Wholesome Seed Crackers

I’ve have a really hard time finding crackers that I can get excited about.  You know, gluten-free, low sodium, without a bunch of crazy additives or ingredients.  I’ve made crackers at home before – even trying my hand out with a gluten-free flour – but those honestly took a lot of time and effort. 

I’m all about simple.  Simple ingredients, simple cooking process, simply delicious.  These crackers are all of the above.  With just a handful of ingredients you’ll be able to make these incredibly nutritious and delicious crackers. 

They’re so simple to make that I’ve made at least five batches – seriously – in the past month or so.  Ben and I keep them in ziplock bags and go through about a batch a week.  I made them for a potluck one night and my even my gluten-eating friends have been asking for the recipe! 

My recipe is slightly adapted from Angela’s endurance crackers.  I found the flavor of dried herbs + spices to be better than fresh, and I’ve also found that sundried tomatoes are a nice addition to the mix.  Feel free to experiment!  Things I’m looking forward to trying: parmesan, nutritional yeast, chives, barbecue, liquid smoke…

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Wholesome Seed Crackers

[vegan, gluten + grain-free]

  • 1/2 c chia seeds
  • 1/2 c sesame seeds
  • 1/2 c sunflower seeds
  • 1/2 c pepitas/pumpkin seeds
  • 1 c water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • Add ins [optional]: sundried tomatoes, herbs/spices, etc. 

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Preheat oven to 325 and line two baking sheets with parchment paper [if you like thick crackers, you can use just one sheet, but I like mine a bit thinner.]

Mix all the ingredients – except water – together in a large bowl. 

Add the water to the mix and stir until everything combines and becomes thick. 

Spread the mixture onto the baking sheet[s].  I like to spread mine as thin as they’ll go without holes, which winds up being about 1 and a half baking sheets.  Holes in the mixture can be patched up easily. 

Bake for 30 minutes, then remove from the oven and cut desired-sized crackers.

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Flip the crackers and bake for another 30 minutes, or until the bottoms are lightly browned. 

Cool completely.

Enjoy!  Be sure your crackers are completely cooled before storing in a container or ziplock or they’ll get soggy. 

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Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts!

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