Vegan Sourdough Crackers (Fresh Milled, Olive Oil Based)
Today I’m making sourdough crackers, but this time without butter and using Kasandrino’s extra virgin olive oil instead. I’ve really leaned into the health benefits of a Mediterranean-style way of eating, and the flavor of this EVOO keeps pulling me back in.
If you’re looking for a vegan sourdough cracker recipe, you’re in the right place.
While my super soft sandwich bread loaves were rising, I rolled out a batch of crackers, baked them up, and honestly wondered why I don’t do this more often.
Real Life Check
I’ve been slacking a bit on my fresh milled baking lately. I’m in the middle of a full website rewrite, and it’s taking much longer than I planned. Between that and homeschooling my six-year-old, most of my attention has been spoken for.
We’ve been living on:
scraps of a questionable experimental loaf
fresh milled pasta from my free digital download recipe
Not ideal… but very real life.
Why Crackers Today?
Today we needed bread and a “snickety.”
(Snacks are called snicketies in our house. I don’t know how it started, but it’s official now.)
Sometimes I’ll bake cookies or muffins, but I almost always reach for savory first. I’m convinced it’s my body asking for minerals — especially in the form of Celtic sea salt.
Why We Love These Crackers
These crackers are:
Vegan
Fresh milled
Multi-grain
Super simple
No fancy equipment required.
Just measure, mix, roll and bake.
The dough makes about 1½ baking sheets of crackers. You can refrigerate or even freeze the dough if you don’t want to bake them all at once.
Join our Online Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.