It looks like a cracker. It eats like a cracker. But it’s hard to think of these little seed-studded gems as crackers because they are just so dang good for you. No carb-bloating guilty pleasure here. These are just pure pleasure, period. Leave the guilt outside.
Nothing but seeds, water, and seasonings are needed to whip up these truly super-easy-to-make, somewhat crunchy, slightly chewy super snacks. These were the first crackers I ever made and they changed the world of crackers for me forever. Once again, thanks goes to my favorite recipe blog, Oh She Glows, for letting me know how easy it is to make something so delicious that just happens to be ridiculously good for me, too.
Dip these crackers into hummus or top them with slices of avocado. Or do what I do and snack on them plain. Oh She Glows recipe genius, Angela Liddon, suggests using the seasoning mix Herbamare to give these crackers a pop of flavor. I like to use Dukkah that I found at Trader Joe’s, an Egyptian nut and spice blend. Sometimes TJ’s carries this yummy mix and sometimes they don’t…look for it next time you’re there and if they have it, snap it up! I add a heaping teaspoon of Dukkah to the seed mix for a burst of flavor that includes fennel, coriander, and anise.
Seeds are in many ways the world’s perfect food. Jam-packed with nutrients and all the goodness needed to grow something new, seed crackers are a great way to get quick energy and power. Don’t let the idea of making crackers intimidate you. I promise, these could not be easier to make. And once you give it a try, you’ll start making them all the time.
- ½ cup chia seeds
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ½ cup pepita seeds (or pumpkin seeds)
- 1 cup water
- 1 large garlic clove, finely grated on a Microplane OR ¼ tsp. garlic powder
- ¼ teaspoon fine sea salt plus more for sprinkling
- Other possible seasoning additions: Herbamare, kelp granules, dukkah (nut and spice blend—see above for more information), rosemary, thyme…the sky is the limit!
- Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper.
- Stir together all four kinds of seeds in a medium-sized bowl.
- In a small bowl, mix the water with the finely grated garlic, ¼ teaspoon sea salt, and any other seasonings you want to use.
- Add the water mixture to the seed mix and stir well, then let sit for about two minutes. After resting, the mixture should be quite thick and gel-like. Thank
- you, chia seeds!
- Place the gel-like seed mix on the parchment-lined baking sheet in two mounds. Then, using a spatula (and your hands if you’d like), spread the mixture into two smallish rectangles, about 12 x 7 inches each. Each rectangle should be about ¼ inch thick. Try to spread the mix as evenly as possible.
- Sprinkle lightly with fine sea salt.
- Pop into the preheated oven for 30 minutes.
- Pull out of the oven and use a sturdy spatula to flip over each of the two rectangles.
- Next, use a pizza cutter or a sharp knife to cut the crackers into squares, rectangles, or diamonds. Don’t worry about separating them—just slice and let them stay put.
- Put back in the oven and cook for another 30-40 minutes. The cooking time will depend on how thick your crackers are. You want them to be firm.
- Remove from the oven and let cool slightly. When cool enough to handle, break the crackers along the cut seams…
- …And dive in!