I just love these crisps seed crackersthey are easy to make and very tasty! Enjoy them with cheese and a glass of pomegranate wineunless of course you’re watching your carbs!
These delicious seed crackers they are made with healthy ingredients like pumpkin seeds, flax seeds, chia seeds, sunflower seeds and sesame seeds. Collagen protein powder and coconut oil are also incorporated into the recipe to add protein and healthy fats.
Similar to mine dough biscuitsI like to finish them off with a sprinkle of za’atar seasoningbut that’s totally optional!
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😍 Why you’ll love this recipe
- This recipe is very forgiving. That means you don’t have to use the exact amount of each ingredient, throw in a little or a little more, it still works!
- They are low carb, keto friendly and gluten free!
- This seeded cookie recipe is perfect if you want grain-free options light charcuterie board!
🛒 What you need for this recipe
🔖 Ingredients and substitutions
- Chia seeds and linseeds: These act as a binder when mixed with boiling water, giving the seed mixture its spreadable, gelatin-like texture. You can also use psyllium husk.
- Additional seeds: I use flax seeds, sunflower seeds, pumpkin seeds (pepitas) and sesame seeds. Hemp seeds would also work well.
- Collagen powder: This is optional but adds more protein.
- Coconut oil: Extra virgin olive oil or avocado oil are excellent substitutes.
- Seasoning: Sea salt is really all you need, but you can also use onion powder, garlic powder, paprika, everything but pretzel seasoning, or herbs like thyme and rosemary.
🧀 How to make seed crackers
Preheat oven to 350 degrees F
Step 1: Mix the sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, chia seeds, salt and protein powder in a medium bowl. Add coconut oil and boiling water. Mix and let rest for 30 minutes.
Pro tip: This resting period will allow the mixture to thicken and gel, so don’t skip that part!
Step 2: Line a large tray with parchment paper. Pour the seed mixture into the pan. Smooth into an even layer using a rubber spatula. Bake in the oven on the lower rack for 30 minutes. If the mixture still feels moist, continue baking, checking at five-minute intervals.
Pro tip: Make sure you use a piece of parchment paper, not wax paper, because they are not the same! Waxed paper is not recommended for oven use.
Step 3: Remove the baking tray from the oven and cut the seed crackers into small squares. Bake for a further 20 minutes or until crisp. Remove from oven and allow to cool before storing in a zip lock plastic bag.
Pro tip: Before you cut them into squares, you want the mixture to be firm but not crunchy so it doesn’t crumble and crack.
🍽️ Serving suggestions
So what goes well with this seed cookie recipe? Here are some ways to enjoy them!
🤷🏻♀️ FAQ
It is best to store seed crackers using an airtight container, such as a ziplock bag, and keep them in a cool, dark place, such as a pantry.
With proper storage, homemade seed crackers will stay crunchy and fresh for up to ten days! You can freeze them for long-term storage.
👩🏼🍳 Professional advice
- To make these keto seed crackers even tastier, try sprinkling them with some zaatar (substitute for zaatar) before putting them in the oven.
- Using a pizza wheel to cut the seeded crackers makes cutting the crackers much easier.
- I love serving these cookies buried cheese. The two really complement each other.
- The protein powder and coconut oil used in this recipe can be omitted if you prefer.
🍍 More healthy snack options!
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📖 Recipe
Crackers with seeds
These delicious low carb seed crackers are easy to make and a great snack option! Serve with cheese, wine or on its own.
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Pine
Rate
Portions: 48 Cookies
Calories: 118kcal
Instructions
Preheat oven to 350 degrees F
-
Mix the sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, chia seeds, salt and protein powder in a medium bowl. Add coconut oil and boiling water. Mix and let rest for 30 minutes.
-
Line a large tray with parchment paper. Pour the seed mixture into the pan. Smooth into an even layer using a rubber spatula. Bake in the oven on the lower rack for 30 minutes. If the mixture still feels moist, continue baking, checking at five-minute intervals.
-
Remove the baking tray from the oven and cut the seed crackers into small squares. Bake for a further 20 minutes or until crisp. Remove from oven and allow to cool before storing in a zip lock plastic bag.
Notes
- This resting period will allow the mixture to thicken and gel, so don’t skip that part!
- Make sure you use a piece of parchment paper, not wax paper, because they are not the same! You cannot use waxed paper in the oven.
- To make these keto seed crackers even tastier, try tossing them with some Za’atar mix before you pop them in the oven.
- Using a pizza wheel to cut the seeded crackers makes cutting the crackers much easier.
- I like to serve these crackers with buried cheese. The two really complement each other.
- The protein powder and coconut oil used in this recipe can be omitted if you prefer.
Nutrition
Service: 4Cookies | Calories: 118kcal | Carbohydrates: 4Mr | Protein: 6Mr | Fat: 9Mr | Saturated fats: 3Mr | Cholesterol: 0mg | Sodium: 75mg | Fiber: 3Mr | Sugar: 0Mr
