Low Sodium Seeded Crackers
Delight in the wholesome crunch of these Low Sodium Seeded Crackers, a guilt-free snack bursting with nutrient-packed seeds and aromatic herbs. Made with a blend of whole wheat flour, rolled oats, chia seeds, sesame seeds, flaxseeds, pumpkin seeds, and sunflower seeds, these crackers are a perfect balance of fiber and flavor without compromising on health. With just a hint of garlic, onion, black pepper, and fresh rosemary, they offer an irresistibly savory taste while remaining low in sodium. Easy to prepare in under an hour, these crackers are rolled thin for an exceptional crispiness and can be customized into any shape you desire. Pair them with hummus, guacamole, or enjoy them as-is for a satisfying and heart-healthy snack that everyone will love. Perfect for meal planning or snacking on-the-go, these baked delights are as nutritious as they are delicious!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 50 grams Rolled oats
- 20 grams Chia seeds
- 20 grams Sesame seeds
- 20 grams Flaxseeds
- 40 grams Sunflower seeds
- 40 grams Pumpkin seeds
- 60 milliliters Extra-virgin olive oil
- 120 milliliters Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh rosemary, finely chopped
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, rolled oats, chia seeds, sesame seeds, flaxseeds, sunflower seeds, and pumpkin seeds. Mix well.
Add the garlic powder, onion powder, black pepper, and finely chopped rosemary to the dry ingredients and stir to evenly distribute the spices.
Pour in the extra-virgin olive oil and water. Mix until all the ingredients are well combined and a dough begins to form. The dough should be slightly sticky but should hold together.
Transfer the dough onto a large piece of parchment paper. Place another piece of parchment paper on top and roll the dough out to about 1/8-inch thickness. Use even pressure to ensure a consistent thickness for even baking.
Carefully remove the top layer of parchment paper. Using a sharp knife or a pizza cutter, cut the dough into squares or rectangles of your desired size. Leave the cut pieces in place on the parchment for baking.
Carefully transfer the parchment paper with the cut dough onto the baking sheet.
Bake for 20-25 minutes, rotating the baking sheet halfway through, until the crackers are golden brown and crisp.
Remove from the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool.
Once cooled, break the crackers along the cut lines. Store the crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 3.1 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1744 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.
