Cradoc’s Beetroot and Garlic Crackers
Most of us like a crunchy cracker with some vegan butter or artisan vegan cheese. But such a small snack can do untold harm to endangered species, if (like most brands) the crackers are made with palm oil.
Avoid crackers (especially with seeds) for young children and those at risk of choking (if used, also avoid spreading blue cheese (dairy or not) if pregnant/nursing or for weak immune systems). Read more on food safety for people and pets.
Don’t feed leftover crackers (or any crusty bread) to garden birds or wildlife due to choking hazards (most also contain salt and fat that smears on feathers, affecting weatherproofing & insulation).
For shop-bought crackers, recycle packaging at supermarket bag bins, if your kerbside does not recycle.
Break Free from Palm Oil (to save orangutans)
There is a lot of nonsense talked about palm oil. Greenpeace says the term’ sustainable palm oil’ is as useful as a chocolate teapot. It’s just a self-policed term used by industry, to greenwash the public. The only term to trust would be ‘certified organic’. But there is not enough land on earth to provide this, with the amount of palm oil used by food brands.
Some plantations carrying the ‘Round Table on Responsible Palm Oil’ logo’ have been found to have burned forests to the ground, with orangutans and their babies inside them (some orangutan mothers have even been shot and burned, while trying to protect their babies).
Reduce Saturated Fats for Heart Health
Palm oil is a saturated fat that can raise LDL ‘bad’ cholesterol, and clog your arteries.
Plantations also rely on plantations that rely on pesticides and herbicides, once they’ve chopped down the old growth forests that were home to native species. These pesticide are not just harmful to humans and creatures, but drift into waterways and leave residues.
Lower Your Carbon Footprint
Cradoc’s Spinach and Celery Seed Crackers
The companies that defend palm oil, say it’s needed in food products. It’s not. They could use more local oils like rapeseed (which supports local farmers). Or even better, encourage people to make their own food, which requires no palm oil (only found in processed foods).
We are always being told about ‘local food miles’. Well, palm oil is not local at all. It’s grown in Indonesia, and then shipped (by air) thousands of miles, creating a huge carbon footprint. For an ingredient only used, because it gives more profits to big food brands.
Enjoy Better Taste and Quality
When you go for artisan brands without palm oil, you’re usually supporting brands that put taste and quality on a par with profit. So these nut butters have more bang for their buck!
Cradoc’s Vegan Crackers (from Wales)
Cradoc’s Savoury Crackers (Wales) are made in the Brecon Brecons, using flours from a local co-operatives and spices from a community store. Owned by a local baker-lady (and chief Cracker Muncher!), the vegan range includes:
- Salted Sourdough (made with Pembrokeshire rapeseed oil)
- Sea Salted
- Simple Oats
- Pear and Earl Grey (with bergamot oil)
- Chilli Ginger Garlic (every dad’s favourite!)
- Wholemeal Wheat, Flax & Chia Seed (for omega 3s)
- Mexican Chilli Bean
- Chilli Ginger Garlic (every dad’s favourite!)
Other Good Brands of Palm-Oil Crackers
Amisa Crispbreads are widely found in health stores, and are all free from palm oil. There are many different flavours, work your way through them all!
The Beginnings is a Latvian brand of crackers, which you can find in health stores. Flavours include sea salt, tomato, pumpkin or herb.
Deliciously Ella Cracker Thins feature cracked black pepper, olive oil and mixed seeds. These are nice on their own, or with dips. Also made with Sweet Potato (with rosemary, paprika and mixed herbs).
Breakin’ Bread (London) offers crackers from a Swedish woman, who was unimpressed with Ryvita! This crispbread is slow-roasted and packed with high-protein seeds, made with buckwheat flour, olive oil and herbs. Also in a version with pumpkin, sunflower & chia seeds.
Peter’s Yard Rosemary Sea Salt Sourdough Crackers (found in good farm shops, delis and supermarkets) are made with a 45-year-old sourdough starter, fermented for 16 hours. Crafted in small batches and inspired by a Swedish recipe, they are made with cold-pressed rapeseed oil from Suffolk.
Recipes to Make Your Own Vegan Crackers
These Easy Crackers (Vegan on Board) are made with olive oil. Quick to make, the authors say the only problem is that they disappear even faster, so you’ll soon have to make another batch!
Easy Vegan Crispy Crackers (It Doesn’t Taste Like Chicken) are very versatile. You can leave them as they are, or flavour with fresh or dried herbs. They’ll keep in an airtight container, for a good few days (if they last that long!)
