Seed Crackers
Seed crackers seem to be all the rage these days. They are crunchy, flavorful, and really easy to make. Since the crackers don't contain anything but seeds, the recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
Servings: 24 crackers
Calories: 56kcal
Ingredients
- 3/4 cup golden flaxseed meal
- 1/2 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/2 cup water
- 1/2 tsp. sea salt
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 300°F/150°C.
- Mix. Add all the seeds and salt into a large bowl and stir everything until well combined. Add the water and stir once again. After about a minute, you'll notice that the mixture begins to thicken.
- Let the mixture rest. The key to making these crackers work is to allow the flaxseeds absorb all the water and gel. A couple of minutes should be enough.
- Spread the mixture. Transfer the mixture onto a parchment paper-lined baking sheet (you might need to use more than one) and spread it into an even, thin layer. A spatula is great for this, but if you don’t have one, just wet your hands and kind of pat it down. Try not to leave any holes. The thickness of the crackers is up to you. Thinner crackers will be more delicate but more prone to breaking. Thicker crackers will be sturdier.
- Score the mixture. Using the tip of a knife, score the mixture into any shapes you like. I went with diamond shapes, but it's up to you. If you're going for a more rustic look, skip the scoring.
- Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake for 30 minutes. Then carefully flip the entire "cracker" over*, peel the parchment paper off the back and bake until the edges are golden brown, about 20 minutes. You can adjust the baking time (+/- 10 minutes) depending on how golden and crispy you prefer your seeds to be. You can also increase the oven temperature to up to 350°F/177°C, but keep an eye on the crackers because they can burn quickly.
- Cool. Transfer the baked "cracker" onto a cooling rack and let cool completely. Then break the cracker along the scored lines.
- Store. Leftover crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer term storage, freeze in an airtight container for up to 3 months.
Notes
*The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 24 | Calories: 56kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 0g