The I-Can’t-Give-Up-Crackers Crackers Recipe
Oct 12, 2015, Updated Jun 28, 2020
So, I looked at the October Unprocessed challenge, and I’m thinking, no problem – I’ve got this one in the bag. I make almost all my food from scratch. Shop the perimeter of the store. Have a garden that I preserve and freeze from. I write a blog focused on clean eating, for crying out loud! But before I throw my shoulder out patting myself on the back, I have a dirty little secret.
I love crackers.
Now, not to say that all crackers are über-processed, but I’m thinking the majority of them wouldn’t pass the Kitchen Test. So if I was really going to embrace this month free of processed foods, I knew I was going to need crackers and I knew I was going to need to make them myself.
The results of this quest are these Multi-Seed Crackers – chocked full of whole foods thanks to October Unprocessed sponsor, Bob’s Red Mill. So simple to make and totally customizable, plus vegan and gluten-free to boot. They’re super on their own but it’s really a party when paired with dips like No Bean Spiced Carrot Hummus or Edamame Miso Dip.
These crackers are so delicious and so addicting, you just may never need to buy crackers again!
- 1 cup water
- 1/2 cup Flax seeds, whole, raw
- 1/2 cup Chia seeds, whole
- 1/2 cup Sunflower seeds, raw
- 1/2 cup Pumpkin seeds, raw
- 1/2 teaspoon Maldon sea salt
- Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme
- Preheat the oven to 350°F.
- In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
- Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
- Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.
- Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
- Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
- Stored in an air-tight container they will stay fresh for a week.