I’m really trying to buy less packaged snacks!
Not that I buy a lot, but we do like the Simple Mills and Mary’s Gone crackers… as well as popcorn and granola sometimes. But in my efforts to make more homemade snacks instead of purchasing them, I came up with these crunchy and Spicy Seed Crackers that are so fun and easy to make!
I thought about turning them into seed cycling crackers, but the point of seed cycling is to eat the seeds raw to benefit from the nutrients… and these crackers are baked to a crisp perfection. So these are not for seed cycling, these are for a fun and healthy snack to eat alongside some veggies and hummus, or your favorite dip.
To make these savory crackers, you’ll need pumpkin seeds, sunflower seeds, chia seeds, sesame seeds and flaxseeds! Along with yummy add-ins like nutritional yeast, salt and pepper, crushed red pepper flakes for a spicy kick, coconut oil and hot water.
All you do is grind the seeds in the food processor, add in the spices and grind again, then transfer to a bowl and mix in the coconut oil and hot water. Once the mixture has thickened up, you line a baking sheet with parchment paper then add the mixture to the middle of the paper. Get another sheet of parchment paper and push down on the mixture to spread it out into a thin and even layer on the whole baking sheet. The thinner the better and the crispier the cracker! Then you bake for 45 minutes or so, allow it to cool and then break into pieces!
I truly adore these cracker gems and I hope you do too!
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PinDescription
Crunchy and savory homemade gluten-free crackers that are so fun and easy to make!
Ingredients
1/2 cup raw sesame seeds (white or black)
1/2 cup raw sunflower seeds
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup flaxseed
1/4 cup chia seeds
1/4 cup nutritional yeast
1 teaspoon red pepper flakes
1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 teaspoon cayenne (optional; for extra spice)
1/3 cup melted coconut oil
3/4 cup hot water
Instructions
Preheat oven to 340 degrees F.
In a food processor, add the sesame seeds, sunflower seeds, pepitas, flaxseed and chia seeds. Blend until crumbly! Next, add in the nutritional yeast, red pepper flakes, salt, pepper and cayenne. Blend again until well combined.
Transfer the mixture to a bowl. Stir in the melted coconut oil. Then stir in the hot water and allow the mixture to thicken to be more soupy than crumbly. If it’s too crumbly, add some more hot water.
Once the mixture has thickened, line a baking sheet with parchment paper and add the mixture to the middle of the paper. Get another sheet of parchment paper and push down on the mixture to spread it out into a thin and even layer on the whole baking sheet. The thinner the better and the crispier the cracker!
Bake for 45-50 minutes or until golden. Remove from oven and allow it to cool.
Then, break into pieces and enjoy!
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Have you tried to make these without the coconut oil?
I haven’t! You could try but I like it to help hold them together more.
Oh, these sound and look wonderful!