This vegan five-seed cracker recipe can be served with red lentil hummus, your favourite dip or spread, by itself, or as part of a charcuterie board. This nutrient dense seed cracker recipe is grain and gluten-free and easy to make. It’s sure to be a recipe you make again and again.
This healthy seed cracker recipe with chia seeds also includes whole flaxseeds, black sesame seeds, white sesame seeds, and pumpkin seeds. Whole ingredients for a healthy snack that looks good on any plate or board. These gluten-free seed crackers can be used in a variation of avocado toast sprinkled with some red pepper flakes, or served with jam; the options are endless.
You’ll want to roll the seed cracker ingredients into an even thickness. Bake the crackers until crispy; avoid underbaking or overbaking the crackers. Once you break up the crackers, any small pieces left behind can be stored in a mason jar with a lid to use as a salad topper later.
Seed Crackers
Makes approximately one 9×12-inch seed cracker
1/2 cup whole flaxseeds
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 tablespoons raw pumpkin seeds
1 tablespoon chia seeds
1 tablespoon nutritional yeast
1/2 teaspoon Himalayan salt or flaky sea salt
1/8 teaspoon black pepper (optional)
1 cup boiling water
Preheat oven to 350 degrees F. In a medium bowl, combine all the ingredients except the salt. Let ingredients sit for about 15 minutes to firm up. Place a sheet of parchment paper on the counter and with a spatula spread the seed mixture evenly on top of it. Top seed mixture with another piece of parchment paper, then using a rolling pin, roll the seed mixture into a 1/8 inch thick, 9×12-inch shape.
Gently peel off the top piece of parchment paper, then carefully transfer to a 9×12-inch or larger baking sheet. Sprinkle with salt, and bake approximately 45 minutes, or until the seed crackers are cooked through. Let cool, then break the seed cracker into pieces depending on the size of crackers you prefer. Store in an airtight container for up to 1 week.
