These crunchy seed crackers have become a staple in our kitchen – the kind of thing I make on a Sunday and then reach for all week. They’re made using different seeds, a little gram (chickpea) flour and some gentle spice and are super simple to make requiring no kneading, no rolling and no rising to wait for. Snap them into shards to serve; they’re perfect paired with hummus, dips, soup, or almond cheese… recipe to come!
Gluten-free, vegan, dairy-free, egg-free, Ayurvedic.
What holds these crackers together?
The magic here is in the flaxseeds and chia. When they sit in water for a few minutes they become gelatinous and that’s what binds everything together, no egg or flour-heavy dough required. It’s worth giving the mix its full 10–15 minutes to soak so the seeds can do their work; the mixture thickens noticeably and spreads into a much neater, crisper sheet.
There’s nice nourishment in these crackers too as flax and chia are both rich in fibre and plant omega-3s, while sesame, sunflower and pumpkin seeds bring minerals and a little protein. From an Ayurvedic view I like the warming spice – cumin and oregano are gently grounding and easy on digestion, which is exactly what a good snack should be!
Ingredients
- ½ cup flaxseeds
- ½ cup chia seeds
- ½ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup chickpea (gram) flour
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¾ tsp sea salt
Makes 2 trays.
Method
- Pre-heat the oven to 160°C and line two baking trays with parchment paper or reusable baking sheets.
- Combine all the dry ingredients in a large bowl, then pour in 1¼ cups water and stir well. Let the mix sit for 10–15 minutes – it will thicken as the flax and chia soak up the water and turn gel-like.
- Divide the mix equally between the two trays. Using the back of a spoon, spread it into a smooth, thin, even layer, right to the edges – the thinner and more even you get it, the crispier your crackers will be.
- Bake for around 40–45 minutes. For the last 5 minutes, carefully flip each cracker sheet over so the bottom side can crisp up.
- Leave to cool fully on the tray, then break into rustic cracker shards.
How to store them
Once completely cool, keep them in an airtight container or jar for up to a couple of weeks. If they ever lose their snap, a few minutes back in a low oven brings the crunch right back.
How I like to eat them
These are brilliant with anything you’d usually reach for a cracker for – hummus, baba ganoush, a soft cashew cheese, or just avocado and a squeeze of lemon. I love them alongside a bowl of soup for a bit of texture, and they’re my go-to when we have people over and I want something simple but a little bit special on the board.
Notes
Feel free to make the spicing your own. A pinch of chilli flakes, some fennel or caraway seeds, a little smoked paprika, or a scatter of nutritional yeast for a cheesy note all work beautifully. I like to use a mix of black and white sesame seeds.
If you’d like more seasonal recipes and the occasional Ayurvedic note, you can sign up here to the occasional newsletter from me. And if you’re local near Stockport, come and find me on the mat.
With love, Zoë – Lily & Lotus