5 Seed Crackers
Make a batch of these homemade 5 seed crackers with just 5 minutes hands-on time. They are naturally gluten-free, nut-free, vegan, and keto-friendly. Made with natural ingredients, you can easily make a snack that is free from processed seed oils, preservatives, and flavorings.
These are my go-to homemade crackers that I keep on hand for quick snack platters and sneak into the kids’ lunchboxes. They store well for up 3 weeks, making them a wholesome addition to your homemade pantry.
If you loved this Seed Cracker Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
5 Seed Crackers
Ingredients
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
- 1/4 cup flaxseed
- 1 tsp salt
- 1 tsp dried thyme optional
- 1 cup lukewarm filtered water
Instructions
- Preheat the oven to 350F (180C).
- In a medium bowl, add all dry ingredients, followed by a cup of lukewarm, filtered water.1 cup sunflower seeds, 3/4 cup pumpkin seeds, 1/2 cup chia seeds, 1/2 cup sesame seeds, 1/4 cup flaxseed, 1 tsp salt, 1 tsp dried thyme, 1 cup lukewarm filtered water
- Mix well, cover with a tea towel and let the mixture rest for 10 minutes for the chia seeds to gel up.
- Cover a baking tray with baking paper and spread the seed mixture in a thin layer onto it – about 1/4 inch. Otherwise, they can get chewy and soggy.
- Bake for 40 minutes on the lowest rack in your oven, making sure it bakes evenly. If your oven has hotspots, turn the baking tray half-way through baking or cover it with another layer of baking paper if necessary.
- Let the keto seed crackers fully cool. Any moisture will make them soggy and will impact the shelf-life. Once cooled, break them into bite-sized pieces and store them in an airtight container.
- Once fully cooled, store in an airtight container in a cool and dark spot for up to a month.
Notes
Nutrition
Ingredients and ingredients
You can substitute the seeds with others as long as the overall seed-to-water ratio remains the same. Do not reduce the amount of chia seeds in the recipe as they are required to hold the seeds together.
- Chia seeds – You can use white, black, or a mix of white and black chia seeds for this recipe. As the water is added to the dry ingredients, the chia seeds will gel up quickly within minutes, creating a uniform mixture. Don’t let the seeds soak for too long or the mixture will be too wet and soggy.
- Sunflower and pumpkin seeds – Use natural, unroasted seeds.
- Sesame seeds – I recommend using white sesame seeds for extra color in the crackers but you can use black sesame as well.
- Flax seed – Use whole flax, aka linseed, for this recipe, not ground ones.
- Herbs and spices – I love adding dried thyme and salt to my crispy chia seed crackers but you can certainly use whatever spices and flavors you like. Oregano, basil, rosemary, cumin, black pepper, or chili flakes are all great options.
Serving
These crispy seed crackers are delicious on their own but are equally delicious with your favorite dip such as my smoked tuna dip, sunflower pesto, or cottage cheese egg salad as a wholesome snack. Add them to an antipasto or cheese platter for extra flavor and crunch.