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!
Multi-Seed Crackers
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Linda Whittig’s food blog, Bistro One Six, focuses on clean eating recipes, gardening, and living a healthy lifestyle in Idaho. One of Linda’s big achievements this year has been to turn the alley behind her house into an edible vertical garden, which had the unpredicted side-effect of turning the block into a community, and neighbors into friends. Visit her site for more information on the SNOW Block Alley project, along with lots of recipes to making weening off processed foods delicious and easy. You can also find Linda on Facebook, Pinterest, and Instagram.
I made a seed based crackers and the only disappointment was I didn’t add enough garlic powder. I like the texture, color and essence but I should have added more garlic powder for the amount of flour. It was easier then I thought too.
Sounds like an excuse to make them again Tanya! 🙂 Glad you liked the recipe. Have a super day!
Tanya, what flour?
Linda! I want you to know I have stalked your alley project and I think it — and YOU — are brilliant!
Ah… thanks Dorothy. It’s been such a game changer for our community. Neighbors that had lived on the block for years and didn’t even know each other’s names are now hanging out in the alley on a regular basic, enjoying a beer and watching the kids play. We are having a chili cook off and pumpkin carving this coming weekend and then are going to channel all the visiting trick or treaters down the alley on Halloween where we’ll have a fire pit, fire dancing, beverages for the big kids and, of course, candy. It’s been really amazing and I can’t wait to see how the project grows over the years.
For anyone that wonders what the heck I’m talking about, you can find out about the project here: http://bistroonesix.com/category/the-alley-project/.
Thanks again Dorothy!
Can you use ground flax in this recipe instead of the whole flax seed? Thank you!?
I think that would work fine Sheri. The whole flax when they get wet help act as a binder but that’s the main job of the chia too so I would think it would work out just fine with the ground flax, although admittedly I’ve never tried it that way. Thanks for the comment and have a super day.
Thanks because I am a cruncher and love crackers. I gave them up for the most part due to being highly processed but every once in a while I get weak. A week ago I found a recipe for cheese crackers. OMG! They are so good! I can’t believe how simple. I think taste better then the red box too! I will be trying more. THANKS!
Awesome Tanya! Glad you like the crackers. Enjoy and thanks for the comment.
Simple and looks like a fairly easy way to make one’s own crackers. I’m going to give this a try. Thank you!
That’s great to hear Bonnie! Hope you have some fun with the recipe adding spices and herbs to fit your tastes. Cheers!
For those that need to be gluten free and don’t have time to bake. RW Garcia makes really lovely three seed sweet potato crackers. As they are difficult to find, I have been thinking of making my own though. There’s a neat potato/rice flour Indian recipe here (http://www.veganricha.com/2012/11/baked-namak-paare-savory-potato-rice.html) which I am also thinking of trying.
EL – that recipe sounds amazing too. And as an Idaho girl, I like anything with potatoes in it! Thanks for sharing.
Those R.W. Garcia crackers are often found at Costco!
I would love to have crackers! I have Celiac Disease and, of course, eat no wheat, rye, or barley. I also do not eat corn in any form, fresh or corn products. I have chronic migraines and go by a list or trigger foods…so I eat no seeds or nuts. I’m allergic to shellfish, strawberries, and chocolate, also. Sugar in any form is something I also avoid. So I eat few processed foods. And, that means most gluten free products are on my “do not eat” list. Now with all that said, is there any way I can make a cracker that I can eat? Thanks.
Hi Mary –
I did a little searching, and all the gluten-free cracker recipes I was able to find had some kind of seeds or nuts (or nut flour) in them.
Can you eat dairy? If so, I’m wondering if maybe a cheese-based cracker might be an option? Something like these, but using a gluten-free flour instead.
https://eatingrules.com/homemade-cheez-its/
Bob’s Red Mill’s All-Purpose GF Baking Flour might work instead of the whole-wheat flour:
http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
If you do try adapting those, please be sure to report back!
Thanks, Andrew! I do eat/drink some dairy. I cannot have hard cheese, such as, cheddar; they are a no-no on the headache list. I already use a GF all-purpose flour. Will check the suggested link and let you know.
I’ve made cheese cracker with mozzerella and lots of herbs plus a tiny bit of salt.
Worth a try, but the flipping and long bake time are a buzz kill. I have a grain-free cracker recipe with olive oil and an egg, but very similar to this. You roll it out between two sheets of parchment paper, cut with a pizza cutter, then back for a mere 15 minutes — no flipping.
I appreciate the suggestions. Andrew, I went to the link for the cheese crackers….cheddar, which I cannot have. Anne, that sounds good but I can’t have mozzarella due to headaches. Thanks everyone, but I guess I’ll give up on the crackers.
Thanks bunches for the cracker recipe!
You are so welcome Barbara! Thanks for the comment.
We’ve used a recipe from Alton Brown to make seedy crisps and they are lovely. One thing we did to get nice thin crisps was use a pasta roller machine. It needs to be done carefully, slowly, so the seeds don’t rip the sheet but it does work nicely.
That’s a great idea Deb! And I’ll have to look up that recipe from Alton Brown too. Thanks for the comment and have a super day.