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Seed Crackers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: General
  • Diet: Gluten Free, Vegetarian

Description

These Seed Crackers are a delicious, crunchy snack made from a blend of flax, pepitas, sunflower, sesame, and chia seeds, lightly seasoned and baked to golden perfection. Perfect for a healthy, satisfying treat that stores well for up to three weeks.

Ingredients

Units Scale

Seed Crackers Ingredients

  • 1/2 cup flax seeds
  • 1/2 cup pepitas (pumpkin seeds, shelled)
  • 1/2 cup sunflower seeds (shelled)
  • 1 TBS sesame seeds
  • 1/2 TBS chia seeds
  • kosher, Celtic or sea salt (to taste, if your pepitas and sunflower seeds are salted, add less than if not salted.)
  • 1/2 cups plus 1 TBS boiling water
  • 1 TBS avocado or olive oil
  • drizzle of honey (optional but I love a little)

Instructions

  1. Preheat oven: Preheat oven to 350.
  2. Combine seeds and water: Combine all seeds in a bowl and pour in the boiling water.
  3. Mix and rest: Mix well, allow to sit for 5 minutes, mixing a couple more times as it does.
  4. Prepare baking pan: Prepare a baking pan by placing a piece of parchment paper onto it (not wax paper, parchment paper). Brush the parchment paper with just a bit of olive oil (you may want to brush a stroke of it under the paper onto the baking sheet to help keep it in place).
  5. Add oil and additional ingredients: Add in 1 tsp or less of your olive oil/avocado oil and any additional things here (such as salt, flavored salt, minced dried cranberries, etc). NOTE: Choose to add salt IN now or ON after crackers are formed before baking.
  6. Spread seed mixture: Scrape seed mixture onto your prepared pan and using the back of a spoon or a spatula, spread the mixture into a rectangle. If making a single batch, this will not fill up a regular sized pan. If making a double batch it should.
  7. Press mixture firmly: Press down firmly as you spread mixture, packing it into place. Go along edges to pat them in to give it a uniformed shape.
  8. Brush with oil: Brush just a bit of your oil gently overtop mixture.
  9. Sprinkle salt: Sprinkle with flakey salt or kosher salt (as little or as much as you wish).
  10. Drizzle honey: Drizzle with a small amount of honey (optional).
  11. Bake first time: Bake on middle rack for 30 minutes. Look for crackers to become a little golden. Being careful to not burn.
  12. Cut crackers: As soon as you remove tray from oven, pull/slide parchment off tray onto counter or cutting board. Using a sharp chefs knife, quick & firmly, cut into crackers.
  13. Bake second time: Put tray back in the oven and allow it to sit there for another 30 minutes, the residual heat of the oven will ensure crispiness without burning.
  14. Cool crackers: Once you remove the seed crackers, allow them to cool. If you have a cooling rack, carefully lift parchment with cut crackers onto that to finish cooling.
  15. Store: Once completely cool, store in glass jar or sealed container for up to 3 weeks (however they won’t last that long because they are so yummy, lol!).

Notes

  • Use parchment paper, not wax paper.
  • Brush a stroke of oil under the parchment paper to keep it in place.
  • Salt can be added either into the mixture before baking or sprinkled on after forming the crackers but before baking.
  • Drizzling honey is optional but adds a nice touch.
  • After cutting, the crackers are baked again using residual oven heat to ensure crispiness without burning.
  • Store crackers in a glass jar or sealed container for up to three weeks.

Find it online: https://yumrecipesfood.com/seed-crackers-recipe/