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
This sounds like a version of The Life Changing Bread, just made in a shallow tray and without the oats. Looks great!
Hale many carbs are in these crackers? Or a nutrition label.
Hi Jackie… I don’t have the nutritionals on this but there’s online programs like MyFitnessPal.com that you could run it through. Thanks!
I just had a similar recipe today at a potluck (where nothing else was gluten-free) and was very excited to try but mine were very bland. I added garlic powder and smoked paprika, but obviously not enough. I’ll try again and load them up with salt and rosemary.
These look aaaaamazing !
I made them! more than once. They are great! thank you for sharing!
Just wondering the carb count on these delicious crackers?
Hi Lizette — I don’t provide detailed nutritional information, because it’s likely to be wrong (since you may adjust the recipe or create different-sized portions, and because I prefer to focus on eating unprocessed/real food, rather than focus on the numbers. My recommendation is to use an online nutrition calculator and enter all the details in yourself with the exact ingredients and amounts you’re using. This is one option: http://nutritiondata.self.com/
I just made these. I added hamp seeds, sesame seeds, oregano, cayenne pepper, onion powder and thyme. Really good but for some reason the crackers stuck to the paper and it was almost imposible to flip. Not sure why because I did use oil spray on the paper. Do you think next time I should use a nonstick baking pan?
I like to use a silpat instead of paper. That should help. 🙂
I make these crackers from time to time and love them! I eat mostly plant based, and mostly grain free, and use these for everything from ‘cheese’ and crackers to flatbread bases for avocado and hummus.
In my personal experience, I find grinding some of the flax helps with the binding a lot better, and rolling the mixture out between two pieces of cling wrap help me get a consistently even- and thin- cracker. I also score the dough with a pizza cutter and snap them apart when I flip for the final bake!
I agree about grinding the flax seed!
Some recent research in Sweden found grinning flax seed released something undesirable. I can’t remember what, but worth looking up. We could grind the chia??
*grinding!
I wonder if the “undesirable” aspect could be using pre-ground flax seed be the fact of fat content could lend itself to become rancid. This, in turn becomes a carcinogen.
I remember the naturopathic Dr. I studied under, saying that one should always grind them right before using which would eliminate this happening.
Flax seed oils are very fragile and become rancid with heat. Grinding the seeds, even just before using them will release the oils and make them more prone to oxidation when cooked. If not cooking the flax seeds then grinding just before using is definitely important as oxygen in the air will also cause rancidity or oxidation.
Or oven parchment. Which you can reuse many times, I’ve found.
After 30 minutes they still free pliable… Do they crisp up after Cooling in the air or do I need to cook them longer?
Hi Debbie. You cook them 30 minutes, turn them over, cut them and cook them an additional 20-30 minutes. Were they still pliable after baking almost an hour?
I don’t have pumpkin seeds on hand. Should I just leave them out or add extra of the other things to make up for it?
Hi Jenna – I’m guessing the proportions will be a bit off. You could simply increase the sunflower seeds, or maybe try substituting pine nuts or unsalted pistachios?