Ultimate Seed Crackers (Flax Seed Crackers)
User Reviews
4.9
Ultimate Seed Crackers (Flax Seed Crackers)
Description
This recipe starts by coarsely grinding pumpkin seeds, then mixing them with ground flax, sesame, chia seeds, water, and salt to form a gelled dough. Optional herbs and spices like garlic, onion, thyme, and basil can be added to tailor flavor. The dough is divided, rolled thin between parchment papers, and scored before baking.
Baking slowly at a low temperature dehydrates the crackers over 2½ to 3 hours until crisp without browning excessively. After cooling, the crackers break along scored lines into evenly sized pieces, delivering a crunchy texture with nutty and herbal notes from the seeds and seasonings.
They make a nutritious snack or accompaniment to dips and cheeses, offering a crunchy, wholesome alternative to traditional crackers.
Store these crackers in an airtight container at room temperature for up to two weeks to maintain crispness.
Ingredients
- ½ cup pumpkin seeds pepitas
- 1 cup flax seeds ground
- ⅓ cup sesame seeds
- ¼ cup chia seeds
- 1 teaspoon salt
- 1 ¼ cup water
Additional Flavorings
- Herb Add up to 2 tablespoons of your favorites. I added ½ teaspoon ground garlic, ½ teaspoon ground onion, 1 teaspoon dried thyme and 1 teaspoon dried basil
- Spice Add up to 2 tablespoons of your favorites. I added ½ teaspoon ground garlic, ½ teaspoon ground onion, 1 teaspoon dried thyme and 1 teaspoon dried basil
Instructions
- Blend the pumpkin seeds. Preheat your oven to 200°F (100°C). Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
- Mix everything. In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
- Roll it out. Grab two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
- Score. Use a knife to score the mixture into evenly sized pieces.
- Bake. Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2½ to 3 hours or until fully dehydrated, rotating the pans halfway through. Allow crackers to cool completely, then break apart.
Notes
- Store crackers in a sealed container in the pantry for up to two weeks to keep them crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 300mg | 13% |
| Potassium | 246mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 0.4g | 1% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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