These Easy Homemade Seed Crackers Pair Perfectly With Hummus Dip
A recipe for seed crackers, excerpted from the cookbook Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley
These crispy crackers are made from seeds only, which means they are rich in nutrients and give you long-lasting energy. It’s amazing how the chia seeds just soak up all the water and bind everything together while providing calcium and iron. We love using these crackers as a healthy vessel to dunk into dips.
Homemade Seed Crackers
- 1/4 cup sesame seeds
- 1/4 cup whole flax seeds
- 1/2 cup chia seeds
- 2 tablespoons extra-virgin olive oil
- 1 cup boiling water
- Flaky sea salt
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper. Place the pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, chia seeds, extra-virgin olive oil, and water into a large bowl. Stir to combine. Let the mixture rest for 10 minutes. You should be left with a thick seed gel.
- Pour the seed gel mixture onto the baking sheet. Place a second piece of parchment paper on top of the mixture and then use your hands or a rolling pin to spread the mixture as thin and evenly as possible. Remove the top parchment paper and sprinkle sea salt
over the mixture.
- Bake for 50 minutes or until the cracker sheet is dry and turning golden brown.
- Let it come to room temperature before breaking it into pieces of your desired cracker shape and size. Serve with sweet potato hummus or edamame hummus.
Note: Store your seed crackers in an airtight container in a cool, dry, and dark place for up to one week.
Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.