The purpose to snacking is to even out the blood sugar and be delighted in doing so.

A good snack plate can be as simple as salted tomatoes on a cutting board. But there’s something sublime about a gathering of different textures and flavors–crispy things alongside pickled things alongside the creamy things.

These crips are little limos for spreads and dips. They’re confident naked too.

(see notes for substitutions):

Grab two bowls, one for dry, one for wet.

In your dry bowl:

1 cup gluten free flour

2 tablespoons brown sugar

1 teaspoon baking soda

1 tsp caraway seed or 1 tsp fresh rosemary

1/2 tsp sea salt

3/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup chia seeds

1/4 cup chopped walnuts (we’ve been known to use pecans)


In your wet bowl:

1 cup coconut yogurt

1 tablespoon agave

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon


Read this part and then set up your station as the process is going to have to go pretty quick after you mix wet with dry.

Heat the oven to 350F and oil a Pâté en Croûte mold  (Did you just sigh because you don’t have a Pâté en Croûte mold? See the notes.)

Whisk your dry and wet bowl ingredients respectively.

Pour wet onto dry. With a spatula, fold ingredients together with broad and even strokes. Budget your strokes to 12 total. The baking soda will gas out with too much mixing.

Pour batter into pâté mold.

Set timer for 20 minutes and bake immediately. If you let the dough sit, it won’t rise as well.

Test for zucchini bread-like sponginess.

Cool in the pan for 20 minutes and then remove the loaf.

Let the loaf cool completely, cut in half, wrap in plastic wrap and freeze.

When the bread is frozen solid, heat the oven to 300° F.

Slice the loaf and lay the slices out onto a parchment-lined sheet pan. Thicker slices are fantastic for large parties and spreads. Thin slices are brittle and delightful.

Toast slices for 15 minutes and then flip to toast slices on the other side for another 10.

The finished cracker should be crisp through and through.

Replace the caraway with fennel, berbere or cumin.

Substitute coconut yogurt with coconut milk and add a tsp of acid (vinegar, lemon juice, lemon crystal).

By cutting the loaf in half before putting it into the freezer, you will shorten the freezing time.

You don’t have to bake all of the crackers off at once. Only slice what you want to serve that day.

If you aren’t vegan or don’t have coconut yogurt, use butter milk or some other yogurt.

The pan thing:

We are professional cooks, so it’s kind of not fair to expect that you have a Pâté mold. But if you do, the recipe is based on that size. If you have a loaf pan, that will do, but you will need to reduce your cook time by a third.

If you have a 6 1/2″ x 8 1/2″ Pyrex pan, that’s another alternative. Again, watch your cook time.