Seed Crackers Recipe
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5.0
12 reviews
Excellent
Seed Crackers Recipe
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Once you try these superfood-packed homemade crispy seed crackers, you’ll never want to buy crackers from the store again. This easy cracker recipe is vegan, gluten-free, low-carb, nut-free, and keto-friendly. Serve it as a snack, in place of bread (for avocado toast), or as a crunchy topping for salads and soups.
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Ingredients
- ½ cup chia seeds
- ¼ cup sunflower seeds raw and unsalted
- ¼ cup pumpkin seeds raw and unsalted
- ¼ cup sesame seeds both white or black sesame seeds would work
- ¼ cup Ground Flaxseeds (aka flax meal)
- 3 tablespoons hemp seeds optional
- 1 teaspoon kosher salt or sea salt
- 2 tablespoons olive oil
- 1 cup water
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Instructions
- Preheat oven to 325 degrees F. (162 degrees C.). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, combine chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt. Stir to combine.
- Pour in olive oil and water. Mix to combine. Let it sit for 5 minutes or until it is slightly thickened (gel-like consistency.) Do not let it sit for more than 7-8 minutes, or otherwise, your crackers will be thicker.
- Transfer the mixture to the prepared sheet and spread it evenly throughout the sheet pan using an offset spatula or a large spoon. Alternatively, you can place another parchment paper on top and spread it using your hands or a rolling pin.
- Bake for 50-55 minutes or until the edges turn light brown. Remove from the oven and let it cool before serving.
Notes
- This recipe makes a large sheet of crackers, ideal for 8 servings. The nutritional values listed below are per cracker.
- Some versions of this multi-seed crackers recipe use boiling water. I tested it using both boiling and room-temperature water and decided that room-temperature water works just fine.
- : Leftovers can be stored in an airtight container at room temperature for up to ten days.
- : For extra-long storage, you may freeze leftovers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make them more brittle, so you should store them in a flat orientation to avoid breakage.
- Yields: This recipe makes a large sheet of crackers, ideal for 8 servings. The nutritional values listed below are per cracker.
- Source: This recipe has been adapted from my dear friend Alexandra of Occasionally Eggs' wonderful cookbook. I made a few minor changes to her original recipe, but all credit goes to her.
- Water: Some versions of this multi-seed crackers recipe use boiling water. I tested it using both boiling and room-temperature water and decided that room-temperature water works just fine.
- Make it your own: After you make this recipe (as written) a few times, feel free to experiment with different flavors by adding other ingredients like poppy seeds, fennel seeds, garlic powder, onion powder, nutritional yeast, and more.
- Store: Leftovers can be stored in an airtight container at room temperature for up to ten days.
- Freeze: For extra-long storage, you may freeze leftovers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make them more brittle, so you should store them in a flat orientation to avoid breakage.
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.02g
Sodium
296mg
(12%)
Potassium
149mg
(4%)
Fiber
6g
(24%)
Sugar
0.2g
(0%)
Vitamin A
38IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 296mg | 12% |
| Potassium | 149mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 0.2g | 0% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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