Homemade Seed Crackers

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These crispy, wholesome Homemade Seed Crackers are packed with nutrient-dense seeds, naturally gluten-free, grain-free, and delightfully crunchy. They hold together without flour by using chia or flax seeds as a natural binder.

Ingredients

  • Seeds:
    • ⅓ cup raw sunflower seeds
    • ⅓ cup raw pepitas (pumpkin seeds)
    • ¼ cup sesame seeds (white or a mix of black and white)
    • ⅓ cup flax seeds (whole)
    • ⅓ cup chia seeds
  • Liquid/Binder: 1 cup warm water
  • Seasoning:
    • ½ tsp fine sea salt
    • 1 tsp garlic powder or dried rosemary/everything bagel seasoning (optional)
    • 1 tbsp olive oil or melted butter (optional, for extra richness)

Instructions

  1. Preheat and Prep: Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with a sheet of high-quality parchment paper or a silicone baking mat. (Tip: Do not skip the parchment paper, as the chia seeds make the mixture quite sticky.)
  2. Mix Everything: In a medium mixing bowl, combine all the dry seeds, salt, and seasonings. Pour in the warm water and olive oil (if using). Stir well with a spatula.
  3. Let it Gel: Let the mixture sit at room temperature for 10 to 15 minutes. The chia and flax seeds will absorb the water, creating a thick, gel-like “dough” that holds all the loose seeds together.
  4. Spread Thin: Dump the sticky seed mixture onto your prepared baking sheet. Using a spatula or a second sheet of parchment paper pressed firmly on top, spread the mixture as thinly and evenly as possible across the pan. The thinner it is, the crispier your crackers will be. (Peel off the top sheet of parchment if you used one for pressing.)
  5. Score (Optional): Use a pizza cutter or a sharp knife to gently score the sheet into your desired cracker sizes or squares before baking. This makes them easy to snap apart later.
  6. Bake: Bake for 45 to 55 minutes, or until the edges are deeply golden brown and the center feels completely dry and firm to the touch.
  7. Cool and Break: Turn off the oven and let the crackers cool completely inside the warm oven (about 20 minutes) to maximize crunch. Once cooled, break along the scored lines.

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