Savory seed crackers made with just a few simple ingredients. So easy to make. Gluten free, nut free, paleo and vegan-friendly.
Have you been following my plastic free journey of Instagram? ? I’ve made a solid commitment to reduce the amount of plastic our family consumes on a daily basis. What I’ve found is that it’s not always an easy thing to do.
But single-use plastics are a REAL problem and must be reduced in order to save our oceans and our environment.
Plastic is EVERYWHERE, especially in the food industry. And while our family isn’t totally plastic free, we’ve made some really great improvements and are finding new ways every week to reduce plastic use.
The hardest places for me to avoid plastic seems to be breads, crackers, and cheeses. I’ve made my own crackers in the past. My “Cheesy” Paleo Crackers have been a family fav. Today’s seed cracker recipe is a more savory take on that recipe.
Here’s the recipe deets:
❤️sunflower seeds… I recommend soaking nuts and seeds before consuming. This makes the nutrients more available AND makes them easier to digest. You can also purchase already soaked (activated) sunflower seeds.
❤️pumpkin seeds… again, I use activated pumpkin seeds that I soak and dehydrate myself. See directions in recipe below. You can also purchase already activated pumpkin seeds.
❤️sesame seeds… I like to use a mix of white sesame seeds and black sesame seeds. Or try just black sesame seeds for a darker, heartier cracker.
❤️nutritional yeast… is a great flavor enhancer.
❤️good quality fat… melted ghee or coconut oil works great. I also like to use avocado oil.
❤️coconut aminos or gluten free tamari… is the secret to the savory flavor of these crackers.
❤️salt for sprinkling… salt makes everything better. I prefer a coarse sea salt for sprinkling, but you can use regular salt as well.
That’s it. Just a few simple things. Basically just seeds. No gluten, not nuts, no dairy (unless you use ghee), and no eggs.
These seed crackers are perfectly savory and super delicious. They have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?
They are great for dipping in sweet potato hummus or your favorite soup. Also great for snacking and party platters. And no plastic or packaging if you buy your seeds in bulk. ?
Here’s the step by step process:
Step 1: Place sunflower and pumpkin seeds into food processor.
Step 2: Process until you get a coarse flour-like consistency (about a minute or so).
Step 3: Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
Step 4: Press mixture into a firm ball and press down onto a surface lined with parchment paper.
Step 5: Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
Step 6: Score into desired sized crackers with sharp knife or pizza cutter.
Step 7: Bake at 300’F for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
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Savory Seed Crackers
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
Description
Delicious savory seed crackers made with just a few simple ingredients. So easy to make. Gluten free, nut free, paleo and vegan-friendly.
Ingredients
- 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
- 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
- 1/2 cup sesame seeds (I use a mix of white and black sesame seeds)
- 2 tbsp nutritional yeast (I use THIS unfortified brand)
- 3 tbsp melted ghee or coconut oil OR avocado oil (I use THIS)
- 2 tbsp coconut aminos OR gluten free tamari (I use THIS or THIS)
- OPTIONAL: coarse sea salt (or regular salt) for sprinkling (like this)
Instructions
- Preheat oven to 300’F.
- Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
- Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
- Press mixture into a firm ball and press down onto a surface lined with parchment paper. Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
- Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired.
- Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
Notes
To activate your sunflower and pumpkin seeds, simply soak in salted water overnight (1 tsp salt per cup of seeds), drain and rinse, and dehydrate at 105’F until crispy and dry. You can also purchase already activated sunflower seeds and pumpkin seeds online or at your local health food store.
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Aivan ihania, kiitos Katja!
Ole hyvä!! Hope you enjoy! 🙂
Katja, the crackers look delicious. Does the recipe call for seeds that have been soaked and are still wet? I have seeds that have been sprouted and dehydrated. Do I need to add liquid to the recipe?
Thank you for sharing.
Hi, June! I use dry seeds for this recipe. I soak and dehydrate them. I am sorry if the recipe was not clear. I have a NOTE at the bottom to describe how I “activate” my seeds. I hope that helps. 🙂
I love these crackers they are so yummy.
Yay! So glad you love them. 🙂
My grandchildren love these crackers. And so do I. Great recipe.
Thank you so much for this wonderful recipe. These are the BEST gluten free crackers I have ever made. Will be making them again and again.
These are delicious but my crackers ended up very fragile and crumbled easily. They wouldn’t stand up to a dip. Any suggestions?
I did substitute a mixture of hemp and chia seeds because we didn’t have sunflower. Could that be it? I did use raw pumpkin seeds as the recipe called for.
The sunflower seed + pumpkin seed “flour” is the base for these crackers. It’s what holds them together. I’m guessing that leaving out the sunflower seeds is what changed the recipe so much. 🙂
Love love love these crackers. So tasty and healthy. Thank you!