Seeded Crispbread Crackers
In short: Crisp crackers made from pumpkin, sunflower, sesame, flax and chia seeds, bound with water and baked. Vegan, nut-free and gluten-free. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 1 h
- Resting
- 10 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 185 kcal
Seed crackers are crisp, savory and surprisingly simple. Chia and flaxseed soak up water and turn into a gel that glues the other seeds together, so there is no flour, no egg and no dairy. Rolled thin and baked until deep golden, they snap cleanly and hold up to cheese, spreads and dips. The first batch is a little fiddly, but after that you can make them without thinking.
Instructions
- Heat the oven to 160°C (320°F). Cut four sheets of baking paper to fit two large baking trays.
- Stir all the seeds, the salt, oil and water together in a bowl for 1 minute. Leave for 10 minutes, until the chia and flaxseed turn the water into a thick gel that binds the mixture.
- Divide the mixture between two sheets of paper. Cover each with a second sheet and roll it out with a rolling pin into an even layer about 3 mm (1/8 inch) thick, right to the edges.
- Peel off the top sheets and slide the bottom sheets onto the trays. Score each layer into 5 cm (2 inch) squares with a sharp knife.
- Bake for 25 minutes, until the surface is dry and set. Score again along the lines, then flip each piece with a thin spatula.
- Bake for 15 to 20 minutes more, until deep golden and crisp. Turn off the oven, prop the door open and leave the crackers inside for 20 minutes.
- Cool completely on a rack, then break apart along the cut lines.
Tips
- Keep the total weight of seeds and the chia and flax amounts the same if you change the mix, and use raw pumpkin and sunflower seeds, because roasted ones brown too fast.
- Stir in 1 teaspoon of dried rosemary, 1 teaspoon of smoked paprika or 1 tablespoon of nutritional yeast for a savory variation.
Questions and answers
Why are my seed crackers soft in the middle?
They were rolled too thick or not dried long enough. Roll to 3 mm, and if they bend instead of snapping, return them to a 130°C (265°F) oven for 10 to 15 minutes.
How long do homemade seed crackers last?
Stored airtight at room temperature they keep for 2 weeks. If they soften, crisp them in a 150°C (300°F) oven for 5 minutes.
Are seed crackers nut-free and gluten-free?
Yes, they contain no nuts and no gluten-containing grains. Seeds can be processed alongside nuts or wheat, so check labels if allergies are severe.
How long does it take to make Seeded Crispbread Crackers?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Seeded Crispbread Crackers?
About 185 kcal per serving, with 7 g of protein, 6 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 6 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
