Healthy Homemade Seed Crackers
These healthy homemade seed crackers are a great way to replace store-bought crackers with something simple, nutritious, and delicious. They’re made with mixed seeds, chickpea flour, herbs, and extra virgin olive oil, with no added salt required. Vegan and gluten free.
Equipment
- Large mixing bowl
- Baking/parchment paper
- Baking Tray
Ingredients
- 1 cup seeds mixture
- 2 tbsp nutritional yeast
- 1 tsp dried rosemary or your choice of herb
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp cracked black pepper
- 1 cup chickpea flour
- 1 tbsp extra virgin olive oil
- 1 cup warm water room temp is fine
- salt to taste (I don't add any)
Instructions
- Add all your dry ingredients to a large mixing bowl and stir.
- Add the olive oil and water and mix well with a spoon until it’s all combined into a semi-wet mixture.
- Let it rest for 10 minutes. You can now preheat your oven to 160°C (320°F) while it’s resting.
- After 10 minutes, spoon or pour your mixture onto parchment (baking) paper on a baking tray and flatten it with the back of a spoon until it’s evenly spread and as thin as you can get it without any holes or gaps between the mixture (about 3 mm/0.1 in).
- Bake in the oven for 40 minutes (at least). They’re ready when they’re dry, crisp, and lightly browned around the edges. You can bake them for longer if you want extra crispy, just keep an eye on them every 5 minutes or so, because they’ll crisp up quickly and you don’t want to burn the seeds.
- Remove the tray from the oven and allow your crackers to cool.
- Break them apart with your hands or use a knife if you want to cut them into neater squares.
- You can now eat them or store them in an airtight container in the fridge for up to one week or in the freezer for up to 3 months (see notes below).
Video
Notes
- Seeds: Use a variety (I recommend at least one from each category) - chia and flax absorb water and help bind the mixture, sunflower and hemp seeds provide texture, while sesame and poppy seeds add flavor. Today, I used about a quarter each of chia, flax, sunflower, and sesame.
- Turmeric: To get the full health benefits of the curcumin in turmeric, add black pepper, which helps your body absorb it. If you don’t like turmeric, add another spice (see options below).
- Rosemary: You can omit this and use oregano, thyme, or dill instead.
- Salt: I don’t add salt to these as I find the garlic powder and herbs makes them tasty enough, but you can add it to taste. Plus, I usually add toppings or use these with dip, so there’s already salt in the other ingredients.
- Oil: Olive oil is super healthy, but don’t be tempted to add more. I played around with this at the beginning but it makes the dough heavy, more crumbly, and hard to crisp up.
- Freeze: These freeze very well. Pop them in an airtight container and keep them in the freezer for up to 3 months. They crisp up even more after being frozen!