Seed Cracker Recipe – Flax, Pumpkin & Sunflower Seed Bites

Last Updated on 2 months by Neha Deshmukh

Seed Cracker Recipe – Flax, Pumpkin & Sunflower Seed Bites

Hey everyone! I’m so excited to share this recipe with you – these seed crackers are seriously addictive. I first stumbled upon a version of these while trying to find healthier snack options, and honestly, I haven’t looked back. They’re crunchy, flavorful, and packed with goodness. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average crackers. They’re naturally gluten-free, vegan, and bursting with nutrients. They’re perfect for a quick snack, paired with your favorite dip, or even as a base for little canapés. Honestly, once you try these, you’ll be making them again and again. They’re a fantastic way to get a boost of healthy fats, fiber, and protein.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful seed crackers:

• 1 cup flaxseeds (about 120g)
• ½ cup pumpkin seeds (about 60g)
• ½ cup sunflower seeds (about 60g)
• ¼ cup chia seeds (about 30g)
• 1 teaspoon sea salt (about 6g)
• 1 teaspoon dried oregano (about 3g)
• ½ teaspoon red chili flakes (about 1.5g) – or more, to taste!
• 1 cup water (240ml)

Ingredient Notes

Let’s talk seeds! They’re the stars of the show, and each one brings something special to the table.

• Flaxseeds are amazing for omega-3 fatty acids and fiber. I like to use golden flaxseeds, but brown work just as well.
• Pumpkin seeds (or pepitas) are a great source of magnesium and zinc.
• Sunflower seeds are packed with Vitamin E and healthy fats.
• Chia seeds add a lovely texture and are another fantastic source of fiber and omega-3s.

When it comes to sourcing, try to find good quality seeds from a reputable supplier. You want seeds that are fresh and haven’t gone rancid. And don’t underestimate the power of good salt! I prefer sea salt for its cleaner flavor.

Step-By-Step Instructions

Alright, let’s get cracking (pun intended!).

1. First, in a nice big bowl, combine all the dry ingredients: flaxseeds, pumpkin seeds, sunflower seeds, chia seeds, sea salt, oregano, and chili flakes. Give it a good mix to make sure everything is evenly distributed.
2. Now, pour in the water and mix thoroughly. It will seem a little wet at first, but don’t worry, that’s exactly what we want.
3. Let the mixture sit for 10-15 minutes. This allows the seeds to absorb the water and thicken up. You’ll notice it transforms into a sort of paste.
4. Preheat your oven to 325°F (165°C). While the oven is heating, line a baking sheet with parchment paper. This is essential – it prevents the crackers from sticking.
5. Spread the seed mixture evenly onto the prepared baking sheet, aiming for about 1/8-inch thickness. It doesn’t have to be perfect!
6. Using a knife, score the seed mixture into cracker shapes. This makes it easier to break them apart later.
7. Bake for 30-40 minutes, rotating the baking sheet halfway through, until the crackers are golden brown and wonderfully crisp. Keep a close eye on them towards the end to prevent burning.
8. Once they’re baked, let them cool completely on the baking sheet before breaking them into individual crackers. This is the hardest part – resisting the urge to snack on them immediately!

Expert Tips

• Even Baking: Rotating the baking sheet halfway through is key for even baking.
• Thin is Best: The thinner you spread the mixture, the crispier the crackers will be.
• Cooling is Crucial: Don’t try to break the crackers apart while they’re still warm. They’ll be too fragile.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients if you have a severe allergy.
• Vegan: Yep, already vegan!
• Spice Level Adjustments: My family loves a little heat, so I usually add a full teaspoon of chili flakes. But feel free to reduce or omit them if you prefer a milder flavor.
• Seed Blend Variations: Experiment with different seed combinations! Hemp seeds, sesame seeds, or even a sprinkle of poppy seeds would be delicious. My friend loves adding a tablespoon of nigella seeds for a unique flavour.

Serving Suggestions

These seed crackers are amazing on their own, but they also pair beautifully with:

• Hummus
• Guacamole
• Cream cheese (vegan cream cheese works great too!)
• Your favorite chutney
• A simple salad

Storage Instructions

To keep these crackers nice and crisp, store them in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Q: What is the best way to store these crackers to maintain crispness?
A: An airtight container is your best friend! Moisture is the enemy of crispness.

Q: Can I add other seeds or nuts to this recipe?
A: Absolutely! Feel free to experiment with different seeds and nuts to create your own unique blend.

Q: Can these crackers be made without chili flakes?
A: Of course! Just omit them altogether.

Q: How can I ensure the crackers are evenly baked?
A: Rotating the baking sheet halfway through is the key. Also, make sure your oven temperature is accurate.

Q: Are these crackers suitable for those with nut allergies?
A: Yes, as long as you don’t add any nuts to the recipe! These are naturally nut-free.