It's time for the best Multi-Seed Crackers Recipe! These crispy homemade snacks are gluten-free, low-carb, vegan, keto, egg-free, dairy-free, and nut-free. Bonus? These unleavened savory snacks are made with whole foods like pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, and flax seeds.No yeast, no baking soda, no leavening agents, and no special equipment are required, as well. They are perfectly toasty, super crunchy, and very hard to stop eating. What's not to love?
2tablespoonchickpea flour*see recipe notes for substitutions
1tablespoonolive oilextra virgin
1cupboiling water
½teaspoonsalt
Optional herbs and spices
½teaspoongarlic powder
½teaspoondried basil leaves
½teaspoonred pepper flakes
¼teaspoonground black seeds
Instructions
First, in a medium-sized bowl mix pumpkin seeds, sunflowers seeds, sesame seeds, flax seeds, chia seeds, chickpea flour, salt, garlic powder, dried basil leaves, red pepper flakes, and ground black seeds.
Next, pour extra virgin olive oil and boiling water over the seed mixture. Stir until everything is combined and there aren't any dry spots. Cover it with a kitchen towel and let it rest for at least 10 minutes. The mixture should become thick and gelatinous.
Preheat the oven to 302°F / 150°C.Then, transfer the mixture to a baking sheet covered with parchment paper. Use a silicone spatula to spread it evenly into a thin layer. You want to distribute the seed dough uniformly and as thin as you can to achieve that satisfying crunch. I used a square baking sheet (13x13 inches) and the dough covered it all to the edges with ⅛" (3-4mm) thickness.
Bake your homemade crackers for 60 minutes or until they become golden brown and dry. Adjust the baking time (+/- 5 minutes) to achieve the desired crispiness. However, be sure to watch carefully near the end of baking time because they are thin and can burn quickly.
Finally, remove the sheet from the oven, and place the parchment paper with crackers on a wooden surface or cooling rack. Let them cool completely. Once cooled, break them into randomly sized pieces.Enjoy right away or store in an airtight container at room temperature for up to 2 weeks.
Notes
Use only raw seeds for this recipe. They will toast perfectly while baking. If you use already toasted seeds they may become bitter.
Spreading the mixture into a very thin layer of approximately ⅛" (3-4mm) is crucial for achieving super crispy store-bought-like crackers. If your crackers are thicker you may want to bake them for additional 5-15 minutes.
Rotate the baking sheet occasionally if your cracker is browning unevenly. Oven temperatures can vary from one spot to the other so it is the best practice to rotate the pan halfway through to achieve even browning and baking.
I really like the rustic look of breaking apart these crackers with my hands. If you want your crackers to be cut into a uniform shape, you can cut them halfway through baking. After baking for 25-30 minutes remove the sheet from the oven, quickly cut the dough with a sharp knife, then return to the oven to be fully baked.
Seeds variety - feel free to swap out or add some of your favorite seeds for this recipe except for chia seeds. Chia seeds do the binding work together with chickpea flour. For example, you could add hemp seeds or poppy seeds but try to maintain the same ratio as written. Also, you can add fennel or cumin seeds only in small quantities because they will give your crackers a bold distinctive flavor.
Chickpea flour - instead of chickpea flour you can use quinoa flour, oat flour, or millet flour.