Pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, chia seeds–these are super seedy snack crackers! Vegan.
These Super Seedy Snack Crackers are packed full of healthy seeds. They’re a sturdy cracker to enjoy 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!
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. You can easily make them gluten-free by using certified gluten-free oats, if necessary.
These crackers were easy to make. I mixed the seeds and rolled oats together in a large bowl, added the liquid ingredients and let it stands for a few minutes to allow the mixture to thicken. Using parchment paper both underneath and on top, I rolled the mixture out on a baking sheet, and 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! We snacked on them all week and ate them with this Slow Cooker Sweet Potato Turmeric Soup and this Butternut Squash Soup with Ginger and Orange.
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 3/4 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 1/8 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 airtight container.