These gluten free and vegan super seedy crackers rely on hemp, sunflower seeds, chia, and flax with a base of oat flour - no eggs or wheat flour needed. Ultra crispy, very healthy, and easy to boot.
Course Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 40crackers
Ingredients
½cupraw sunflower seeds*
½cuphemp heartsshelled hemp seeds
¼cupchia seeds
¼cupground flax
1cupoat flour*
1tablespooncoconut sugar
1teaspoonsalt
1cupwater
⅓cupolive oil
Instructions
Preheat the oven to 325F/160C and line two baking sheets with parchment paper. I've found that shitty, single walled baking sheets work a lot better than the fancy double walled ones do for this recipe.
In a large bowl, combine all the dry ingredients. Make a shallow well in the centre and add the water and oil and mix well. It'll be pretty runny, but don't despair.
Pour equal amounts onto your two prepared baking sheets and spread thinly and as evenly as possible. An offset spatula is perfect for this, but if you don't have on, just wet your hands and kind of pat it down until it's about half a centimetre thick. Try not to leave any holes.
Bake for 30 minutes, then remove sprinkle with an additional half teaspoon salt for each pan. Cut into desired shapes with a knife or pizza wheel, and then pop them back into the oven for an additional 25-30 minutes. If you use a non-stick mat instead of parchment paper, bake for an extra ten minutes or so. They should be golden and crispy. Cool completely on a rack before packaging. They keep well for at least a week in a sealed container on the counter.
I did another, less expensive, variation of these crackers with 1/3 cup flax seeds, 1/3 cup sunflower, and 1/3 cup hemp. You could use sesame seeds, or pretty much any smaller seeds, to replace some of what I've suggested. I don't really recommend pepitas because it's harder to get a nice shape when you're cutting the crackers. Otherwise, use what you have on hand.
Notes
1. Using toasted seeds will result in a rather overwhelming flavour.
2. To make oat flour, blend a scant cup of rolled oats in a food processor until a fine flour forms.