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 read your response to, “What is the carb count?”, however it WOULD be of great benefit to those of us counting carbs to decide whether we want to spend the time/resources on trying the recipe. We understand that different products may produce different nutritional facts, but a baseline would be so helpful. I DO calculate my own before eating, but when deciding whether to try a recipe or not depends on the author’s given nutritional information. They look yummy. Thank you.
Definitely going to try these !
Hi. I am trying to avoid all grains so am interested in the seed cracker recipes. The Vancouver Market has a stand where I purchased a pack of all seed plus honey crackers. They are delicious and I would enjoy more. Sadly, they do not ship these crackers. There is no label or listing of ingredients so I am lost.
Does anyone have a recipe for this seed based cracker that uses honey? I would sincerely appreciate it.
Hi I’m loving these crackers but am finding them hard to store, as I lose their crispness
I made this as a pizza base. Substituted 1/4 cup sunflower and pumpkin seeds each for 1/2 cup sesame seeds. Also lightly blended everything first. Flipped over after 30mins, added toppings and cooked another 20. Yummy!
Used this recipe as a pizza base but substituted 1/4 cup sunflower and pumpkin seeds each for 1/2 cup sesame seeds. I did blend all the seeds together lightly too.Flipped it over after 30 mins; added pizza toppings and cooked for another 20 mins. It was yummy!
Lining with parchment paper AND spraying with oil ? Duplicitous. – skip the oil – just use the parchment paper.
Can’t get enough of these seeded crackers! Everyone that try’s them! Loves them! Thank you!
These crackers a amazingly delicious! Who doesn’t like toasted seeds!!! I make these crackers over and over again. Season with Ms. Dash and add 1/2 cup toasted hemp seeds…so good! My favourite with Philadelphia Whipped Chive cream cheese spread.
Thanks so much for the wonderful recipe! These crackers get me through my carb cravings and are great to have around when I need a quick, healthy snack. I made my first batch with sunflower seeds and slivered almonds. I only had ground flaxmeal so I added a little extra water and they turned out great! Based on the advice of another reviewer, I roll the mix out between two pieces of lightly greased parchment…easy peasy! It hasn’t been difficult to flip them either- I just save the parchment paper used to roll the mix. When it’s time to flip the crackers, I lay the saved parchment on top of the crackers, then use another baking sheet or cooling rack over the parchment to flip over the whole batch at once. Then I gently lift the crackers onto the original hot baking sheet by holding the sides of the new… Read more »