Easy Seed Crackers
Ridiculously easy vegan and gluten-free seed crackers with no rolling, chilling, or cutting needed. Just mix, bake, break, and serve! This is adapted from a recipe in my first cookbook, Occasionally Eggs.
Servings 16 crackers
Ingredients
- 70 grams flax seeds cracked is ideal, or whole
- 70 grams sunflower seeds
- 50 grams chia seeds
- 35 grams sesame seeds
- 1 tablespoon dried herbs e.g. herbes de Provence
- 1 teaspoon sea salt plus more for topping, optional
- 250 ml water
- 2 tablespoons olive oil
- 1 clove garlic finely grated
Instructions
- Add the flax, sunflower, chia, and sesame seeds to a large mixing bowl. Add the herbs and salt. Mix to combine.70 grams flax seeds, 70 grams sunflower seeds, 50 grams chia seeds, 35 grams sesame seeds, 1 tablespoon dried herbs, 1 teaspoon sea salt
- Add the water, olive oil, and grated garlic to the same bowl and immediately mix with a wooden spoon or spatula to incorporate. Set aside to hydrate for a few minutes.250 ml water, 2 tablespoons olive oil, 1 clove garlic
- Preheat the oven to 160°C (320°F) and line a large baking sheet with parchment paper. If you only have smaller baking sheets, use two.
- Once the oven has preheated, spread the cracker mixture into an even, thin layer on the prepared baking sheet(s). It should be as thin as possible.
- Bake for 60 to 70 minutes, until the crackers are lightly golden and feel dry to the touch. Make sure the middle is baked and not soft.
- Cool on the baking sheet for 10 minutes before carefully breaking into crackers and serve.
Notes
All the seeds should be raw.
Storage: keep in a sealed container at room temperature for up to one week. For longer storage, refrigerate to keep the seeds from going rancid. (Seeds are best stored somewhere cool and dry, or in the refrigerator or freezer.)
Freezing: transfer fully cooled crackers to an airtight container and freeze up to three months. Thaw at room temperature. If the crackers have softened after being frozen, crisp them in the oven for a few minutes before serving.