Seed Crackers for a Meatless Monday Snack
Crunchy, nutritious, and satisfying, these protein and fiber-filled SEED crackers are perfect for getting you through a busy day! Whip up a batch of these vegan and gluten free crackers today!
You know how bloggers write posts like “My Top 10 Tips for Full Time Blogging” or “What I’ve Learned in My First Year Blogging” and they ALWAYS say to make a schedule and stick to it? Well, yeah, I’m HORRIBLE at that.
Grad school assignment due? I’m all over that…and usually with time to spare. Blog post I want to write? Well, it can take over a year.
Case in point…this recipe.
These seed crackers are one of the first recipes I adapted for my blog (over a year and a half ago!).
You see, when I first started reading food blogs about five years ago I fell in love (as did everyone else) with Angela’s Oh She Glows. Her creativity and thoroughness are inspiring! I had experimented with veganism and while I ultimately decide it was not healthfully sustainable for me with my allergies, it [virtually] introduced me to Angela! My diet is still about 60% vegan, so I frequently visit Angela’s site.
I swapped a few things from Angela’s recipe, but she created this concept…The Seed Cracker. Like Flakers you may see in stores, but WAY cheaper, healthier (because you make them yourself), and MUCH more flavorful! YOU control the flavor by adding whatever spices you’re in the mood for — savory OR sweet! I could literally eat the entire tray myself…and so could my mom…mayyyybe we both have…I’ll never tell!!!
I also love this recipe because…
It’s packed with protein.
These crackers are so portable.
They’re the healthiest crunch or crisp I’ve ever met.
They provide sustainable energy to nourish my body, so I feel good about snacking.
They’re filling and satisfying so I don’t go grazing all afternoon.
They’re full of omega 3 fatty acids, which help skin glow and protect your heart!
There’s no butter and no hydrogenated anything.
They’re preservative-free, with no artificial coloring or dyes like some other crackers on supermarket shelves!
I really wish I had some as I’m writing this post…{cue stomach growl}
If that weren’t enough, they’re completely allergy-friendly! They’re nut-free, dairy-free, soy-free, meat-free, and oil-free!
AND still LOADED with bursting flavor!
Can you tell that I’m OBSESSED?!
Simply combine seeds and oats in a small to medium-sized bowl. Add any spices you desire (some of my favorites are listed below!)…then simply add water. Mix and spread thin on a baking sheet.
Bake, then cut and flip, and then bake some more.
Viola!…your own homemade crackers…and packed with so much nutritious goodness!
For the paleo version, simply omit the oats and quinoa and sub with more SEEDS! Simple as that!
Given all of that, seeds are energy-dense (like nuts), so eating the entire tray at once will {calorically} add up! Each cracker contains about 50 calories, so you can still eat a few for the perfect snack! Or dip in some hummus for a fiber and protein boost!
- ½ c. raw pepitas
- ½ c. raw sunflower seeds
- ½ c. chia seeds
- ½ c. rolled oats
- ¼ cup cooked quinoa OR add another ¼ cup of seeds or oats
- ¾ cup water
- 1 clove garlic, finely chopped or grated (Use 2 cloves if you’re a garlic lover!)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt + additional for sprinkling on top, if desired
- ½ teaspoon oregano
- 2 teaspoons chili powder
- Red pepper chili flakes, optional, to taste
- Paleo version: Omit oats and quinoa, replace with equal amounts of more seeds of your choice.
- Preheat oven to 325°F.
- Line a large baking sheet with parchment paper.
- In a medium-sized bowl, combine seeds, oats, and quinoa. Add spices, garlic, and water and mix thoroughly until well combined. The mixture should be paste-like and moist, not too thin so water is running.
- Pour mixture onto the baking sheet and carefully spread it out with a spatula or the back of a fork. It should be between 1/8 and ¼ inch thick. Be sure there are no holes. Sprinkle with additional spices to taste.
- Bake for 25 minutes in the middle rack of your oven.
- After 25 minutes, remove from oven, cut into squares with a sharp knife and carefully flip squares over. The crackers will be very delicate. Sprinkle with extra spices, if desired.
- Bake for additional 20-25 minutes, keeping an eye on them for the last 5 minutes.
I’m so glad I was finally able to share these amazingly delicious, nutrient-packed, one of my favorite things ever…
Have a great Meatless Monday!
XO
These look INCREDIBLE!! I’ve been wanting to make my own crackers forever! I’m in love with Oh She Glows too.. I just ordered her cookbook and can’t wait for it to come! Beautiful pictures!!
Awww thanks Leigha! Enjoy!
These aren’t paleo…they’re not even grain-free = OATS.
They do, however, look tasty.
My mistake, Sophie. The paleo version is written above, but I did not place it in the recipe box. This is now corrected for. These are gluten free, but not grain free…I do not believe it was written anywhere that these are grain-free. You can simply sub the oats and quinoa for equal parts seeds (so 3/4 cup more seeds) and they will be paleo. I hope you still try them and enjoy!
These are perfect to make and take to work!