Seedy Crackers

Speedy and Seedy

Who would have thought that seeds can taste so good? They are better than any store-bought crackers and healthier too, if you are looking for a quick snack to make at home, this will become your go to. They are seedy, cheesy, salty and perfect with any dip (I love beetroot hummus). The cheesy flavour comes from the nutritional yeast so they are completely vegan and gluten free, which is perfect when you have guests coming over. 

Make sure to add the chia seeds as they will combine the whole mixture together, then  mix your favourite seeds with tamari and nutritional yeast and spread it on a baking sheet to bake for about an hour. They should be dry and golden brown everywhere, if the middle looks good they are ready. Let them cool on the baking tray and break them into uneven pieces. The result: the most delicious crackers ever. I haven’t tried different flavours yet but I can imagine that they would taste great with added herbs and spices like rosemary, paprika, cumin,… . The possibilities are endless. 

Seeds are so good for you too, they contain a lot of different nutrients, healthy fats and protein so make these  crackers the next time you want to grab that bag of crisps sitting in your cupboard. When I made them the first time my whole family loved them and wanted more – which is a good sign! These crackers not only taste great but I think that they are beautiful, you could use them as a salad or soup topping or on their own. 

You need

  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup flaxseeds
  • 1/4 cup black sesame seeds
  • 1/4 cup white sesame seeds
  • 2 tbsp tamari
  • 2 tbsp nutritional yeast
  • 1 1/2 cups water
  • pinch of sea salt
  • garlic powder (optional)

Preheat your oven to 120° C.

Mix everything except the salt in a bowl and let it sit for 10-15 minutes until seeds have soaked up the water. You want a jelly like consistency.

Spread them in an even layer on a baking sheet not too thick and not too thin. Sprinkle some sea salt on top.

Bake them for an hour but make sure to check every now and then, you don’t want burnt crackers. They just be dry and hard everywhere.

Let them cool for a few minutes and break them into uneven pieces. 

I like to have mine with hummus or just on their own.