Vegan multiseed crackers

Vegan multiseed crackers

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 😉 . Oh, I almost forgot to add that the crumbs make a great salad or pasta topper!

vegan multiseed crackers ingredients

vegan multiseed crackers making

vegan multiseed crackers baked

vegan multiseed crackers

vegan multiseed crackers hummus

vegan multiseed crackers hummus macro

serves
4-8
PREP
15 min
COOKING
40 min
serves
4-8
PREPARATION
15 min
COOKING
40 min
INGREDIENTS
  • 2-3 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)
  • ¼ tsp black pepper
  • ¾ tsp fine sea salt
  • ½ tsp garlic powder
  • ½ 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. Use 3 tbsp of ground flax and 120 ml / ½ cup of water for a firmer / less delicate cracker.
  2. Preheat your oven to 180° C / 355° 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.

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NUTRITIONAL INFO
calories
510
25%
sugars
2 g
2%
fats
44 g
63%
saturates
6 g
32%
proteins
19 g
38%
carbs
18 g
7%
*per serving
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5.0
6 reviews, 12 comments
REVIEWS & QUESTIONS
Elizabeth C:
I soaked the seeds before hand and the crackers still turned out crispy. I just added more chickpea flour to compensate.
    Ania
    Ania:
    Glad to hear you enjoyed these, Elizabeth! Thanks for letting me and other readers know, I am sure someone will find it helpful. x Ania
Richard:
Very good. Thanks Ania.
    Ania
    Ania:
    Thank you, Richard! I'm really glad you enjoyed them! x Ania
Jules:
I had a similar problem to Aleksandra the first time I made them so ended up with a lot of baked seeds ... which were lovely anyway! But next time I made them, I doubled the flax seeds to 4 tbsp and used 8 tbsp of water. This makes them slightly firmer so that you can, at least dip them into humus without them crumbling into bits. By the way, I mill my own flaxseed, so that wasn’t the problem. I also use cumin instead of rosemary, but that’s just my preference. Regardless - they are delicious and thank you for the recipe!
    Ania
    Ania:
    Thanks Jules, I'm glad you enjoyed them overall. When it comes to the amount of flax egg, perhaps it's a matter of preference. I checked my recipe testing notes and the amounts in the recipe are correct and I did not find them too crumbly, as you can see in the photos, I managed to split them into large pieces. I do appreciate, however, that some people may prefer a firmer texture so I will add a note saying that if you prefer them less crumbly an extra flax egg is recommended. Thank you. Ania
Aleksandra Bojadjieva:
Thank you! I tried them today, but they came not compact. How long it takes to activate the flax seeds? I measured the seeds by grams - is it possible that I've put too much? What do you recommend if the mixture seems to dry and not compact enough?
    Ania
    Ania:
    Hi Aleksandra,
    Is it possible that your flaxseeds weren't the freshest or a bad batch (it has happened to me with a well known UK brand of pre-milled flax seeds before - they never got jelly-like)? They usually take about 5 minutes to thicken although I use fresh milled ones that I grind from whole, otherwise probably 10-15 minutes max. If you weighed the other ingredients it is unlikely that you have put too much, but another idea is that your tablespoons may be smaller than standard 15 ml? Anyway, if the mixture is too dry the solution is to add more moisture, more oil and/or more flax egg until everything is well bound together. Hope they come out better next time! Ania
Sherri Neil:
Omgosh, I’m now addicted to these crackers second batch this week. . Thanks again for giving us healthier options that are extraordinarily flavorful.
    Ania
    Ania:
    Thanks so much for your kind feedback, Sherri! I'm so happy to hear that you enjoyed these so much and I really appreciate you taking the time to leave a review. x Ania
Sue:
These were super-good and super-easy. Thanks Ania!
    Ania
    Ania:
    I'm delighted to hear that, Sue! And thank you so much for taking the time to write this review - much appreciated. x Ania
Emilye:
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 🤩
    Ania
    Ania:
    Aw, thanks so much for your lovely feedback, Emilye! I'm so glad to hear that you love them! x Ania
Sherri Neil:
Wow, these are awesome and so easy. I just hope they are not all gone before my humus is finished. Thank you
    Ania
    Ania:
    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
Emilye:
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 :)
    Ania
    Ania:
    Hi Emilye,
    Thank you, I hope you'll enjoy these! That's correct, that's all the water that is needed. Ania
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