These super seed crackers are so easy to make and are perfect for snacking on. Naturally gluten-free, low-carb and high in protein and fibre, these easy crackers are packed with seeds such as flaxseed, chia and sesame seeds. Make a batch to scoop up hummus or serve with your favourite toppings.
It's quite well known that seeds, including chia & flax seeds (also known as linseed) are super food powerhouses when it comes to lots of good things like Omega 3, fibre & being high in protein & fatty acids. The thing is though, knowing how to easily incorporate them into your diet easily can be tricky. Which is where these utterly delicious, Super Seed Crackers are here to help you out!
I know lots of you probably use seeds like chia to make Chia puddings or breakfasts, or sprinkle ground linseed over your porridge in the morning , you might use them in something like this Superfood Breakfast Bowl. I use loads of flaxseed when baking to replace eggs, like in these Easy Savoury Vegan Spinach Muffins, but making crackers with seeds means that you can have your seeds on the go, and they're dippable, so you can serve with your favourite dips: Can I suggest this Wild Garlic Hummus or Zucchini Babaganoush Dip as perfect partners!?
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🌱Ingredients
I used 4 different types of seeds in this recipe, because I happened to have some in the cupboard. You can mix and match according to what you have available. Hodmedods kindly gave us some British grown pulses & seeds so these seeds are a great way to use them up.
- Chia seeds: Full of omega-3, minerals and fibre.
- Golden Linseed: Also known as flax seed. Also high in fibre, omegas and trace minerals.
- Camelina seeds: Camelina seeds have been grown for thousands of years in Britain, and can be used in pretty much the same way as linseeds (also known as flax seed). And it turns out that they are also delicious made into crackers!
- Sesame Seeds are an excellent source of calcium, are high in protein and are also packed with copper which is great for immune function.
- Chickpea flour: in this recipe it provides a little extra stability and bulk to 'hold' the seeds in place.
- A little water: Chia and Flaxseed both release a gel when wet so they will help keep the crackers bound. A little water is all that's needed.
- Optional herbs and spices; experiment with thyme, rosemary, chilli powder and smoked paprika to tailor the crackers to your tastes.
- Flakey sea salt: to taste.
You really don't need to use 4 different types of seeds in these crackers, but they do taste lovely with at least 2 or 3, as the different types of seeds have different crunches & flavours. So use whatever seeds you have around (like those chia seeds that you promised yourself you'd use up!)
👩🍳How-to
The best thing is, these seeded crackers are also super easy to make! You just need to mix, press the mixture out between two sheets of baking paper & bake in a low oven.
1.First of all, mix the ingredients together & let the water activate the natural gelling properties of the seeds. Add any spices or herbs at this point too.
2. Then, splodge the mixture out onto a baking tray lined with baking paper.
3. Add another sheet of baking paper over the top, then use your hands or a rolling pin to squish & smooth the seed mix out until it's about 3-4mm thick.
4. Remove the top sheet of baking paper & bake in a low oven. When cool break into pieces.
❗TOP TIP You can also score the crackers into squares or rectangles prior to baking, then snap when baked to make neater 'cracker' shapes.
🥫Storage
These gluten-free super seed crackers keep in an airtight container for 2-3 weeks. Be sure to keep them somewhere dry. I do not suggest putting the crackers into the fridge or freezing them as this will make them soggy.
🌶 Variations and Substitutions
- DIFFERENT SEEDS: Choose to make these crackers with a mixture of the seeds specified, or just a single seed, eg only linseed, or only sesame seeds.
- ALTERNATIVE FLOURS: You can also use a different gluten free flour to bind the seed crackers: choose yellow pea flour,oat flour, or buckwheat.
❓FAQ
Seed crackers contain plenty of omega-3, magnesium, calcium, zinc and folate, as well as being high in proteins and low in fat.
These seed crackers are very healthy. They contain only whole seeds and chickpea flour, are low in salt and contain fibre, protein and healthy fats. Commercially-made crackers are generally not so healthy.
🧀Serving Ideas
These Super Seed Crackers taste amazing to snack on just on their own, or are also completely delicious with some hummus or some vegan cheese & chutney.
📖 Recipe
Super Seed Crackers: Gluten Free
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 40 g (⅕ cups) whole linseeds (also known as flax seeds)
- 40 g (⅕ cups) whole sesame seeds
- 40 g (⅕ cups) chia seeds
- 40 g (⅕ cups) camelina seeds ((or use 80 g linseed instead of camelina seed))
- 40 g (⅕ cups) chickpea or split pea flour
- 4 tablespoon water
- pinch salt
- pinch cayenne pepper (optional)
Instructions
- Mix all the ingredients together with around 4 tablespoons of water- add a little extra if needed.40 g whole linseeds, 40 g whole sesame seeds, 40 g chia seeds, 40 g camelina seeds, 40 g chickpea or split pea flour, 4 tablespoon water, pinch salt, pinch cayenne pepper
- Leave for around 5 mins, this will allow the natural 'gelling' of the seeds to activate, which helps bind the crackers together
- Preheat the oven to around 140C/Gas Mark 1
- Line a baking tray with baking paper & dollop the mixture out on top of it
- Put another sheet of paper over the top of the mixture, then push with your fingers, or use a rolling pin to smooth the mixture out so it's one thin layer, around 3-4mm thick
- Remove the top level of baking paper
- Put in the oven for around 45 mins, or until crispy. It might buckle a little in the heat, but that's ok.
- Remove from the oven & let cool.
- Break up into largish pieces.
- Eat on it's own, or add hummus or anything else you would normally eat with a cracker.
- Store in an airtight container. These crackers can keep for up to 3 weeks. (maybe longer! But I haven't tested that, as I ate them all!)
Notes
- DIFFERENT SEEDS: Choose to make these crackers with a mixture of the seeds specified, or just a single seed, eg only linseed, or only sesame seeds.
- ALTERNATIVE FLOURS: You can also use a different gluten free flour to bind the seed crackers: choose yellow pea flour,oat flour, or buckwheat.
