The Best Crunchy Savoury Seeded Crackers (Vegan)

These crunchy seeded crackers are loaded with both nutrients and wonderful savoury flavours, making the perfect salty snack to enjoy any time of day.

Ever since making these crunchy seeded crackers for the first time, I was obsessed, and I’m sure you will be too. They last very well in the pantry and are now a staple in my home, where I always have them around for a quick salty snack.

These crackers are made with only a few simple ingredients that can be mixed around to suit your personal liking and based on what you have in your pantry. The bulk of the crackers are made from a variety of seeds and oats, herbs and spices for flavour, and a simple flour water combo to hold it all together. They’re high in protein, iron and fibre, along with containing many essential vitamins and minerals to giving you an extra boost in your day.

Ingredients

• Pumpkin seeds
• Sunflower seeds
• Flaxseeds
• Sesame seeds
• Oats
• Salt and pepper
• Nutritional yeast
• Chilli powder
• Cumin
• Coriander
• Oregano
• Garlic powder
• All-purpose flour
• Hot water

Directions for the Crunchy Seeded Crackers

Firstly, mix together seeds, oats and spices in a large bowl. Then, in a separate bowl, combine flour and hot water.

Next, combine everything together and mix well. Form a ball and let sit 5 minutes.

Then you’ll spread the mixture onto a lined baking sheet in a very thin layer. I like to use the back of a soon to spread/ press the mixture into the sheet. Try to get the mixture spread as evenly as possible to achieve a consistent cooking time.

Bake at 320 degrees Fahrenheit for 25-40 minutes (the time will depend on how thin your crackers are). Start checking them at 25 minutes. Once the edges are browned, they are done. Remove from the oven and let cool completely (they will continue to firm up as they cool off).

Once cooled off, break your crackers into smaller pieces and enjoy!

Tips for Success

• Choose raw, unseasoned seeds for this cracker recipe – roasted nuts and seeds commonly have added oils and salt, whereas the raw ones you can have control over the fat/salt content that you’re consuming.
• Try to get the cracker mixture to be as thin and as even as possible before cooking. This will reduce the cooking time and result in an even bake throughout the crackers.
• If your crackers are baked unevenly where some are nice and crispy, and some are still soft, simply break apart the raw pieces and pop them back into the oven. The crackers were most likely laid out thicker here, so they’ll need a few extra minutes to bake, no worries!

Serve Your Crunchy Seeded Crackers With

These crunchy seeded crackers make a great snack on their own, but if you’re wanting to take your snack game to the next level, try pairing them with this super creamy oil-free hummus and simple smokey seitan sausages. After experiencing this dynamic flavour and texture combination, loaded with nutrients and protein, you’ll never buy store bought again.

Versatility for the Seeded Crackers

This crunchy seeded cracker recipe is perfect to mix up the flavours to suit your personal taste.

Seeds: You can swap out any of the seeds for another type, as long as you keep the total quantities the same.

Spices: Feel free to play around and mix in and out any spices to your liking! There are so many wonderful flavours that can be created with these crackers.

Storage

Once your crackers are cooled off completely, break them into pieces and store in an air tight ziplock bag or jar. As long as the crackers are cooked all the way through, they should keep fresh and crunchy for months.

More Healthy Snacks

• Chocolate Peanut Butter Crunch Energy Balls
• Oil-Free Biscotti
• 2+ Ingredient Healthy Cookies

Crunchy Seeded Cracker Recipe

Print

Crunchy Seeded Crackers

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 3 tbsp flaxseeds
• 3 tbsp sesame seeds
• 1/4 cup oats
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp nutritional yeast
• 1 tsp chilli powder
• 1/2 tsp cumin
• 1/4 tsp corriander
• 1 tsp garlic powder
• 1 tsp oregano
• 1/4 cup all purpose flour
• 1/2 cup boiling water

Instructions

• Preheat oven to 320 ℉.
• Put water on to boil.
• In a large bowl combine all seeds, oats, and spices, mix.
• In a small bowl combine flour and boiling water, mix well. Pour over the seeded mix and stir until everything is well incorporated. Let sit for 10 minutes.
• Line a baking tray with parchment paper or a silicon baking sheet, and press mixture into an even layer (as thin as possible without creating gaps). It should fit about a 16×10 inch cookie sheet.
• Bake for 30-40 minutes, but check after 25 minutes to make sure they don't over cook. To tell if it's done: crackers should be slightly brown on the edges and bottom, but not too dark, and mostly firm to the touch (they will firm up completely when cooled).
• Once out of the oven, let cool completely, then break into pieces.

Nutrition Facts

Nutrition facts are based on 1/8th of the recipe and may vary due to individual ingredients and quantities used.

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