Bake the crackers in the oven for about 30 minutes until they are dry and slightly crispy. If you want them even more crispy, you can leave them in the oven for a few more minutes. Then let them cool and top them with your favorite topping.

Tip: You can also vary the seeds, as long as the amount remains the same. For example, 6 tablespoons of sesame and no pumpkin seeds.

3 x toppings
Above are 3 tasty ideas for crackers that are 100% plant-based and vegan. And we start with a layer of Becel 100% vegetable , which is nice and smooth and creamy and ensures that the topping stays on top. Also vary with other fruits and vegetables such as tomato, avocado, bell pepper, mango and banana.

This article was produced in collaboration with Becel.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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