Why Make This Recipe
Seed crackers are a delicious and healthy snack option that you can easily make at home. They’re packed with nutrients from seeds like pumpkin, sunflower, and sesame. Not only are they gluten-free, but they’re also vegan and perfect for those looking for a crunchy snack without any processed ingredients. Plus, you can customize them with your favorite spices or herbs!
How to Make Seed Crackers
Ingredients:
- 80g (1/2 cup) pumpkin seeds
- 80g (1/2 cup) sunflower seeds
- 80g (1/2 cup) sesame seeds
- 50g (1/2 cup) ground flaxseed
- 2 tbsp nutritional yeast
- 1.5 tsp garlic powder (or granules)
- 1.5 tsp onion powder (or granules)
- 1 tsp dried herbs (I used oregano)
- 1 tsp fine sea salt
- 2 tbsp olive oil (plus extra for brushing)
- 410 ml (1.75 cups) warm water
Directions:
- Add the sesame, pumpkin, sunflower seeds, and ground flaxseed to a medium-sized bowl and stir.
- Add the salt, dried herbs, onion powder, garlic powder, and nutritional yeast. Stir again until mixed well.
- Pour in the olive oil and warm water, then stir until everything is combined. Cover the mixture and let it sit for 5-10 minutes. It will thicken and gel up.
- Preheat the oven to 170°C (340°F) and line a large baking tray with parchment paper.
- Spread your seed mixture on the tray. Use the back of a spoon to press it down evenly and thinly. If you want, place another piece of parchment paper on top and roll it with a rolling pin, then gently remove the top paper.
- Brush the top with a little olive oil and bake in the oven for 50-55 minutes, or until the crackers are golden brown and crispy. Watch them closely to prevent burning.
- Once baked, remove from the oven and let them cool completely before breaking them into pieces. Store in an airtight container for up to 3 weeks. Enjoy!
How to Serve Seed Crackers
You can serve seed crackers as a snack on their own, or you can pair them with dips like hummus, guacamole, or salsa. They’re also great for topping with cheese or spreading nut butter for an extra tasty treat.
How to Store Seed Crackers
Keep your seed crackers in an airtight container at room temperature. They will stay fresh for up to three weeks. If you want to keep them longer, you can store them in the fridge for a few extra days.
Tips to Make Seed Crackers
- Make sure all the seeds are evenly spread out before baking to ensure they cook well.
- Experiment with different herbs or spices to create unique flavors.
- If you prefer thinner crackers, roll the mixture out more before baking.
Variation
You can add other seeds, like chia or hemp seeds, to the mix. You can also include spices like paprika or chili powder for a spicy kick.
FAQs
1. Can I use other types of seeds?
Yes! Feel free to mix in seeds like chia, hemp, or even chopped nuts for different flavors and textures.
2. Are these crackers gluten-free?
Yes, these seed crackers are naturally gluten-free, making them perfect for gluten-sensitive diets.
3. Can I store these crackers in the fridge?
While it’s best to keep them at room temperature in an airtight container, you can store them in the fridge for a few extra days for freshness.
Seed Crackers
Ingredients
Seed Mixture
- 80 g pumpkin seeds
- 80 g sunflower seeds
- 80 g sesame seeds
- 50 g ground flaxseed
- 2 tbsp nutritional yeast
- 1.5 tsp garlic powder (or granules)
- 1.5 tsp onion powder (or granules)
- 1 tsp dried herbs (I used oregano)
- 1 tsp fine sea salt
- 2 tbsp olive oil (plus extra for brushing)
- 410 ml warm water
Instructions
Preparation
- Add the sesame, pumpkin, sunflower seeds, and ground flaxseed to a medium-sized bowl and stir.
- Add the salt, dried herbs, onion powder, garlic powder, and nutritional yeast. Stir again until mixed well.
- Pour in the olive oil and warm water, then stir until everything is combined. Cover the mixture and let it sit for 5-10 minutes. It will thicken and gel up.
Baking
- Preheat the oven to 170°C (340°F) and line a large baking tray with parchment paper.
- Spread your seed mixture on the tray. Use the back of a spoon to press it down evenly and thinly.
- If you want, place another piece of parchment paper on top and roll it with a rolling pin, then gently remove the top paper.
- Brush the top with a little olive oil and bake in the oven for 50-55 minutes, or until the crackers are golden brown and crispy. Watch them closely to prevent burning.
- Once baked, remove from the oven and let them cool completely before breaking them into pieces.
- Store in an airtight container for up to 3 weeks. Enjoy!
