Dairy-Free Crunchy Seed Crackers
Crunchy, wholesome, and entirely dairy-free, these Dairy-Free Crunchy Seed Crackers are your go-to guilt-free snack packed with fiber, healthy fats, and irresistible flavor. Made with a nutrient-dense medley of chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, sesame seeds, and certified gluten-free rolled oats, these crackers deliver a satisfying crunch with every bite. Seasoned with garlic powder and onion powder for a savory twist, they’re perfect for dipping, topping, or enjoying solo. Simple to prepare and baked to golden perfection, they’re a great option for meal prep, staying fresh for up to a week. Gluten-free, vegan, and endlessly versatile, these homemade crackers redefine snacking and serve as an excellent alternative to store-bought options.
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Recipe Information
Ingredients
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 0.25 cup sesame seeds
- 0.5 cup rolled oats (certified gluten-free)
- 0.75 cup water
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a medium bowl, mix the chia seeds and flaxseeds with 3/4 cup of water. Let them sit for about 5 minutes until they form a gel-like consistency.
In a large bowl, combine pumpkin seeds, sunflower seeds, sesame seeds, and gluten-free rolled oats.
Add the chia and flaxseed mixture into the bowl with the seeds and oats.
Add the olive oil, salt, garlic powder, and onion powder to the mixture. Stir until everything is well combined and a thick batter forms.
Transfer the mixture onto the prepared baking sheet. Spread it out evenly using a spatula, pressing down firmly to about a 1/8-inch thickness.
Bake in the preheated oven for 30 minutes. Remove and carefully flip the entire sheet. It helps to place another sheet of parchment on top and flip it over.
Return the flipped sheet back to the oven and bake for another 20 minutes until golden brown and crispy.
Remove from the oven and let cool completely on the baking sheet.
Once cooled, break into desired cracker sizes. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 53.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 4.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1728 mg | 37% | |
*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.
