seed cracker

These crackers are easy to make, packed with tasty seeds and great topped with cheese and more.

Swedish crispbread (rye seed crackers)

rye flour (112 grams)

tsp salt

tsp baking powder

rolled oats (22 grams)

pumpkin seeds (34 grams)

sesame seeds (34 grams)

tbsp flaxseeds

olive oil

water (80 milliliters,

Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).

Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.

Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).

Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.

Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.

Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.

Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.

https://embed.mediavine.com/videos/hdgjcknyagann46cceei

These Swedish crispbread (found across Scandinavia) are really easy to make, with a great crunch, and packed with good-for-you seeds and rye. Also vegan.

Swedish crispbread rye seed crackers

A holiday version of my viral gluten-free seed cracker recipe. Slightly sweet, oil-free, and so simple to make!

Gluten-Free Holiday Seed Cracker Recipe

almond flour (see notes for alternatives)

flaxseed (or flaxseed meal)

tbsp chia seeds (¼ cup)

almonds

pumpkin seeds

cranberries,

cinnamon

salt

water

Mix all of the ingredients, other than the water and maple syrup, in a medium sized bowl. Make sure your cranberries are chopped quite small.

In a measuring cup or other vessel, dissolve the maple syrup into the 1 cup water.

Pour the sweetened water over the seed mixture and stir to combine. Make sure that the cranberries are evenly dispersed and not clumped together. 

Preheat your oven to 275 degrees F and allow the mixture to sit and soak for 10 &#8211; 15 minutes until the water has been absorbed. Prepare two large baking sheets with parchment paper. *Do not use wax paper as the crackers will stick!

Once the water has been absorbed, spread half the seed mixture on each prepared baking sheet. Spread the mixture into as thin a layer as you can. The thinner you spread the mixture the crunchier the crackers will be. You should have a rectangle of about 12&#215;10 inches.

Bake the crackers for 20 minutes then turn the pans to encourage even baking and loosely cover the crackers with another sheet of parchment paper so they don&#8217;t burn. *See notes for my alternatives if you don’t have parchment paper.

Turn the oven off

, remove the crackers one sheet at a time and quickly score the crackers into squares using a knife (be careful to not drag through the larger nuts and seeds damaging the cracker). Return the scored crackers to the oven and allow the oven and the crackers to cool down. Cooling in the warm oven will remove excess moisture and the crackers will become really crispy and delicious! You can loosely cover the crackers again during this time if you&#8217;re worried they might get overdone but keeping them uncovered can help to dry them out. Sometimes I check them after about an hour and remove the cover at that point. 

Once the oven and crackers have fully cooled, break the crackers along the score lines and store in an airtight container on your counter for 2-3 weeks. They will also stay crispy in an airtight container in the fridge but mine are usually gone after a few days on the counter!

SO excited to try these! I love your other seed cracker recipe so I'm sure these will be just as good 😋 thanks for another great recipe Kathryn!

Made these over the holidays to take up to the cottage with my family and everyone loved them!! They went really well with a vegan brie we bought!

https://www.youtube.com/watch?v=ELJ7KydaCJs

A holiday version of my viral gluten-free seed cracker recipe. Slightly sweet, oil-free, still protein packed, and with a festive touch for your holiday platters.

Recipe Links: 
Holiday Seed Cracker: https://tastythriftytimely.com/gluten-free-holiday-seed-cracker-recipe/
Original Gluten-Free Seed Cracker: 
https://tastythriftytimely.com/gluten-free-seed-cracker-recipe/

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Key Moments: 
00:00 Introduction
00:28 Ingredients
00:49 How To Make Them
02:17 What To Watch Out For
02:48 My Tips For Baking
04:03 Recipe Cost

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Gluten-Free Holiday Seed Cracker
½ cup (56g)  almond flour
½ cup (84g) ground flaxseed, or flaxseed meal
4 tbsp chia seeds
½ cup (72g) sliced almonds
¼ cup (32g) pumpkin seeds
⅓ cup (53g) dried cranberries, chopped small
1 tsp ground cinnamon
⅛ tsp salt
1 cup (237ml) water
1 tbsp maple syrup 

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#tastythriftytimely #seedcracker #glutenfreecracker

*Our videos include quick cutting and some brief flashes.

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