The Best Seeded Crackers

 

The Best Seeded Crackers

Delicious super crispy, super seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed - these healthy low-carb keto crackers are great for snacking and platters

CourseSnack

CuisineAmerican

DietVegan

Shelf life3 Weeks

Cook Time1 hour

Hand on time10 minutes

Total Time1 hour 10 minutes

Servings24

Calories108kcal

Ingredients

• 2¼ cups water
• 1.5 cups sunflower seeds
• 1/2 cup pumpkin seeds
• 1 cup sesame seeds
• 1/3 cup flaxseeds
• 1/2 tsp salt
• 1 tsp dried rosemary or your favourite herb
• 2 Tbsp psyllium husk flakes

Instructions

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:

  These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.

  Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

Notes

• You can add several different herbs and spices to these keto crackers. For example, Italian herbs, 'everything bagel seasoning,' garlic powder and onion powder, paprika, thyme, basil, oregano, or even zaatar. I'd suggest 1-2tsp of each.
• You could also include 2-3 tbsp of grated parmesan (non-vegan), or add some nutritional flakes (for vegan crackers), for more of a cheesy flavor.
• Add some chopped nori/ seaweed/ furikake seasoning, for even more flavor.
• These low carb crackers can be baked on an oven tray or a Silpat. 
• Use all raw seeds or lightly roast the pumpkin/sesame seeds for 10-15 minutes first. This will lead to more flavorful, crunchier crackers. 
• I've seen some recipes use ground flaxseed, but I advise against this. Flaxseed, when ground, can spoil very quickly due to the fats/oils oxidizing. So this is not good for your crackers or your bodies. 
• These vegan flax crackers can be made sweet too. In a similar way to making a sweet seeds granola bar, you can use a little sweetener for a sweet treat. You can also use this base to make a healthy 'brittle,' too.
• As mentioned above. I have also dipped these crackers halfway with homemade dark chocolate (no added sugar). 

Nutrition

Serving: 1Serving | Calories: 108kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg