seeded crackers

These easy, quick and fun to make crackers are great as a snack with your favourite dips or vegan cheese, or as a side dish with soup or salad.

Easy Vegan Crackers

flour (plain

salt

tsp sugar

tsp dried rosemary (or 1 tbsp chopped fresh rosemary)

water

sesame seeds

nigella seeds

caraway

black pepper

Preheat oven to 220°C (430°F) or fan 200°C (390°F).

In a mixing bowl, combine all the dough ingredients into a soft and elastic dough.

Split the dough into two portions and make them roughly rectangular. Set one portion aside, covering or wrapping it in a kitchen towel so it doesn&#039;t dry out.

On a lightly floured board, roll out one portion of the dough to an even thickness of around 2-3mm or less than ⅛ inch.

If adding toppings such as seeds, salt or pepper, sprinkle them over the surface, and roll over gently with your rolling pin to firm them in. For seeded crackers we use approximately 1 tbsp of seeds per rectangle of dough.

Using a pizza cutter or a sharp knife, cut the crackers into squares, rectangles, or whichever shape you prefer.

Prick the crackers a few times with a fork (this prevents them from puffing up too much) and transfer them onto a large baking sheet. You can put them quite close together as they don&#039;t spread. You can then roll out the remaining portion of dough into more crackers, or do it whilst the first batch is baking.

Transfer to a lined baking sheet and bake for 12 - 15 minutes until a mix of light and dark golden brown. Check on them after 10 minutes and about every minute after that, to make sure they are done just to your liking, and not overbaked.

When cool, store in an airtight container.

https://embed.mediavine.com/videos/n5rehioyyyagqs6gsl8a

This recipe for vegan crackers has just a few everyday ingredients and can be varied to make all sorts of different and delicious cracker flavours!

Vegan Crackers

With 10 minutes of hands-on time, these super healthy, gluten-free Pine Nut Seeded Crackers are perfect for dips, snacking and alongside soups and salads!

Easy Seeded Pine Nut Crackers

pine nuts

pumpkin seeds

sunflower seeds

chia seeds

black sesame seeds

flaxseed ((linseed))

extra virgin olive oil

honey

flaky sea salt (for sprinkling)

Preheat oven to 300˚F. Line two sheet pans (18x13 inches) with parchment paper. Spray the parchment with non-stick cooking spray and rub with a paper towel to evenly coat the paper with oil. Spray one other sheet of parchment paper with non-stick cooking spray and, again, rub this one with a paper towel to coat the surface. Set aside the pans and the additional sheet of parchment aside.

Combine all seeds and kosher salt in large bowl and stir to thoroughly combine. Add hot water, olive oil and honey and stir well to combine. Let the mixture sit for 3 minutes.

Stir well again and transfer half of the seed mixture to each of the prepared pans. Flatten mixture with a spatula then place the oiled parchment paper on top of the seed mixture. Using a flat bottomed glass or the bottom of a measuring cup, flatten out the seeds to cover about 3/4 of the pan. Don’t try to spread too thin or the crackers will be too fragile.

Sprinkle lightly with flaky sea salt and place the two pans in the oven. Reduce temperature to 275˚F and bake for 30 minutes. Rotate and swap the position of the pans. Bake for another 30 minutes.

Turn off the oven and allow crackers to sit in the oven for 30-45 minute or until nice and crisp. (sometimes it even takes a bit longer.) Break into pieces as desired. Store in an airtight container.

Love that this is made with nothing but nuts and seeds. Instead of spreading the batter out on a sheet pan, I created individual crackers. They taste wonderful and my plan is to serve on Thanksgiving! Thank you for this amazing recipe.

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

flax 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.

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Easy Vegan Crackers

Easy Seeded Pine Nut Crackers

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Top 3 seeded crackers recipes from across the web

The most viewed seeded crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Crackers

Easy Seeded Pine Nut Crackers

The Best Seed Crackers Recipe

The most viewed seeded crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine