seed crackers

Flax seed crackers are a crunchy, flavorful, homemade cracker recipe that's naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they're super easy to make and great for snacking.

Ultimate Seed Crackers (Flax Seed Crackers

pumpkin seeds (pepitas)

flax seeds

sesame seeds

chia seeds

salt

water

Herbs and spices

Preheat your oven to 200 degrees fahrenheit.

Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.

In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.

Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.&nbsp;

Use a knife to score the mixture into evenly sized pieces.

Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!

Easy Seed Crackers with Everything Bagel Seasoning

Tbsp ground flax seeds ((flaxseed meal))

Tbsp brown rice flour

tsp sea salt

sunflower seeds

pepitas ((pumpkin seeds))

hemp seeds

Tbsp chia seeds

Everything Bagel Seasoning ((or store-bought))

Preheat the oven to 350 F (176 C) and line a standard-size (13x18-inch) baking sheet with parchment paper.

In a medium mixing bowl, whisk together the ground flax seeds, brown rice flour, and salt until well combined. Add the sunflower seeds, pepitas, hemp seeds, and chia seeds and toss to combine.

Pour the boiling water over the seed mixture and stir until there are no dry spots. Cover with a kitchen towel and let sit for 15 minutes until the seeds have absorbed the water and the mixture is thick and sticky.

Transfer the mixture to the prepared baking sheet and, using a rubber spatula, spread into as thin and even a layer as possible. On a standard-size baking sheet (13x18-inch), it should go all the way to the edges. Be sure that the middle isn’t too thick and the edges aren’t too thin, and try to avoid any gaps or holes. You want even, thin, crispy crackers! Once your mixture is spread evenly, sprinkle the Everything Bagel Seasoning over the top.

Bake your crackers for 35-45 minutes, or until they have become toasty in color and are dry and hard to the touch. If it feels soft in the middle, let it bake for a couple more minutes, but not past 50 minutes, or you’ll have burnt crackers!

Let crackers cool completely on the baking sheet, then carefully break your large cracker into whatever size pieces you prefer. Enjoy right away or store in an airtight container at room temperature for up to 1-2 weeks.

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

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!

Full Recipe: https://minimalistbaker.com/easy-seed-crackers-with-everything-bagel-seasoning/
 
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Easy Seed Crackers with Everything Bagel Seasoning | Minimalist Baker Recipes

Super easy extra crunchy Raw Seed Keto Crackers Bread Recipe, made out of only 4 different types of seeds and water. This dehydrated Keto Crispbread is not only dairy-free, grain-free, but egg-free and fully vegan Keto Snack.

Raw Seed Keto Crackers Bread

Cup Sesame Seeds

Cup Golden Flax Seeds

Cup Dark Flax Seeds

Cup White Chia Seeds

Water

Prepare Ingredients

Mix Seeds

Using one bigger bowl, place all of the seeds insight and mix all together.

Grind ¼

Take about a quarter cup of the mixture and place it into your grinder, magic bullet or coffee grinder. Grind all into a powder and place it back into the bowl.

Mix And Add Water

Using your spatula mix the powdered seeds into whole seeds fully and add water. Keep mixing until all of the water is incorporated. Let it sit for about 5 to 10 minutes.

Spread 

Once you see the mixture has thickened, start spreading it either on a parchment paper baking tray or a dehydrator tray. Using a silicone spatula is the best way to spread the mixture as thin as possible.

Brake Or Cut

Place all of the trays onto a dehydrator and start the process.  If you do not have a dehydrator and would like to use the oven, you can do the same and spread the mixture onto a baking tray covered with parchment paper and dehydrate in the oven at 70°.

Cut and enjoy

https://content.jwplatform.com/videos/uLgYLBEU.mp4

Make these delicious super crispy seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed. They are so easy to make, packed with nutrients, and great for snacking and platters.

