I love these crunchy seed crackers. It’s easy to make and very delicious. Enjoy with cheese and pomegranate wine, unless of course you’re watching your carbs.
These delicious seed crackers are made with healthy ingredients like pumpkin seeds, flaxseeds, chia seeds, sunflower seeds, and sesame seeds. Collagen protein powder and coconut oil are also incorporated into the recipe to add protein and healthy fats. I like a sprinkle of za’atar seasoning to finish, but that’s completely optional.
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😍 Why you’ll love this recipe
This recipe is very forgiving. This means you don’t have to use exact amounts of each ingredient; you can add a little less or a little more and still have a benefit. It’s low carb, keto friendly, and gluten free. This seed cracker recipe is perfect if you want a grain-free option for your charcuterie board.
🛒 What you need for this recipe
🔖 Materials and Substitutes
Chia seeds and flaxseeds: These act as a binder when mixed with boiling water, giving the seed mixture a jelly-like texture that is easy to spread. You could also use plantain husk. Additional seeds: Use flax seeds, sunflower seeds, pumpkin seeds (pepita), and sesame seeds. Hemp seeds may also be effective. Collagen powder: This is optional but adds more protein. Coconut oil: Extra virgin olive oil or avocado oil are great alternatives. Seasonings: All you really need is sea salt, but you can also use non-bagel seasonings like onion powder, garlic powder, and paprika, as well as herbs like thyme and rosemary.
🧀 How to make seed crackers
Preheat oven to 350 degrees Fahrenheit
Step 1: Combine sunflower seeds, flaxseeds, sesame seeds, pumpkin seeds, chia seeds, salt, and protein powder in a medium bowl. Add coconut oil and boiling water. Stir and let rest for 30 minutes.
Pro tip: This resting period will thicken the mixture and make it jelly-like, so don’t skip this part.
Step 2: Line a large sheet pan with parchment paper. Pour the seed mixture into the pot. Use a rubber spatula to spread it into an even layer. Bake on the lower rack of the oven for 30 minutes. If the mixture still feels wet, continue baking, checking every 5 minutes.
Pro tip: Be sure to use parchment paper instead of wax paper. Because they are not the same. Wax paper is not recommended for use in the oven.
Step 3: Remove the baking tray from the oven and cut the seed crackers into small squares. Bake for another 20 minutes or until crispy. Remove from the oven, wait until cool, then store in a ziplock plastic bag.
Pro tip: Before cutting into squares, make sure the mixture is firm but not crunchy so it doesn’t crumble or crack.
🍽️ Service suggestions
So what goes with this seed cracker recipe? Here are some ways to enjoy it!
🤷🏻♀️ Frequently asked questions
The best way to store seed crackers is to use an airtight container such as a ziplock bag and store in a cool, dark place such as the pantry.
When stored properly, homemade seed crackers will stay crispy and fresh for up to 10 days. It can be frozen for long-term storage.
👩🏼🍳Pro Tips
To make these keto seed crackers even more delicious, try sprinkling them with za’atar mix before putting them in the oven. Using a pizza wheel to cut seed crackers makes cutting crackers much easier. I like to stuff these crackers with cheese. The two really complement each other. The protein powder and coconut oil used in this recipe can be omitted if desired.
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📖Recipes
seed crackers
These delicious low carb seed crackers are easy to prepare and make a great snack option. Enjoy with cheese and wine or on its own.
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rate
Quantity: 48 cracker
calorie: 118kcal
Instructions
Preheat oven to 350 degrees Fahrenheit
Combine sunflower seeds, flaxseeds, sesame seeds, pumpkin seeds, chia seeds, salt, and protein powder in a medium bowl. Add coconut oil and boiling water. Stir and let rest for 30 minutes.
Line a large sheet pan with parchment paper. Pour the seed mixture into the pot. Use a rubber spatula to spread it into an even layer. Bake on the lower rack of the oven for 30 minutes. If the mixture still feels wet, continue baking, checking every 5 minutes.
Remove the baking tray from the oven and cut the seed crackers into small squares. Bake for another 20 minutes or until crispy. Remove from the oven, wait until cool, then store in a ziplock plastic bag.
Precautions
This resting period will cause the mixture to thicken and become jelly-like, so don’t skip this part. Be sure to use parchment paper instead of wax paper. These are not the same. Wax paper cannot be used in the oven. To make these keto seed crackers even more delicious, try sprinkling them with za’atar mix before putting them in the oven. Using a pizza wheel to cut seed crackers makes cutting crackers much easier. I like to eat these crackers with buried cheese. The two really complement each other. The protein powder and coconut oil used in this recipe can be omitted if desired.
nutrition
Provided by: 4cracker | calorie: 118kcal | carbohydrates: 4g | protein: 6g | fat: 9g | Saturated fat: 3g | cholesterol: 0mg | sodium: 75mg | fiber: 3g | sugar: 0g
