The I-Can’t-Give-Up-Crackers Crackers Recipe
Last Updated June 28, 2020 · First Published October 12, 2015
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.
These are the best seeded crackers I have made, and really easy! Thanks for the recipe!
I’m absolutely in love with these crackers!!!! I made some last week. So easy. So healthy. They’re great with anything, loved them with softened brie, great for dipping and I’ve also broken them into pieces to sprinkle on salads like croutons. I’m going to have fun experimenting with different seasonings.
Question: have you ever added in nuts or dried fruit to this recipe?
I have not made these yet. Will roasted flax seeds work? I cannot find raw flax seed
That should work just fine!!
Some of the seeds I had on hand were preroasted and delicious. I had toasted sesame seeds on hand so I threw them in too.
Flax seeds are wild, I didn’t think they would hold together, but they did! I liked customizing a bit. I added sesame seeds, adobo seasoning, and cayenne. Fire.
These are FANTASTIC!!!!! At this point I am making them every other day or so. It helps warm the house in the morning and provides healthy snack food for myself and to share with my friends during this awful pandemic. I have shifted the recipe a bit. I’ve oiled too many teak decks with linseed oil to be fond of flax seeds, so the 1/2 c of flax has become a mix of flax, sesame and fennel. I use a silpat to bake on and a pizza cutter to cut them to shape. As a diabetic with food sensitivities trying to eat a very low carb diet, these are a God-send. It’s hard to find anything that crunches other than veggies, and these not only crunch but are sturdy enough to hold tuna salad and other toppings including an unusual favorite of mine, mashed roasted yams. Mmmmm good!
I like to use a 1 T. trigger scoop to make individual crackers. Space them evenly on parchment paper, cover with more parchment paper, and flatten with a wide bottom glass. They bake up evenly and have a nice round shape.
I was sceptical about whether there is recipe would work…however it did and the biscuits are fantastic. It will be repeated many tims. Thank you.