Multi Seed Crisps
User Reviews
3.6
Multi Seed Crisps
Description
This recipe combines about three cups total of diverse seeds including pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, flax seeds, and smaller seeds like quinoa, buckwheat groats, amaranth, hemp seed, and chia seeds, along with a few spices such as caraway, fennel, cumin, and mustard seeds. The seeds are mixed with warm water and left to sit for an hour, stirring every 15 minutes to help absorb moisture and create a cohesive mixture.
The mixture is then spread thinly in two baking pans lined with parchment paper or silicone mats and baked at 300°F for about an hour until firm and crisp. Once cooled, the seed sheets are broken into cracker-sized pieces. The final texture is crunchy with a complex blend of seed flavors enhanced by the subtle warming spices.
The recipe encourages using a variety of seed sizes to help the crackers hold together well, as using only large seeds may result in crumbling. These seed crisps can be stored at room temperature in an airtight container and make a wholesome, crunchy snack or accompaniment to cheese and spreads.
Ingredients
About 3 cups total seeds, I used:
- 1/3 cup pumpkin seeds pepitas (inner green part of pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/3 cup poppy seeds
- 1/3 cup flax seeds
- 1/3 cup quinoa or millet
- 1/3 cup buckwheat groats
- 1/3 cup amaranth
- 1/3 cup hemp seed
- 3 Tbsp chia seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp onion salt optional
- 1 1/2 cups water warm
Instructions
- Set oven to 300F
- Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
- Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
- Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
- Store in an airtight container at room temperature.
Notes
- Use a variety of seed sizes to ensure the crisps hold together; relying solely on large seeds like pumpkin and sunflower may cause them to crumble.
- You can adjust the types and proportions of seeds to suit your preferences since many varieties work well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 119mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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