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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan multiseed crackers

January 6, 2021 by Ania - 6

easy, gluten-free, healthy, oil-freego to recipe

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vegan multiseed crackers stack

Happy New Year everyone, hope you managing to keep your spirits up despite continued, pandemic-related doom and gloom. UK hopes of things returning slowly to a semblance of normality after the introduction of the vaccine have been dimmed by another, at least 7 weeks long, country-wide lockdown. Oh and don’t even get me started on Brexit…

I’m trying my hardest not to dwell on the state of the world but channel my energy into things I enjoy and which are good for me: cooking, yoga, running, meditation and true crime podcasts! Yes, that last one should probably not be on the ‘good for me’ list at all but I’m addicted and I cannot stop listening to them.

Recipe-wise, our household is abstaining from sweet stuff so I’m plotting savoury and mostly healthy recipes this month. Today’s recipe is very January suitable. I’ve been after some quality seed crackers and so I have decided to have a go at making them myself and they were an instant hit in my house, so I hope you’ll love them too. These multiseed crackers are a breeze to put together, they can be oil-free if you wish (although I like to add a bit of oil as it improves their texture), they are delightfully savoury, slightly cheesy and totally addictive.

They make for perfect hummus (or any dip for that matter) eating devices, but they are also delicious on their own. Or with a glass of wine and some quality vegan cheese. They make for a great post-running snack but not so much a pre-running one – I stuffed my face with the offcuts while procrastinating my run the other day and I paid for it with feeling slow and sluggish… If your self control mechanism works better than mine though, store them in an airtight jar on the counter and they will remain crispy and will amuse your bouche for a number of days πŸ˜‰ . Oh, I almost forgot to add that the crumbs make a great salad or pasta topper!

PS: If you make my vegan multiseed crackers, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan multiseed crackers ingredients

vegan multiseed crackers making

vegan multiseed crackers baked

vegan multiseed crackers

vegan multiseed crackers hummus

vegan multiseed crackers hummus macro

5.00 from 2 votes
Print
  • serves: 4-8
  • prep: 15 min
  • cooking: 40 min

Ingredients

  • 2 tbsp ground flax seeds (I use golden flax)
  • 120 g / 1 cup raw sunflower seeds
  • 140 g / 1 cup raw pumpkin seeds
  • 17 g / 2 tbsp white sesame seeds
  • 1 tbsp nigella seeds (adds onion-y flavour)
  • ΒΌ tsp black pepper
  • ΒΎ tsp fine sea salt
  • Β½ tsp garlic powder
  • Β½ tsp crushed dry rosemary*
  • 2 tbsp nutritional yeast (optional)
  • 18 g / 2 tbsp rice flour (any flour should do!)
  • 30 ml / 2 tbsp oil (I used olive oil)**

Method

  1. Place ground flax seeds in a large mixing bowl, stir in 90 ml / 6 tbsp of water and set aside in the fridge for the mixture to thicken into flax eggs.
  2. Preheat your oven to 180Β° C / 355Β° F oven and line a large baking tray with some baking paper.
  3. Once thickened, add in all the seeds, seasonings and oil and stir through until all the ingredients are evenly distributed. If not using nutritional yeast (which I recommend if you have it), you may need an extra tablespoon of rice / almond flour to absorb the extra moisture.
  4. Blob the mixture on the prepared baking tray and compress the mixture roughly using a spatula, then to make sure the mixture is even and as thin as possible (about 0.5 cm / 0.2″), place another piece of baking paper on top of the mixture and roll it out with a rolling pin. Make sure it’s evenly compressed with no gaps.
  5. Bake for about 15 minutes then take out of the oven and using a pizza cutter or a sharp knife, make shallow markings on the mixture to enable you to cut it into individual pieces later. Return to the oven for another 15 minutes.
  6. After 15 minutes, you should be able to cut the mixture and remove the outside pieces that tend to brown quicker. Return the middle pieces to the oven for another 10 minutes – until browned.
  7. Allow the crackers to cool – they will crisp up as they cool. Store in an airtight container.

Notes

*As my dried rosemary contains whole leaves, I crush it in a pestle and mortar before using. You can use other flavourings instead such as fine chilli flakes, crushed fennel seeds, dry thyme etc. Miso (approx. 2 tsp) also makes a nice addition (mix it into the flax egg once activated) instead of nutritional yeast – beware that it contributes a fair amount of salt.

**You can skip the oil if you prefer although it does render a nicer texture in my opinion and compensate by adding an extra flax egg (1 tbsp ground flax + 3 tbsp water) instead.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Emilye says

    January 7, 2021 at 6:07 pm

    This looks fantastic! Love crackers packed with seeds. Just want to confirm that there is no additional water necessary aside from the 90mL for the flax meal at the beginning?
    Love your recipes, thanks for all the work you put in πŸ™‚

    Reply
    • Ania says

      January 7, 2021 at 6:29 pm

      Hi Emilye,

      Thank you, I hope you’ll enjoy these! That’s correct, that’s all the water that is needed. Ania

      Reply
  2. Sherri Neil says

    January 7, 2021 at 11:14 pm

    Wow, these are awesome and so easy. I just hope they are not all gone before my humus is finished. Thank you

    Reply
    • Ania says

      January 8, 2021 at 12:10 am

      I’m so happy to hear that, Sherri! Thank you for letting me and other readers know that these were a hit with you – much appreciated. Ania

      Reply
  3. Emilye says

    January 18, 2021 at 3:55 pm

    Ania, Thanks for getting back to me about the amount of water required. Made them today and they were fantastic! Packed with umami and sooo addictive – thanks so much for this simple and tasty recipe! Love seed crackers 🀩

    Reply
    • Ania says

      January 18, 2021 at 4:31 pm

      Aw, thanks so much for your lovely feedback, Emilye! I’m so glad to hear that you love them! x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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