The I-Can’t-Give-Up-Crackers Crackers Recipe

Multi Seed Vegan Crackers

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!

How to Make Multi-Seed Crackers

Homemade Multi-Seed Crackers
4.45 from 124 votes
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Multi-Seed Crackers

Simple to make and totally customizable, these multi-seed crackers are so delicious and so addicting, you just may never need to buy crackers again!

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 20 large crackers
Calories 71 kcal
Author Linda Whittig

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

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
  3. Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
  4. 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.
  5. Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
  6. Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
  7. Stored in an air-tight container they will stay fresh for a week.

Recipe Notes

Recipe inspired by Gluten Free Girl.

 

About the Author

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.

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70 Comments
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Cassandra Vyravipillai
January 27, 2018 1:38 am

This sounds like a version of The Life Changing Bread, just made in a shallow tray and without the oats. Looks great!

Jackie
Jackie
January 4, 2018 7:23 am

Hale many carbs are in these crackers? Or a nutrition label.

Margaret
Margaret
December 16, 2017 3:15 pm

3 stars
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.

Dee
Dee
November 28, 2017 12:04 am

5 stars
These look aaaaamazing !

Josie
Josie
October 2, 2017 12:41 pm

5 stars
I made them! more than once. They are great! thank you for sharing!

Lizette
Lizette
July 8, 2017 12:29 pm

5 stars
Just wondering the carb count on these delicious crackers?

Andrew
Admin
July 27, 2017 7:59 am
Reply to  Lizette

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/

Stoy
October 18, 2016 11:07 am

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?

Jamie Dillon
Jamie Dillon
January 14, 2017 1:29 pm
Reply to  Stoy

I like to use a silpat instead of paper. That should help. 🙂

Kristin
Kristin
September 20, 2016 10:02 am

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!

Joanna
Joanna
March 25, 2018 10:15 pm
Reply to  Kristin

5 stars
I agree about grinding the flax seed!

Penny
Penny
February 28, 2019 9:59 am
Reply to  Joanna

4 stars
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??

Penny
Penny
February 28, 2019 10:00 am
Reply to  Penny

5 stars
*grinding!

Tina
Tina
July 23, 2019 8:16 pm
Reply to  Penny

4 stars
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.

Linda
Linda
February 19, 2020 12:40 pm
Reply to  Tina

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.

Penny
Penny
February 28, 2019 10:02 am
Reply to  Kristin

5 stars
Or oven parchment. Which you can reuse many times, I’ve found.

Debbie Barnett
Debbie Barnett
August 24, 2016 12:21 pm

After 30 minutes they still free pliable… Do they crisp up after Cooling in the air or do I need to cook them longer?

Jenna
Jenna
February 27, 2016 9:17 pm

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?

Andrew
Admin
February 29, 2016 9:29 am
Reply to  Jenna

5 stars
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?