Making your own delicious seed-based crackers is easy and fun. Nutty and flavorful, these crackers will disappear almost instantly, with or without the help of cheese. Our Market Harvest spice blend works beautifully, with its nuanced mix of seed flavors, including the pungency of ajwain, the light sweetness of fennel and a gingery-pepper bite from grains of paradise.
You could also substitute our Better Than Everything Bagel Spice. Both blends have sea salt, so we didn't add any extra salt to the recipe. Inspired by a recipe from our friend Grace Benveniste.
Makes 1 cookie sheet of crackers
Ingredients:
1/4 cup flax seed meal*
1/4 cup black chia seeds
1/4 cup flax seeds (dark or golden)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup toasted sesame seeds
2 tbsp Market Harvest Spice
*To get 1/4 cup flax seed meal, simply grind 1/3 cup flax seeds in a coffee grinder.
Directions:
Preheat oven to 350 degrees. Combine all the ingredients in a bowl. Add 1 1/2 cups water and mix well again. Let the mixture sit for at least 20 minutes to soak up the water. Spread the mixture using the back of a spoon on a parchment paper lined cookie sheet until thin.
Bake the crackers until crispy, flipping the crackers once midway through baking, about 30 minutes per side. Cut up or break into pieces.
Thanks for the review, Elena! It’s the time of year that I too will be making these again, and I will try using a new piece of parchment paper too.
I think the recipe is great. I soaked them, added my own spices like garlic powder, onion powder, paprika, used a cajun seasoning for the salt part. At the 30 min mark, I did flipp the entire thing over and carefully remove from parchment using a thin spatula. At this point I placed on new parchment as recommended. I would recommend using a pizza cutter at this point to cut into squares. Continued to bake additional 30 mins. Kept checking and removing the crispy outer ones, as they got done. Very good!
If you have it on parchment, flip the whole thing over onto a new piece of parchment on the pan. I also used a little bit of coconut flour to help bind the mixture as I found it to be a little loose.
I tried this recipe and it was a disaster. Not sure how you can flip the crackers once midway without it falling apart. Only the edges were crispy. Any tips?
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Olivia
August 01, 2020
Loved this recipe totally satisfied the crunchy chip cravings I baked at 350 with convection flipped about 35 mins into baking flipping is necessary I was going to skip this step thankful I didn’t … I turned the oven off after an hour total cook time and left the crackers in warm oven they came out perfectly dried and crunchy no burnt pieces