Super Seedy Crackers

These super seedy crackers are full of texture and crunch as well as flavour. Requiring only a few simple steps, you’ll want to have these crackers around all the time to enjoy with hummus, vegan cheese, soup, even on their own for a satisfying and healthy snack.

If you’re anything like us, every day when mid to late afternoon hits, we’re ready for a salty snack to hold us over until dinner. As much as we would love to devour a bag of chips on the daily (because we defs could), we created these seedy crackers as a healthier alternative that will actually leave you feeling satisfied.

The beauty of these crackers is their versatility – both in making them and eating them. We packed these babies full of seeds – quinoa, chia, pumpkin, sunflower, sesame – but honestly if you’re missing a few and have something else (flax, hemp, etc.) you could totally switch it up. We recommend keeping the quinoa and chia because they have the liquid that will hold the crackers together without the need for any flour or oils. Also, the spices that we added are optional, though we definitely urge you not to skimp on the nooch. We love playing around with different spice combos depending on our mood and what we’re pairing the crackers with. Try a spicier variation by replacing the optional spices with chilli powder, smoked paprika, and cayenne pepper, or make them super herby and delicious by adding a little bit of dried thyme and basil along with the rosemary. Basically, we’re saying that these crackers are not fussy at all, so have fun with them and get creative!

Need another reason why these super seedy crackers are so amazing? You can eat them with everything! They are so delicious and satisfying on their own, but they are even better with hummus and other dips, soups, or crumbled on salad as a crunchy topping. They will be the star of your next charcuterie board and if you’re feeling fancy, top them with a bit of vegan cheese, a drizzle of agave, and chilli flakes for the ULTIMATE snack! These crackers store super well at room temp for a few weeks, so you can always have a crispy and salty, yet healthy snack on hand.

How would you enjoy these Super Seedy Crackers?

Don’t forget to tag us in your creations – @smallkitchenbigplates

Super Seedy Crackers

  • Servings: 54 crackers
  • Print

These super seedy crackers are full of texture and crunch as well as flavour. Requiring only a few simple steps, you’ll want to have these crackers around all the time to enjoy with hummus, vegan cheese, soup, even on their own for a satisfying and healthy snack.

Ingredients

  • 1/4 cup dry quinoa, cooked according to package instructions
  • 1/4 cup chia seeds
  • 3/4 cup water
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
    Optional Add Ins
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried rosemary

Instructions

  1. Cook dry quinoa according to package instructions.
  2. Add the chia seeds and water into a medium mixing bowl and stir to combine. Let stand for 10 minutes until it forms a gel-like texture.
  3. Preheat the oven to 375°F (191°C) and line a baking sheet with a silicone mat.
  4. Add the cooked quinoa, pumpkin seeds, sunflower seeds, sesame seeds, nutritional yeast, salt, pepper, and optional spices if you are using them, and stir well to combine. If it seems a little thick, add a few tablespoons of water. Pour out the mixture onto the baking sheet and spread it evenly across with a spatula, pressing it down and making sure there are no gaps.
  5. Bake for 20 minutes and then remove from the oven and carefully flip the crackers, trying to keep it in one piece (it’s okay if it breaks, you will just have misshapen crackers). Use a pizza cutter or knife to lightly score the crackers so you can break them apart after (we did 9×6 to make 54 crackers). Place the tray back in the oven and bake again for another 15-20 minutes, until the crackers are golden-brown and crisp. Allow the crackers to cool and crisp up more before breaking apart and eating or storing.

Notes

  1. We like using black and white sesame seeds for the colour but if you only have one type, use 4 tablespoons of them.
  2. All of the optional add ins will enhance the flavour of the crackers and you can also try switching them up with different herbs and spices. Use 1/2 teaspoon each dried basil, thyme, and rosemary for a super herby cracker or try adding 1/2 teaspoon chilli powder, 1/4 teaspoon smoked paprika, and a pinch of cayenne for a spicy variation!
  3. Store the crackers in an air-tight container at room temp for up to 2 weeks.

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