These Seed Crackers are easy healthy crackers made from a bunch of super seeds to bring you healthy omega fatty acids and fiber. They are perfect as a high-protein snack! Packed with 10 grams of proteins and 7 grams of fiber per serving, they are great dipped in avocado or hummus.
These Seed Crackers are a high-protein, high-fiber snack made with a mix of healthy seeds and gluten-free ingredients. They are crunchy, full of flavors, and bring omega-3 fatty acids and plant-based protein to keep you feeling full and energized. Perfect for snacking or pairing with dips like hummus or avocado, they’re a delicious way to support gut health.
The crackers can be customized with all sorts of spices for savory or sweet flavors. They stay fresh for up to a week without refrigeration. Whether enjoyed on their own or with your favorite spreads, these crackers are a great addition to any meal or snack time.
Ingredients and Substitutions
You only need a handful of ingredients to make these crackers. Here’s how to pick them.
- Sunflower & Pumpkin Seeds – These provide crunch and structure. Replace them with seeds of similar size for balance.
- Sesame Seeds – They add a nutty flavor and some crunch.
- Flax Seeds & Chia Seeds – These seeds are crucial for binding and firming up the crackers by forming a gel. They cannot be substituted.
- Oat Flour – I use a bit of flour to add texture and binding. Chickpea, all-purpose, or gluten-free flours work as well. Psyllium husk can be used for a chewier result.
- Bagel Seasoning – For extra flavors. You can also make your own or just add sesame seeds, poppy seeds, or your favorite spices.
How to Make Seed Crackers
These crackers are really easy to whip up in a few minutes. Here’s how in pictures.
Combine the dry ingredients in a large mixing bowl.
Add the water, stir, and cover the bowl for 20 minutes to form a sticky mixture.
Transfer the mixture to two large baking sheets lined with parchment paper. Make sure it’s spread quite thin.
Bake the crackers for 20-25 minutes at 180 °C (350 °F), cut them with a pizza wheel and bake them for another 25 minutes.
Expert Tips
While this recipe is quite easy, I have a few more tips to help you make the very best crackers.
- Stick to Chia and Flax Seeds: These seeds are crucial for the recipe’s structure. Swapping them will result in fragile crackers.
- Balance Seed Sizes: Replacing smaller seeds (e.g., sesame) with larger seeds (e.g., pumpkin) can lead to cracking or uneven texture.
- Roll Evenly: Spread the batter no thicker than 1/8 inch (4mm) for even baking and crispiness.
- Mark Before Baking Fully: Scoring the dough halfway through baking makes it easier to cut without crumbling.
- Cool in the Oven: Allowing the crackers to cool in the oven helps them firm up for the perfect crunch.
Customization Ideas
These crackers are great as they are, but they can also be topped and transformed into many different flavors.
- Spices: Try adding smoked paprika, turmeric, cumin, garlic, or even sweet spices like cinnamon and ginger.
- Sweet Crackers: Replace the garlic powder and cumin with 1 teaspoon cinnamon, ½ teaspoon ginger, and 1-2 tablespoons coconut sugar.
- Flour Variations: Try chickpea flour for a nutty flavor or psyllium husk for a low-carb option.
Storage Instructions
These crackers are super crispy out of the oven, but I have a few more tips for you to keep them for longer. At room Temperature, store crackers in an airtight container for up to 1 week. Include a little packet of moisture absorbent beads, or include some rice at the bottom of the jar in case the weather is a bit humid.
You an also freeze them for longer storage. Freeze them in an airtight container for up to 3 months. Thaw them at room temperature before serving.
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Seed Crackers
Ingredients
- 1 cup Sunflower Seeds
- ½ cup Pumpkin Seeds
- 1 cup Sesame Seeds
- ⅓ cup Flax Seeds - (note 1)
- ¼ cup Chia Seeds - (note 2)
- 3 tablespoons Oat Flour - (note 3)
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder - (note 4)
- ¼ teaspoon Cumin - (note 5)
- 2 cups Water
To sprinkle on to
- 2-3 tablespoons Bagel Seasoning
Instructions
- Preheat the oven to 180 °C (350 °F). Line two large baking sheets with parchment paper. Lightly oil the paper. Set aside.
- In a mixing bowl, add all the ingredients except the water. Stir the seeds, spices, and oats flour with a spoon until evenly combined.
- Pour the water, cover the bowl with a clean towel, and set it aside for 20 minutes.
- After 20 minutes, stir the mixture with a rubber spatula. It should be thick, gooey, and sticky.
- Pour half of the batter onto each of the prepared baking sheets and press it to spread it into a thin layer with a rubber spatula to a maximum 1/8 inch in thickness (4mm). If too thick, it takes longer to bake and won't crisp as much.
- Sprinkle bagel seasoning on top and press gently into the dough to adhere.
- Bake the crackers for 20-25 minutes at 180 °C (350 °F) until the top is dry but the cracker mixture is still moist. Open the oven door wide to release moisture from the oven.
- Remove the baking sheets from the oven and use a knife or pizza cutter to mark the crackers. Watch out, the cracker dough is still soft and fragile at this stage. This step is only about marking, pressing the knife to mark where you will cut the crackers later. As you mark them, push the pieces away from each other a little so, when they return to the oven, their moisture extracts better.
- Bake again for 25-35 minutes, or until golden and hard. Watch them closely as the baking time really depends on how thick you roll the crackers.
- Stop the oven open door halfway and keep the crackers for an hour in the oven on the baking sheet. They firm up as they cool down in the oven.
It’s a great recipe! Precise, well balanced and vey well explained! I’ve baked these biscuits twice this week. My family loves them! Thank you so much for sharing!!
These crackers are delicious! It is a but time consuming but super easy! Love that they are healthy but so so good by themselves or with tuna salad. I am excited to try it with hummus. My 21 month old could not keep her hands off of these! She loved them so much! Will definitely make again!
These are very good!!! I made only half of the recipe as I don’t need that much and it worked. I used black and golden sesame seeds, brown and golden flaxseeds, millet flour. It seemed a little too much water after 20 minutes, so I just discarded some. The rest worked fine! And they’re delicious.
would ground flax work?
No, it has to be flaxseeds