Seed Crackers (Paleo, Gaps, GF)
This is probably one of my favorite homemade seed cracker recipes. It’s crunchy with just the right amount of salt and perfect for dipping in soup or guacamole. It’s quick to whip up and throw in the oven to cook while the soup is on. You could also put these in the dehydrator if you have one but the cooking time would have to be adjusted.
The ingredients in these seed crackers are easy:
Pine nuts
Sesame seeds
Flax seeds
Pumpkin seeds
Sunflower seeds
Chia seeds
Salt
Avocado oil
Honey
You’ll also need
cookie sheet
parchment paper
pizza cutter or knife
For most of these nuts and seeds, I soaked them for 24 hours, then roasted them at a low temp. Soaking nuts and seeds breaks down the anti-nutrients like phytic acid, making them easier to digest AND the nutrients in them more bioavailable. I do big batches at a time to always have on hand for snacking on or making things like these tasty seed crackers.
The seeds that were not soaked prior were the flax seeds and the chia seeds. Their ability to gel is what makes them hard to soak. At the same time, it’s what gives these crackers the ability to form in to crackers that don’t crumble apart.
The flax and the chia seeds are the only seeds that I don’t recommend swapping out. Anything else can be swapped for more or less of another seed. Just keep the ratios the same.
Once you throw all the seeds in a bowl, add hot water, avocado oil, and honey and mix well. Let it sit for a few minutes. You’ll notice that the water absorbs and the texture becomes gel-like. Those are the chia seeds working their magic.
If you have a large pan, cover it in parchment paper then spread the seed mixture out evenly. If your pan isn’t so big, you may have to spread the mixture out on a couple different pans. You want to spread it out quite thin (1/8 inch) so that is hardens well and becomes crunchy.
These take a good hour in the oven at least at 300F. You can leave them in a bit longer depending on how crisp you like them. I sometimes put the heat up to 400F for the last 5 minutes or so to let them crisp up.
They’ll harden even more after you’ve let them cool.
Halfway through the cooking process, I take them out of the oven and cut lines with a pizza cutter. These seed crackers are much easier to cut when they are still soft so if you want nice square crackers, don’t forget this step. Though, they’ll be good either way.
Seed Crackers
seed crackers
3/4 C pine nuts
1/2 C sesame seeds
1/4 c flax seeds
1/2 C pumpkin seeds
1/2 C sunflower seeds
1/2 C chia seeds
1 tsp. salt
2 tbsp. avocado oil
2 tbsp. honey
Directions
Preheat oven to 300F.
Mix nuts and seeds in to a bowl. Add salt, hot water, and honey. Stir until combined.
Allow to sit for 5 minutes.
Spread (about 1/8 inch) on a parchment lined baking sheet (16”x18”) or two smaller baking sheets.
Bake in the oven for 1 hour or until browned. Increase heat to 400F for 5 minutes at end if you would like them more browned. Careful not to burn!