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
4.44 from 108 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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Cindy
Cindy
December 13, 2018 11:51 am

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.

Anna Matson
Anna Matson
November 6, 2018 4:19 pm

Definitely going to try these !

Lesly Vick
Lesly Vick
September 28, 2018 2:05 pm

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.

McTighe Annette
McTighe Annette
July 6, 2018 8:46 pm

5 stars
Hi I’m loving these crackers but am finding them hard to store, as I lose their crispness

Karen Harper
Karen Harper
July 3, 2018 12:14 am

5 stars
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!

Karen Harper
Karen Harper
July 2, 2018 11:10 pm

5 stars
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!

SnapVegan
April 14, 2018 10:40 pm

4 stars
Lining with parchment paper AND spraying with oil ? Duplicitous. – skip the oil – just use the parchment paper.

Joanna
Joanna
March 25, 2018 10:13 pm

5 stars
Can’t get enough of these seeded crackers! Everyone that try’s them! Loves them! Thank you!

Cindy
Cindy
March 2, 2018 9:07 pm

5 stars
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.

Sarah
Sarah
February 12, 2018 11:27 am

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 »