Super Seed Crackers

You'll never guess how easy it is to make nutritious, wholesome crackers at home, and I make these delightful, crisp and crunchy gourmet Super Seed Crackers at least monthly to snack on. They are so much better than store-bought crackers and they make a beautiful presence on a charcuterie board. No one will believe that they are homemade! They are also very versatile as you can serve them with savory meats and cheeses, as well as jams and nut spreads. I love to use them for easy appetizers with some cream cheese and red pepper jelly, or a thin slice of cured meat and soft cheese with a sprinkle of chili flakes. The options are endless!

WHY THIS RECIPE WORKS

• Easy to make - all you do is combine all ingredients in a bowl and mix it up. You can make these all by hand without a mixer.
• Healthy crackers - with just simple ingredients and sweetened with just a touch of honey, these crackers are nutritious and delicious.
• 4 seeds - pumpkin seeds, sunflower seeds, flax and chia seeds are some of the seeds that I love to use in this recipe.
• High fiber - rolled oats, whole wheat flour and chia seeds contribute fiber which I always aim to increase in my diet.
• Crisp and crunchy texture - you will love how crisp these crackers are, and it makes them quite addictive.

INGREDIENTS FOR SUPER SEED CRACKERS

• Rolled oats - regular large flake rolled oats are essential for these crackers as it helps bind the dough.
• Sunflower seeds - these add crunch and delicious nutty taste.
• Pumpkin seeds - pepitas have vibrant green color and a buttery nutty flavor with pleasant crunch.
• Flax seeds - you can use brown or golden flax seeds and I love how they look, as well as the added nutrition they give.
• Chia seeds - chia seeds add such a lovely little crisp crunch, but I often make these with poppy seeds or extra flax seeds instead.
• All purpose flour - unbleached all-purpose flour works best in this recipe.
• Whole wheat flour - I love using some whole wheat flour for its nutty taste and added nutrition, but you can also replace it with an equal amount of all-purpose flour.
• Honey - peanut butter and honey is a really delicious combination. It adds a lovely floral sweetness while also acting as a binder to coat the granola and help make it clustery and crunchy.
• Coconut oil - a bit of oil helps coat the oats and make them nice and crunchy. Coconut oil has a higher melting point than liquid oil so it will also make it a bit more crisp.
• Salt - this is important to balance the sweetness and bring out all of the other flavors.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. Combine pumpkin seeds, oats, flax seeds, chia seeds, flour, salt, black pepper and baking powder in a large bowl and mix to blend evenly.
• STEP 2). Add wet ingredients. Add olive oil, honey and water and stir well until everything is nicely combined and it forms a soft and slightly sticky (but not wet) dough.
• STEP 3). Roll it out. Lay a large piece of parchment paper the size of your baking sheet onto a work surface. Place the dough onto the sheet, lay another piece of parchment on top and roll it out between the paper as thinly as possible. Transfer the parchment with the rolled-out dough to the baking sheet and
• STEP 4). Score it. Peel off the top piece of parchment. Score the dough by slicing through it with a sharp knife or a pizza cutter to mark the size of the crispbreads. I score it into 2x3-inch rectangles. Alternatively, you can bake the rolled-out dough without scoring and then break it up into random shapes after baking - this creates a nice rustic look.
• STEP 5). Bake for 13-16 minutes until evenly golden brown and dry. Transfer baking sheet to a wire rack and let cool before breaking into pieces along the score marks. Store in an airtight container.

EXPERT BAKING TIPS FOR SEED CRACKERS

• Roll the dough as thinly as you can. The seeds will stop you from rolling too thin so don't worry about that. Try to roll as evenly and as thinly as possible.
• Roll between two pieces of parchment. The dough is a bit sticky, so rolling between two sheets of parchment makes it easy to roll evenly and cleanly, and also makes it easy to transfer to the baking sheet.
• Score the dough before baking for neat squares or rectangles. I like to use a pizza cutter for this, but a knife and a ruler works great.
• Let the crackers cool completely before breaking into pieces. The crackers might still feel a bit soft while hot from the oven, and they will crisp up as they cool.
• Rotate the pan so they bake evenly. You'll notice that the edges will brown before the center so I like to rotate my pan halfway through baking to ensure it bakes evenly. The edges will inevitably be darker and crispier, but that's ok because it is important that the center pieces are cooked or they won't become crisp.

RECIPE FAQ

If you love oats, check out these recipes!

Small Batch Chocolate Chip Banana Muffins Thick & Chewy Breakfast Cookie Recipe Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option) Spiced Fig Crumble Bars with Salted Caramel Drizzle Chocolate Honey Nut Granola Clusters Ultimate Monster Cookies

Craving cookies?

If you love cookies as much as I do, check out the latest recipes:

Nutritious bakes

Here are some recipes that are on the healthier side: