Pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, chia seeds--these are super seedy snack crackers! Vegan. Made with a base of rolled oats, these are a sturdy multi-seed cracker, delicious with soup.
These Super Seedy Snack Crackers are packed full of healthy seeds. Enjoy these sturdy multi-seed crackers on their own, with soup, or spread with cream cheese, goat cheese, or even nut butters.
I discovered this recipe in Bon Appetit. I was skeptical at first, imagining it might result in crumbly crackers and scattered seeds. Not the case! These seedy snack crackers hold together beautifully and no, they don't taste like cardboard. They're remarkably yummy!
I adapted the original recipe slightly by adding nutritional yeast. I also reworked the instructions to describe how I made sure these would not break and fall apart as soon as they came out of the oven!
Start with a base of rolled oats (certified gluten-free, if necessary) then add your favourite seeds! Adapt this recipe to make it your own. For example, if you don't care for poppy seeds, leave them out!
Pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, chia seeds--these are super seedy snack crackers! You can add any combination of seeds you like, as long as the total amount is the same.
Nutritional yeast (not to be confused with regular yeast) tastes a little like Parmesan cheese. It adds lots of flavour to these crackers.
You can easily make them gluten-free by using certified gluten-free oats, if necessary.
These multi-seed crackers are easy to make.
You'll find step-by-step instructions in the recipe card below. Here's a quick overview of how to make Super Seedy Snack Crackers.
- Mix the seeds and rolled oats together in a large bowl,
- Add the liquid ingredients, and let it stand for a few minutes to allow the mixture to thicken.
- Using parchment paper both underneath and on top, roll the mixture out on a baking sheet.
- Put it in the oven to bake.
The original recipe instructions advised flipping the mixture over after 20 minutes to bake on the other side. I had visions of it cracking and ending up all over the floor, so I inverted another baking sheet on top, flipped the whole works over, and continued baking it until it was lightly browned around the edges. Success!
Try them with goat cheese and a spread of fig jam or this Quick Sugar-Free Blackberry Chia Seed Jam.
Storage instructions for multi-seed crackers
Store these crackers in an air-tight container on the counter or in your pantry.
Super Seedy Snack Crackers
- Heat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy sees, nutritional yeast and salt.
- In a medium bowl, stir together olive oil, maple syrup and ¾ cup room temperature water.
- Pour liquid mixture over seeds and oats and stir to combine. Let stand for 10 minutes until oats soften and mixture thickens.
- Transfer mixture to parchment paper lined sheet. Place another sheet of parchment paper on top and gently smooth out, using your hands or a rolling pin to flatten to ⅛ inch thick. Remove top sheet of paper.
- Bake for 15 - 20 minutes. Remove from oven. To flip over to the other side without breaking, place the second piece of parchment paper on the cracker. Invert an additional baking sheet on top, then grasping both sheets (using stove mitts) flip over. Remove the (hot) baking sheet, gently peel off the parchment paper and return to the oven to bake for an additional 15 minutes, or until lightly browned at the edges.
- Remove from oven, let cool on pan. When completely cool, cut or break into pieces. Store in air-tight container.