The Best Seed Crackers Recipe

raw sunflower seeds

raw pumpkin seeds

Tbsp Psyllium husk

tsp salt

tsp dried rosemary (or your favourite herb)

Mix all the ingredients in a large mixing bowl. Add water and stir well.Mix in any optional add-ins at this time.

Set aside for about 20 minutes to allow the mixture to thicken into a gooey/gel-like consistency.

Meanwhile, preheat the oven to 300ºF/150ºC and cover a baking sheet with parchment paper.

Transfer the mixture to the prepared baking sheet. Spread it into a thin layer—about 1/5-1/6 inch (4-5 mm). Use two baking trays if needed

Bake in the oven at 300ºF/150ºC for 1 hour. Adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you want the crackers. Keep an eye on them towards the end of baking so they don&#39;t burn.

Optional step for even cuts: Halfway through baking, take the tray out and cut the crackers into squares using a knife or a pizza cutter. Place the tray back in the oven.

Remove the crackers from the oven and let them cool completely.

Break them into pieces - either uneven pieces or, if precut, separate along the cut lines.You can now enjoy the seed crackers or store them for later!

A friend of mine at work made these and shared with some of us. They were delicious! I am planning on making them myself, but I have a question about the serving size. It says one large cracker. Can you give me a roundabout, estimate of how large a cracker you mean?

Great crackers! Used two trays and they turned out beautifully crisp. Left some in the frig for 6 weeks when we went away and they were still good !

I’ve been experimenting - when using ground flax seeds as the binder, it still takes much longer to gel. I decreased the water to just 2 cups which helped. I also cranked the oven up to 325 for the first 15 minutes, which helped with removing moisture and cutting down the overall baking time, though it still needed close to 1.5 hours. Storing in a glass container is much preferred to plastic. 
More recently, I switched to psyllium husk and that has made all the difference! I still start with the oven at 325, but everything else follows the recipe as is.

So easy to make! Estimations are that less than 10% of folks get enough fibre in their diet and these delicious tasty crackers sure are an easy (and addictive) way to boost your fibre intake! I added some garlic powder and onion powder to the mix and sprinkled with flakey salt before I put it in the oven. Have made it twice now and they’ve been great both times! Very nifty that they happen to also be vegan and gluten free!

I just made my first batch. I used both white and black sesame seeds and added Herbs de Provence, some grated Parmesan and sprinkled a bit more salt on after they were on the trays.  I did use 2 trays to make them thin enough and also oiled the parchment paper. Delicious!  Now I have to force myself to keep from eating way too much.

Making a third round right now, some for us and some for our fabulous neighbours as a thank you for snow-blowing! I popped the second batch into the dehydrator for a few hours after baking and loved them even more. Excellent recipe! Thank you.

Of all the people I follow for recipes, you produce the best, in my opinion.  I love these crackers! 
Sandwiches are not my thing, but sandwich filling scooped up on a crunchy cracker is.  These are incredible!

https://content.jwplatform.com/videos/LNozAwlA.mp4

This is a quick recipe for delicious super crispy, super seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed.

The Best Seed Crackers

These Low Carb Flax and Chia Seed Crackers are Keto, paleo, vegan, gluten-free and will satisfy your craving for crunchy foods when you're on a low carb diet.

Flax Chia Seed Keto Crackers

tbsp chia seeds

pumpkin seeds

salt (or

tbsp za' atar (see note

tbsp date syrup (optional)

Preheat the oven to 200F. Line a large baking sheet with parchment paper

Soak the flax and chia seeds in water in a large bowl for 15-20 minutes

After the seeds have been soaked, add the rest of the ingredients and mix well

Wet your hands and spread the mixture evenly on the lined baking sheet, pressing it it tightly

Bake at 200F for 90 minutes. In the meantime, prepare another same size baking sheet and line it with parchment

Remove the crackers from the oven and flip the baking sheet onto the second lined baking sheet. Peel the parchment paper from the top of the cracker dough and bake for an additional 90 minutes

Once cooled, break it into pieces (makes approximately 35) (see note #2)

You can find seeds for Za'atar through Baker Creek.  I was excited to find this recipe, as I just ordered seeds this year.

