Crunchy Seed Crackers
Packed with wholesome grains and a medley of nutrient-rich seeds, these Crunchy Seed Crackers are the ultimate guilt-free snack that's perfect for any occasion. This easy recipe combines chia, flax, sesame, sunflower, and pumpkin seeds with whole wheat flour and rolled oats for a flavorful, fiber-filled crunch. The dough is simply mixed, rolled thin, and baked to perfection, resulting in golden, crispy crackers that pair beautifully with dips, spreads, or enjoyed straight out of the container. Vegan-friendly and naturally packed with omega-3s and protein, these homemade crackers are a healthier alternative to store-bought options, and their versatility makes them a crowd-pleaser. Perfect for meal prep and snack storage, these crackers stay fresh in an airtight container, ready to satisfy your cravings. Whether you're seeking a nutritious snack or a hearty base for your cheese platter, these seed-studded crackers are sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a medium bowl, combine chia seeds, flaxseeds, sesame seeds, sunflower seeds, and pumpkin seeds.
Add rolled oats, whole wheat flour, and salt to the seed mixture.
Pour in the water and olive oil, then stir well to combine all ingredients into a uniform dough.
Let the mixture sit for about 10 minutes to allow the chia seeds to absorb some liquid and help bind the mixture.
Divide the dough evenly between the two prepared baking sheets.
Place a piece of parchment paper on top of the dough and use a rolling pin to spread it out evenly and thinly across the sheet. Aim for a thickness of about 1/8 inch (3 mm).
Remove the top layer of parchment paper and use a knife or pizza cutter to gently score the dough into cracker-sized rectangles or squares.
Bake in the preheated oven for about 40-50 minutes, or until the crackers are crisp and lightly golden.
Rotate the baking sheets halfway through the baking time to ensure even cooking.
Remove from the oven and let them cool completely on a wire rack.
Once cooled, break along the scored lines into individual crackers.
Store in an airtight container to keep them crisp.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 2.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
