Healthy snacks are a must! And these Sun-Dried Tomato & Basil Crackers are just what you need. They are Paleo, Vegan, gluten free, dairy free and made with a combination of almond flour and sunflower seeds. Better yet, these crackers are unsweetened and only require 5 ingredients.
Have you tried Simple Mills sun-dried tomato & basil almond flour crackers?
They are SO good!
So naturally, I needed to make my own paleo version. Which brings me to these delicious homemade sun-dried tomato & basil crackers.
Not only are they paleo, but these crackers are also gluten free, vegan and made with whole30 approved ingredients.
Here's what you need to know about this savory cracker recipe:
- paleo, vegan and gluten free
- easy to make
- quick to bake
- store well
- great for snacking
- healthy and kid friendly
Really, there's no reason not to love these vegan tomato basil crackers! Pack them in school lunches, eat them on the go or enjoy as a side to a good home-cooked meal.
These gluten free tomato basil crackers require only 5 ingredients. (Plus water...but does water count?) Here's what you need:
- blanched almond flour
- raw sunflower seeds
- sun-dried tomatoes
- dried basil
Optional add-ins include:
- dried rosemary
- dried thyme
- onion powder
These homemade tomato basil crackers are low carb and don't contain any added sugars or sweetener. In addition, they are easy to make and fit both a paleo and vegan diet. They even contain whole30 approved ingredients!
How to Make Sun-Dried Tomato & Basil Crackers
Making crackers is actually pretty easy! And they can be ready to eat in less than 30 minutes since they don't take long to bake. Here's what you need to do:
Make the Dough
First, add all ingredients, except water, to your food processor. Blend, stopping to scrape the sides every so often. When the ingredients are fully mixed, add in the water.
Once the water has been added, mix until the dough starts to clump. You'll know it's done when you can shape the dough into a ball.
Roll & Cut the Dough
Roll the dough into a ball, then flatten it on top of a sheet of parchment paper. Grab another sheet of parchment paper and place it over the top of the dough. Next, take a rolling pin and use it to roll the dough between the two sheets of parchment. You want a nice thin, even layer of dough, about ⅛" thick.
Next, remove the top layer of parchment and cut the dough into cracker shapes. You can use a knife or pizza cutter to do this.
Bake the Crackers
Transfer the crackers (on the parchment) to a large baking sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes. I recommend keeping a close eye on the crackers after 8 minutes. Depending on your oven and how thick you roll the dough, the crackers may take more or less time to cook. When the crackers are done cooking, they should be a golden brown color.
Lastly, remove the crackers from the oven and let them cool to room temperature on the baking sheet. At this time, you may want to separate the crackers to make sure that they cut through.
These tomato basil crackers are best stored in an air-tight container at room temperature for 4-5 days. Or, keep them in the fridge for up to two weeks.
More Paleo Vegan Cracker Recipes
I have a growing collection of cracker recipes on this site. And all of them (so far) happen to be both paleo and vegan friendly! Here are some of my favorites:
Sun-Dried Tomato & Basil Crackers (Paleo, Vegan)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 dozen crackers 1x
Healthy Paleo crackers that are great for snacking, easy to make and don't contain any added sugar or sweetener.
- 1 cup blanched almond flour, lightly packed (100g)
- ½ cup raw sunflower seeds (70g)
- ¼ cup sun-dried tomatoes, lightly packed (25g)
- ½ tsp dried basil
- ½ tsp dried rosemary (optional)
- ½ tsp dried thyme (optional)
- ¼ tsp onion powder (optional)
- ¼ tsp salt
- 1 + ½ Tbsp water
- Preheat oven to 350 degrees F.
- Place all ingredients, except water, in food processor. Blend, stopping to scrape the sides every so often, until well mixed.
- Add in the water and blend until mixture starts to clump.
- Remove dough from food processor and roll into a ball. Flatten, then roll between two sheets of parchment paper until dough is about ⅛" thick.
- Use a knife or pizza cutter to cut the crackers into squares.
- Transfer the crackers (on the bottom layer of parchment) to a baking sheet.
- Bake in the oven at 350 degrees for 10-12 minutes*
- Cool on pan to room temperature.
- Crackers best stored in an air-tight container at room temperature up to one week.
*Be sure to keep a close eye on the crackers, as cooking time will vary depending on cracker thickness.
Keywords: crackers, Paleo, Vegan, snack, sun-dried tomato, basil, kid food
My family & I love these crackers and we hope you do too!