High Protein Seeded Crackers
Packed with nutrient-rich seeds and flours, these High Protein Seeded Crackers are the ultimate healthy snack for any time of day. Made with a powerhouse blend of chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, and hemp seeds, along with protein-boosting chickpea and quinoa flours, these crispy crackers are both gluten-free and vegan. They are easy to make, requiring just 15 minutes of prep time, and bake to golden perfection in under 30 minutes. Infused with a hint of garlic, these savory crackers pair perfectly with dips, cheeses, or simply as a stand-alone snack. Whether you're looking for a high-protein, wholesome treat or a delicious way to enjoy clean eating, these homemade crackers are sure to satisfy. Plus, they store beautifully for up to a week, making them a convenient make-ahead option for healthy snacking.
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Recipe Information
Ingredients
- 3 tablespoons Chia seeds
- 3 tablespoons Flaxseeds (ground)
- 50 grams Pumpkin seeds
- 50 grams Sunflower seeds
- 2 tablespoons Hemp seeds
- 60 grams Quinoa flour
- 60 grams Chickpea flour
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 150 milliliters Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the chia seeds and 6 tablespoons of water. Let it sit for about 10 minutes until they form a gel-like consistency.
In a large mixing bowl, combine the ground flaxseeds, pumpkin seeds, sunflower seeds, hemp seeds, quinoa flour, chickpea flour, salt, and garlic powder. Mix well.
Add the chia gel and olive oil to the dry mixture, and mix until well combined.
Gradually add the remaining water a little at a time, stirring constantly, until you have a thick dough that holds together. You may not need all the water, so add it slowly.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick rectangle.
Carefully transfer the dough along with the bottom sheet of parchment paper onto the baking sheet. Remove the top sheet of parchment paper.
Score the rolled out dough into cracker-sized rectangles using a sharp knife or pizza cutter to make it easier to break apart after baking.
Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and the crackers are crispy. Rotate the tray halfway through the baking time for even cooking.
Allow the crackers to cool completely on the baking sheet. Once cooled, break along the scored lines into individual crackers.
Store the crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 1.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 343 mg | 7% | |
*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.
