Healthy Seeded Crackers
Savor the crunch and flavor of these Nutrient-Packed Seeded Crackers. Made with a diverse mix of seeds and chickpea flour, these crackers are a powerhouse of micronutrients and omega-3s. Perfect for a healthy, vegan-friendly snack!
Servings
Ingredients
- ⅓ cup hemp seeds see notes
- ⅓ cup sesame seeds
- ⅓ cup flaxseeds
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp red chili flakes optional
- ½ tsp sea salt flakes
- ⅔ cup chickpea flour besan
- 2 tbsp olive oil
- 6 tbsp warm water
Instructions
- Preheat the oven to 320 (160C), fan on (see notes for no fan options)
- Mix: In a large mixing bowl, combine the hemp seeds, sesame seeds, flaxseeds, nutritional yeast, dried oregano, garlic powder, red chili flakes, sea salt flakes, and chickpea flour.Add the olive oil and water and mix well until all thoroughly combined. Shape into a ball. Allow to rest for 5 minutes.
- Roll: After the dough has rested, place the mixture onto a piece of baking paper. Cover the dough with a second piece of baking paper. Using a rolling pin or a bottle, gently roll out the dough to be approximately 1/10 inch (0.25 cm) thick.Carefully remove the top layer of baking paper.
- Bake: Place the baking paper with the rolled-out dough onto a baking tray and slide it into the preheated oven. Bake until golden, for 20 to 25 minutes (see notes).Rotate the tray halfway through to ensure even cooking.
- Cool: Once baked, remove the tray from the oven and allow the crackers to cool down completely. This cooling time is essential as it helps the crackers to harden and achieve their characteristic crunch.Break them apart with your hands. You can make them as big or as small as you like. Enjoy!
Video
Notes
Seed choice: This recipe is very versatile, so feel free to use the seeds you have on hand as long as you add 1 cup total of seeds. Mix and match hemp, sesame, flaxseeds, poppy seeds, chia seeds, sunflower or pumpkin seeds. When choosing your seeds, just make sure to use a majority of smaller seeds and only use sunflower and pumpkin seeds sparsely. If you only use larger seeds, it might result in some more crumbly crackers.
Baking time: All ovens are slightly different, I recommend checking on the crackers at 20 minutes to ensure they are not overcooking. We are looking for a light golden color, not a deep brown. With my oven, the sweet spot is usually at around 23 minutes.
Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C), baking on the middle rack, and rotating the tray halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: they may need a little longer to turn golden.
Nutritional Information - Per Serving
Calories 153kcal | Carbohydrates 8g | Protein 6g | Fat 11g | Sodium 128mg | Fiber 4g | Calcium 28mg | Iron 2mg