When it comes to snacks, I have two favorites: Larabar-esque energy balls, and Dr. Kracker-like seeded crispbread. While the former is ooey gooey rich and sweet, the latter is crunchy, salty savory, even cheesy. Polar opposites they may be, but with both, they make my world complete. Yet it has never crossed my mind to make my own crackers until I came across an unbelievably simple recipe by Gluten-Free Vegan Girl. All it takes is just one bowl, a spatula and a baking tray to churn out these moreish bites (no dehydrator needed!)
Not only fuss-free and dehydrator-free, these crackers are also grain-free, gluten-free, nut-free, dairy-free and vegan. It is a very friendly snack that everyone can partake in. After an extended list of what these crackers are free from, what in the world do they contain?
A blend of five different seeds (flax, sunflower, pumpkin, sesame and chia) is combined with dried herbs and a touch of nutritional yeast for a light cheesy flavor. The mixture is allowed to sit and gel. I added a tablespoon of buckwheat flour to the original recipe because it was still quite liquidy even after sitting for half-hour. After spreading out the mixture onto parchment paper, the batter is slowly baked until the perfect level of golden-brown crispy yumminess. It was also fortuitous that I scaled down the original recipe, which might not have fit into the baking tray!
Thin and delicate, yet they shatter into bold hearty bites of seed-filled protein and omega-3 goodness. On its own or served with hummus or guacamole, these really hit the spot and self-control may be futile! The best evidence: mum gave her seal of approval to these crackers.
A word of caution: the flax taste comes through pretty strong, so you may want to adjust the amount of flaxseeds to suit your preference, as I understand it is an acquired taste.
Get cracking on these crackers! With my newfound mojo, I’d be trying out spirulina crackers or buckwheat graham crackers in the near future.
- 1/3 cup (50 g) flax seeds
- 1/3 cup (50 g) sunflower seeds
- 1/3 cup (50 g) pumpkin seeds
- 1/3 cup (40 g) sesame seeds
- 2 teaspoons chia seeds
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 2/3 cup water
- 1 tablespoon buckwheat flour, or as necessary to thicken
- Preheat the oven to 350°F/175°C.
- In a large bowl, mix the seeds together and seasonings of preference. Add the water as well and mix until well-combined. Allow it to sit for 30 minutes to allow the flax/chia seeds to gel.
- Optional: If after 30 minutes the mixture is still somewhat liquidy, add flour, a little at a time, until the mixture becomes thick and spreadable.
- Spoon the batter out onto a baking tray lined with parchment and spread with spatula. Ideally it should be less than 1/4-inch thick.
- Bake in the pre-heated oven for 30 minutes. Remove from oven and cut the crackers into rectangles using a knife or pizza wheel. Carefully turn the crackers on to the other side before transferring back to the oven for an additional 15 minutes. Allow to cool completely before eating. Store any left-overs in an air-tight container and it will keep for up to a week or so.