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…
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.
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.
Flip the crackers and bake for another 30 minutes, or until the bottoms are lightly browned.
Enjoy! Be sure your crackers are completely cooled before storing in a container or ziplock or they’ll get soggy.
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