The Best Homemade Seed Crackers Recipe
These easy-to-make crunchy seed crackers are packed with 5 super seeds, warm spices, and natural crunch. Flourless, gluten-free, and nutrient-packed perfection!
Servings: 56 medium crackers
Calories: 48kcal
Ingredients
- ⅓ cup flax seeds
- ¼ cup garden cress seeds, aka halim seeds Or chia seeds or a mix of both
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1 cup sesame seeds
- 2 tablespoons psyllium husk
- 2½ cups hot water
Spices
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes Or as you like
Instructions
- To begin with, place ⅓ cup flax seeds in a coffee grinder or a high-speed blender jar. Pulse 30-60 seconds until crushed to form a uniform coarse (to fine) powder.
- Transfer the prepared flaxseed meal to a large heat-proof bowl. Add ¼ cup garden cress seeds, aka halim seeds, 2 tablespoons psyllium husk , 1 teaspoon sea salt, ¼ teaspoon freshly ground pepper, 1 teaspoon oregano, ½ teaspoon garlic powder, ¼ teaspoon turmeric, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes, and mix.
- Now, add 2½ cups hot water and stir to combine. Cover and let it sit for 10 minutes. The mixture will thicken to a gel-like (gooey) consistency.
- Meanwhile, preheat the oven at 325℉/160℃. Line a baking sheet with parchment paper, and lightly grease it with avocado oil, melted butter, or ghee. You may skip this step of greasing the sheet pan for oil-free seeded crackers.
- Add 1 cup raw pumpkin seeds, 1 cup raw sunflower seeds, and 1 cup sesame seeds to the bowl with the gelatinous binding mixture. Mix everything well to form a cracker dough mixture.
- Transfer the cracker mixture to the prepared baking sheet (I have used two sheet pans). Using your hand or a spatula, spread it evenly into a thin layer with a 3-4mm thickness to get that perfect required crispness.
- Bake in the oven for 55-65 minutes. OPTIONAL precut step (which I usually do) : To get a neat look, take out the sheet halfway through baking and cut into square or rectangle crackers using a sharp knife or a pizza cutter. Pop the sheet back into the oven bake until golden and crisp, keeping an eye towards the end to avoid burning. You can adjust the baking time +/- 5 to 10 minutes depending upon how you like your crackers.
- Remove the crackers and let it cool completely. They will turn crispier as the cool. Break them into pieces along the cut line and serve as is or with a dip of you choice.
Notes
- I aim for an even 3-4 mm layer thickness while spreading (4 mm is perfect, avoid more than 5mm). The thinner you spread, the crispier the seeded crackers are; an even thickness prevents thick and soft centers.
- No psyllium husk on hand? Replace the same amount with additional ground chia seeds or ground flax seeds.
- These seed crispbreads keep well in a clean, airtight container or glass jar at room temperature for up to 4 weeks.
- For longer storage, freeze them for up to 3 months! Store them flat in an airtight container or zip-top freezer bag with parchment paper between layers, and thaw at room temperature whenever a craving hits. Refresh it crisp with a quick 2-3 minutes of air frying at 325℉.
Nutrition
Calories: 48kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 43mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg