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Laura’s Sunshine Crackers

  • Yield: about 60 1-inch crackers 1x


In her book, The First Mess Cookbook, Laura said these crackers were a nod to a childhood favorite, Goldfish, from her pre-vegan days. Her original recipe is gluten free, uses garlic powder, and is made without maple syrup. I used what I had on hand, which meant gluten flours and fresh garlic. I added a bit of maple syrup so I could disguise the cayenne pepper from the mild palates over here. Don’t skip the cayenne if you can help it! See Laura’s unadulterated recipe here.


  • Dry
  • 1 c. unbleached all-purpose flour
  • 1 c. whole wheat pastry flour (or oat flour)
  • 1 large clove of garlic, minced
  • 2 tsp. nutritional yeast
  • 1 tsp. kosher salt
  • 1 tsp. ground turmeric
  • a couple dashes of cayenne pepper
  • Wet
  • 6 tbsp. neutral oil
  • 6 tbsp. water
  • 2 tsp. maple syrup (optional)
  • Seeds
  • 1/4 c. mixed raw seeds (like hemp, chia, and sesame)


  1. Preheat oven to 350°F. Line a baking sheet with a Silpat or parchment paper. Set aside.
  2. In a stand mixer fitted with a paddle attachment, add dry ingredients and mix to combine.
  3. Add in wet ingredients and mix on medium low speed until evenly combined. Dough will be on the dry side but is ready once the dough holds together. Add water a teaspoon at a time until it comes together. Mix in seeds to combine.
  4. Place a large sheet of parchment paper on the counter. Add dough to parchment paper and form until it comes together. Roll out to 1/8″ thickness. Using a pastry wheel, pizza wheel, or a knife, cut dough into 1-inch squares. Optional: poke the center of each cracker with a small round object, like a lollipop stick (or something similar).
  5. Bake for 20 minutes or until just starting to golden at the edges. Remove from oven. Once cooled, serve as is or with hummus. Can be stored in an airtight container for up to 5 days.
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