Yum what a great idea for a healthy gluten free cracker! Can't wait to try these.

The only problem I have with these is that I don't know how to stop eating them!!! I used honey instead of date syrup and my own concoction of herbs &amp; spices. They turned out absolutely fantastic. It's so hard to find good GF recipes without a million ingredients. Will be making these often and sending the recipe to friends :) Thank you!!!

I have made these several times as suggested but went with a sweeter version myself this time with cinnamon and maple syrup and some currants. I also decided to substitute some ground flax for some of the flax seeds so we'll see how they turn out. I am trying to make them a little thinner too (more like "Mary's Crackers)  so reduced all the ingredients a hair as well.

Heather, I am so happy I read your comment before baking. I am in progress at the moment and to my surprise the paper got stuck!! Spraying with water helped 95%. 5% pealed off with the paper. I am so happy to rest the rest! Thanks soooo much!!

Vicky &amp; Ruth, many thanks for sharing. Crackers are amazing (even after half time :) )

I have made these half a dozen times now and love them. The last batch I added 1/2 tsp of garlic powder and 1/2 tsp chilli powder :) winner!

I don't "get it".  The directions say:
Re: "In a large bowl, soak flax and chia seeds in water for 15-20 minutes."
How much water?  One cup?  Enuf to cover the seeds?
Then what?
After 20 minutes, do I drain the water &amp; keep the seeds?  
Re:  "Add the rest of the ingredients and mix well."
So, am I using ANOTHER cup of water to make the crackers?
I haven't tried this recipe yet, but just reading the directions to make sure everything "adds up".

OMG!  These are delicious!  I couldn't find Za'atar, so I just added some thyme &amp; oregano.  Yummy!

Wow! These look amazing! I can't wait to taste them and try the texture.

Great recipe. I've varied it a couple of times:
- by adding 2 tbs of my home made chilli sauce,
- by adding 1/2 cup of soaked then chopped sun-dried tomatoes - I used the tomato water to pre-soak the seeds.
- by adding 1/2 cup of finely grated parmesan cheese. 
Thanks for posting.

This is a wonderful recipe! My only complaint, the first time I made them, I ate too many and got super bloated! I think my body needed to adjust to all that fiber :) 
   Instead of layering this spread across parchment on a baking sheet, I use only the parchment paper. I layer another piece of parchment across the top and flatten completely on my counter. I use my pizza spatula to lift the sheets and put them directly on the rack in the oven. The crackers are not perfectly smooth, but I like them this way. Because they cook right on the rack, I don't need to flip the mix half way through- I just leave them for 3 hours and their done.

So yummy! I used a homemade Ranch dressing mix instead of za'atar, omitted the honey and the salt. Delicious! Thank you for sharing

So much flavour!! It was easy to make. The thyme goes really well with it. I used beef bone broth instead of vegetable broth. Made it with homemade almond milk. Thanks for the recipe!

Simply the best Flax and Chia Seed Crackers

Flax and Chia Seed Crackers, simply genius!

Wondering if you have any suggestions on how to store these? I made 2 batches!

I love this recipe.  I serve these crackers with everything, especially dips.  I made my first batch with home made za' star and cut the salt to 1/2 teaspoon.  Today I am making a second batch with commercial za' star and will keep the salt down.  Also, I used honey in the first batch as I don't have date syrup.  I will cut that in half.
Definitely a recipe worth keeping.  I have passed it on to my brother and a number of friends.

I added the nutritional yeast (2 tablespoons), and they are FANTASTIC!  So glad I found your recipe and that I got/tried za'atar.. Yummy.  Thank you!!

Hello
I made these yesterday and they were so good, but today they're not crunchy. I stored them overnight in a sealed glass jar. Any tips on keeping the crunch? Thank you 

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