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  • Writer's pictureEgg Free Mama

Smoked Paprika Hearts

These smokey crackers are a huge hit at parties and work great on a vegan cheeseboard.


1 cup 1:1 GF flour blend 

1 tbsp toasted hemp seeds (in the shell)

1/4 cup shelled raw hemp seeds

1/2 tsp smoked paprika 

1/4 cup ground flax

2 tbsp avocado or hempseed oil

1/2 tsp salt plus more for sprinkling

1/4 tsp ground black pepper

4 tbsp filtered water


Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or silpat

Put all ingredients together in a large mixing bowl, reserving one tbsp of water

Get in there with your hands and mix everything together, working it until a  smooth dough is             formed.  If your dough feels dry or too crumbly, start adding the last of the water slowly (like 1/2  a tbs at a time).  You should end up with a smooth dough that doesn't crumble too much and also doesn't stick to your hands.

Place between two sheets of parchment or silpat and roll with a rolling pin until the dough thin (I like a thin and crisp cracker, so I try to get my dough as thin as possible)

Using whatever shape/size cookie cutter you like, press out your crackers and place them on your prepared baking sheet

Spray lightly with cooking oil, and sprinkle with salt

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