I love all things crispy and crunchy. But instead of going broke by buying expensive healthy seed crackers from health stores and artisans, or having processed boring pre-packed crackers, why not create your own healthy seed crackers. These gems are packed with fiber, nutrients, minerals and all things good for you and your gut. I truly believe that we all can eat a little bit more fiber these days.
I don’t necessarily love to eat nuts, seeds and oats. I mean I love fruits, cakes and ice creams, come on let’s be real here, shall we. But, I also know that nuts, seeds and oats are so good for us. So, it’s important to have them in my smoothies, on top of my salads or as a trail mix for a snack. But hey, it was time to switch something up and these seed crackers happen to be the ultimate 3-4 pm snack! They’re great on their own, but, if you’re feeling fancy, you can top them with a smear of nut butter, pesto or hummus.
I promise this recipe will not fail you! Get your ingredients and let’s make these easy healthy seed crackers!
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds (black and white)
- 1/3 cup rolled oats
- 1/2 cup whole wheat all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/8 tsp baking powder
- 2 tbsp olive oil
- 1 tsp raw honey or maple syrup
- 4 tbsp filtered (cold) water
- Preheat the oven to 175C. Line a baking sheet with parchment paper.
- Place all of the dry ingredients into a bowl and mix well. Add the olive oil, honey or maple syrup and water and stir well with a wooden spoon until everything is nicely combined and it forms a soft and slightly sticky, but not wet dough.
- Get 2 parchment paper, large enough for the dough and place on a clean work surface.
- Place the dough onto one of the sheets of parchment and place the other on top.
- Press down the mixture between the sheets of parchment, and then roll out as thinly and evenly as possible with a rolling pin or glass bottle.
- Carefully slide the parchment with the rolled-out mixture onto the baking sheet and peel off the top sheet of parchment.
- Slice through it using a knife to mark the size of your crackers, I made square’s.
- Bake until evenly golden brown, about 10-12 minutes. Edges tend to be darker.
- Transfer sheet to a wire rack and let cool for 10 minutes before breaking up the pieces.
- Store in an airtight container for a week or store in the fridge for longer. Enjoy!