HEALTHY HOMEMADE SEED CRACKERS (Vegan, GF, Oil-Free)
Learn how to make healthy, crispy, and flavorful homemade seed crackers that are easy to prepare. This snack recipe is vegan and gluten-free and is packed with fiber and nutrition.
Equipment
- 1 mixing bowl
- 1 Baking sheet
- 1 spatula (or spoon)
Ingredients
- 1 cup flax seeds (ground ½ cup and leave the other ½ cup whole)
- ½ cup sunflower seeds (hulled)
- ½ cup pumpkin seeds (hulled)
- ¼ cup sesame seeds
- ¼ cup chia seeds
- ¼ cup nutritional yeast
- ½ tsp salt optional or to taste
- 1 tsp herbs or spices you like (optional, such as rosemary, thyme, garlic powder, etc.)
- 1 ½ cup filtered water
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the seeds and seasonings in a large mixing bowl. Add the ground flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, nutritional yeast, and any optional herbs or spices you use. Mix well until everything is evenly combined.
- Add the water to the seeds and mix in the mixing bowl until everything is just covered. Let them sit for about 20 minutes or until the seeds have absorbed the water and bind together.
- Spread the mixture onto the lined baking sheet. Use a spatula or the back of a spoon to spread the mixture as thinly and evenly as possible*. You can also use another piece of parchment paper on top and roll the ball flat with a rolling pin. The thinner the layer, the crispier your crackers will be.
- Bake for 35-45 minutes, or until the crackers are firm and the edges start to become golden. The baking time may vary depending on the thickness of your crackers and how brown/golden you prefer them. Keep an eye on them to avoid burning.
- Score the crackers (optional) at the 15-minute baking mark. You can use a knife or a pizza cutter to score the mixture into squares or rectangles. This makes it easier to break the crackers into uniform shapes after baking. Return the baking sheet to the oven.
- Cool and break. Allow the crackers to cool completely on the baking sheet. If you scored the crackers before baking, you could now easily break them along those lines. If not, break them into pieces.
- Enjoy! These homemade seed crackers are a healthy and delicious snack.
Notes
- * The thinner you spread the mixture, the crispier your crackers will be. You can split the mixture between two baking sheets to achieve a very thin layer.
- Store the crackers in an airtight container at room temperature for up to 2 weeks.
- If you have trouble making or keeping them crispier, try a longer, slower bake at a lower temperature. This will help remove moisture more effectively, making the crackers crispier. Consider reducing the oven temperature slightly and extending the baking time. Additionally, you can use an air fryer at 325°F (165°C) and air fry your crackers for some minutes (flipping them at halftime) after they were baked in the oven or stored in an airtight container.
- Experiment with different flavors by adding your favorite herbs and spices to the dry ingredients.
- For a different texture, toast the sunflower and pumpkin seeds before adding them to the mix.
- You can substitute other seeds for the ones listed in the recipe, such as hemp seeds or poppy seeds; make sure to swap them for the same amount. Keep the ones that help with the binding: flaxseeds and chia seeds.
- Recipe inspired and adapted from https://www.instagram.com/healthygirlkitchen/