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These healthy Homemade Seed Crackers are naturally vegan, low carb, keto, dairy free and gluten free. They are perfect to have for when you need a nutritious snack for breakfast, in the middle of the day, pre or post workout. These crispy little treats also make a great addition to a cheese board or any other type of board. I hope you enjoy!
How To Make These Homemade Seed Crackers?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
The full printable version is below.
To make these Homemade Seed Crackers is very easy, you start by mixing all of the dry ingredients together in a large bowl. Then you stir in hot water, coconut and salt. Let the mixture stand for 10 minutes until thickened.
Transfer onto a prepared baking sheet lined with parchment paper and add another sheet of paper on top of the mixture. Using your hands or a rolling pin flatten the dough until even.
Remove the baking paper on top and bake for 40-45 minutes. Turn off the oven and leave the crackers to dry in the oven.
Once cool, break into pieces and serve.
How To Store These Homemade Seed Crackers?
Store any leftovers in an airtight container or Ziploc bag at room temperature for up to 1 month. Make sure the crackers are completely dried and cooled before storing.
Recipe Notes:
These Homemade Seed Crackers make a very easy healthy treat that is very versatile and you can add any of your favorite nuts or seeds.
Variations:
Parmesan Seed Crackers – Before baking sprinkle the crackers with grated Parmesan cheese.
Other Recipes You Might Like:
I hope you enjoy this homemade seed crackers recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintHomemade Seed Crackers
Healthy Homemade Seed Crackers that are naturally vegan, low carb, keto, dairy free and gluten free! They are perfect as a healthy nutritious snack and make a great addition to a cheese board.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
Ingredients
200 gr / 1 ½ cup pumpkin seeds
130 gr / 1 cup sunflower seeds
75 gr / ½ cup flaxseed
40 gr / ¼ cup chia seeds
35 gr / ¼ sesame seeds
1 tbsp ground psyllium husk powder
120 ml / ½ cup hot water
60 ml / ¼ cup melted coconut oil
1 tsp fine sea salt
Instructions
Mix all of the dry ingredients together in a large bowl.
Stir in hot water, coconut oil and salt.
Let the mixture stand for 10 minutes at room temperature until the seeds have soaked up the water and the mixture has thickened.
Meanwhile preheat the oven to 150 C / 300 F and line a baking sheet with parchment paper.
Transfer the mixture onto the prepared baking paper and place another sheet of baking paper on top. Use your hands or a rolling pin to flatten the dough evenly.
Remove the baking paper on top and bake for 40-45 minutes depending on ovens. Pay close attention in the end to avoid the ends overcooking.
Turn off the oven and leave the crackers to dry in the oven. Once cool, break into pieces and serve.
