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I love a good cracker, I’d even say I’m a self-proclaimed expert. I’ve tried hundreds of boxed brands over the years. So, it only felt fitting I make my own recipe.
What makes a cracker great in my opinion is the perfect ratio of:
These crackers are all those things and 100% plant-based. Plus, made with super helathy seeds that are packed with fibre and omega-3 fats.
The best part about this recipe is that almost all of the seeds can be subbed out for any other seed or chopped nut you have on hand. Everything except the chia seeds. They are a must as they act as the glue that binds the other ingredients together.
Here’s the blend of seeds you’ll need:
White & Black Sesame Seeds: For this recipe, you can use either toasted or untoasted. I buy toasted sesame seeds at Real Canadian Superstore. They are typically located down the Asian foods aisle.
Pumpkin Seeds: I use raw pumpkin seeds. If you don’t have pumpkin seeds, you could sub for chopped almonds or walnuts.
Sunflower Seeds: You can use unsalted sunflower seeds, or if you enjoy a saltier cracker, buy sunflower seeds that are already roasted and salted.
Poppy Seeds: The poppy seeds add a nice crunch. If you’re replacing, add more black sesame seeds.
Chia Seeds: For this recipe, the chia seeds are the glue that holds everything together. Make sure you let them sit in the cracker mixture for 5-10 minutes before baking (see recipe for more details).
Garlic & Sea Salt Seasoning
The seasoning on top is what makes these really great! After removing from the oven, brush the crackers with vegetable oil. I like to use avocado oil. Then sprinkle generously with salt.
If you’re a garlic lover (like me), you could add extra garlic by gently rubbing a clove along the top of the crackers. If you choose to do this, do it before sprinkling the sea salt.
For this recipe, the crackers need to be baked for at least 45 minutes. They won’t be crispy if baked any shorter. The chia seeds take this long to absorb the liquid. When the edges begin to brown, it’s a good indication they’re ready to flip.
When flipping, be careful not to break the full cracker rectangles. Wait until the crackers are fully cooked through on both sides before breaking into smaller pieces. What I find works well is placing a second baking sheet on top of the crackers and then flipping in one swift motion.
Using parchment paper is also key to avoid the crackers from sticking. Aluminum foil can work, but should be brushed with extra oil first.
Sea Salt & Garlic Crackers pair perfectly with a vegan chz and natural wine. Enjoyed in the garden preferably.
The perfect recipe for cracker lovers made with seeds, spices, garlic and salt. All the good things.
1/2cup of white sesame seeds
1/2cup of black sesame seeds
1/2cup of pumpkin seeds
1/2cup of sunflower seeds
1/2cup of chia seeds
2 tbsp of poppy seeds
3 large garlic cloves grated
1 tbsp of onion powder
1 tbsp of garlic salt
1/2 tsp cayenne pepper
1cup of water
1 tbsp of coarse sea salt
1 tsp of vegetable oil
1. Preheat over to 300°F. Line a baking sheet with parchment paper (aluminum foil will work too, but may stick to the crackers slightly).
2. In a large bowl, add the seeds, garlic and all spices except for the coarse salt.
3. Pour in water and mix until all seeds are covered. Let the mixture sit for 5-10minutes until the chia seeds absorb the water.
4. Using your hand or a spatula, spread the mixture on your lined baking sheet. Dividing the mixture into two smaller rectangles makes it easier to manage later on. Press crackers so they’re 1/2 inch or so thick.
5. Bake for 35 minutes. Remove from oven and carefully flip each rectangle with a spatula. Another approach is to place a large baking pan on top and flip the bottom pan in one quick motion. If you do this method, make sure your new baking sheet is also lined with parchment or foil.
6. Brush the flipped rectangles with oil and sprinkle sea salt on top. Bake for another 25-30 minutes or until the corners start to brown.
7. Remove from oven and let cool before breaking into crackers.