As much as I love baking up a homemade batch of sweet treats like cookies, cupcakes or muffins we are the worst for reaching for mass-produced, additive laden savoury snacks 'fresh' from the supermarket shelves. Even plant-based foods can be not-so-good-for-you when they have been processed within an inch of their lives so I have been keeping an eye out for easy, fast and delicious cracker ideas. When I spied Robyn's adaptation of the seed crackers from Oh She Glows I was instantly inspired to create my own version!
I really can't tell you how super-simple these crackers are to pull together - it honestly took me longer to spread the mix onto the baking tray than it did to make the actual mixture and even that was only a matter of minutes! I had the pan ready to go into my oven before it had even finished pre-heating.
My version replaces the sea salt with tamari (or soy sauce, Braggs Liquid Aminos or even miso!), adds in some nutritional yeast for a delicious umami flavour and gets a little smoky kick from chipotle powder and smoked paprika!
We've enjoyed these on their own, with dip (hummus is the perfect friend!), alongside big bowls of curried butternut soup and spread with peanut butter. They are a healthy grab-and-go alternative to store-bought options! Satisfying and packed with good things like omega 3, protein and calcium give them a whirl today!!
SMOKEY 4-SEED CRACKERS
* Gluten-Free Option *
Adapted from Robyn's recipe
- Makes : 24 Large or 36 Small Crackers -
- Takes : 5 Minutes Prep
55 Minutes Cooking -
1/2 cup of chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
3/4 cup water
1 Tbs tamari (for gluten-free) or soy sauce/Bragg Liquid Aminos
1 Tbs nutritional yeast
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika
- Pre-heat your oven to 160C (325F) and line a baking sheet with parchment.
- Combine the dry ingredients (seeds, nutritional yeast & spices) in a medium bowl.
- Add in the water and tamari, stirring to combine well.
- Allow to sit for about 5 minutes until the liquid has been absorbed by the chia seeds. You may have a little liquid still pooled in the bottom, this is fine.
- Pour the seed mixture onto you prepared pan and use a spatula to spread it evenly to about 1/3cm thick*.
- Bake for 30 minutes before slicing into your desired size crackers and gently flipping over. Bake for a further 25 minutes* until brown and starting to crisp up nicely.
- Remove from the oven and place crackers onto a cooling rack as soon as possible for maximum crispiness.
- These will keep in a sealed container for a couple of weeks (if they last that long!!)
*Recipe Note : My biggest suggestion when making these crackers is to either ensure that the edges don't taper off too much become way thinner than the rest of the slab or at about the 40 minute mark, remove the edge pieces which should be nicely browned and let the inner pieces continue to bake until equally as crispy!
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