Nut & Seed Crackers (Flax Seed Crackers)

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Posted October 5, 2023 by: Admin #Kitchen

Crafting these delectable nut and seed crackers is a breeze, even for novice chefs, and they boast impressive shelf life, ensuring a stash of wholesome snacks for days ahead. These crackers deliver on the promise of crispiness and crunchiness, all while being gluten-free, vegetarian, paleo, and embodying the essence of cracker perfection.

Seed Crackers with Almonds, Flax, Pumpkin and Sunflower Seeds

If you’re anything like me, crackers have long been the go-to snack. It didn’t matter whether it was morning, noon, or night; I was perpetually reaching for crackers and cheese, crackers and hummus, or simply munching on crackers solo. There’s an inexplicable satisfaction in the salty crunch of crackers when hunger strikes.

Unfortunately, many commercially available crackers are loaded with added sugars, vegetable oils, and refined carbs, making them less than ideal. However, nowadays, there are ample healthy cracker options crafted from whole foods and minimal ingredients, including my personal favorite, Mary’s Crackers. I adore the blend of nuts, seeds, herbs, and spices in their crackers, so I decided to give homemade crackers a shot!

Nut & Seed Crackers

These delightful nut and seed crackers feature a medley of almonds, sunflower seeds, sesame seeds, chia seeds, flax seeds, and pumpkin seeds. While the recipe calls for rosemary, you’re free to experiment with oregano, sage, thyme, or omit the herb entirely based on your preference.

Ingredients

1 cup almond flour
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup chia seeds
1/4 cup flax seeds
1/4 cup pumpkin seeds
2 tablespoons fresh rosemary, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt, with extra for seasoning
1 tablespoon olive oil
1 cup water

Instructions

Preheat your oven to 350°F.
In a large mixing bowl, combine almond flour, seeds, onion powder, garlic powder, rosemary, and sea salt.
Once thoroughly mixed, add olive oil and water, stirring with a spatula until you achieve a well-incorporated, thick dough. Allow the dough to rest for 15 minutes to enable the seeds to absorb water and expand, forming a substantial dough. When ready, divide the dough in half and set aside.
Line two baking sheets with parchment paper and spread half of the dough onto each sheet, using a spatula to ensure an even distribution. (If you only have one baking sheet, bake the crackers in two batches. Although the dough may fit on one large baking sheet, it will be challenging to roll it thin enough for crispy crackers.)
Place another piece of parchment paper on top of the dough and roll it out evenly to a thickness of approximately 1/8 to 1/4 inch. The thinner the dough, the crisper your crackers will be. (If necessary, this step can be performed on the countertop, with the dough subsequently transferred to the baking sheet.)
After achieving even thickness, remove the top layer of parchment paper, sprinkle a touch of extra sea salt on top of the crackers, and place the baking sheet in the oven.
Bake the crackers for 35-45 minutes or until the dough is completely dried and has a golden-brown top. Monitor them closely to prevent burning, as oven temperatures can vary.
Once baked, remove the baking sheet from the oven and gently transfer the crackers, along with the parchment paper, to a cutting board.
While the crackers are still slightly warm, use a sharp knife to cut them into uniform squares or your desired shapes. Alternatively, you can wait until the crackers cool completely and break them into pieces.
After cooling, serve immediately or store them in an airtight container in the pantry for up to 3-4 days. If stored for longer, the crackers may lose their crispiness.