I’ve mentioned before that I don’t love the term ‘superfood’ because almost every edible plant food has ‘super’ qualities and health benefits. However, seeds may be my exception because they are so incredibly nutrient dense! Packed with fiber, protein, healthy fats, omega-3’s and a variety of micronutrients like zinc, magnesium, iron, b vitamins and vitamin E.
Seed crackers are one of my go-to, satiating snacks and a delicious way to get in that daily dose of super seed goodness. Unfortunately my cracker habit was quickly becoming an expensive one, as those tiny boxes rarely lasted more than a day or two. So I worked with my mother, and fellow seed cracker junky, to bring you this crazy easy recipe. These crackers are as good, if not better, then the store bought and will healthfully feed your love for seed crackers without breaking the bank.
Crunch on friends!
Homemade Seed Crackers
- 1/3 cup sesame seeds unsalted
- 1/3 cup sunflower seeds unsalted
- 1/3 cup pumpkin seeds unsalted
- 1/3 cup quinoa uncooked
- 2/3 cup brown rice flour
- 3/4 cup filtered water
- 1/4 - 1/2 tsp salt
- 1/4 - 1/2 tsp soy sauce , tamari or liquid aminos
Preheat oven to 375. Line a large baking sheet with a piece of parchment paper and then rip off an extra piece of equal size.
Combine all ingredients together in a large mixing bowl, stir well until thoroughly incorporated.
Pour seed mixture onto the middle of the lined baking sheet.
Place the extra sheet of parchment paper over top the mixture and press down to spread evenly over the baking sheet. Then use a small rolling pin (a wine or oil bottle works too) to spread the mixture out as thin as you can.
Carefully remove the top piece of parchment paper and bake cracker mixture in the oven for 10 minutes
After 10 minutes, the cracker mixture should be harder but somewhat malleable. Use a pizza cutter and slice crackers into squares, rectangles or whatever shape you like. Put them back into the oven and bake for 10 minutes more.
Your crackers may be done at this point or depending on your oven and the thickness of the crackers, they may need more time. If they need to cook a bit longer, bake in 5 minute intervals until crackers are golden brown and crispy. Allow them to cool before storing in an air tight container.
*if using salted seeds, omit or cut salt
*circle crackers look nice but I actually prefer making the crackers square so there is no waste
*these crackers are plain but feel free to add in spices like rosemary, cayenne pepper or cinnamon to create different flavors!