For those of you out there with a nut-allergy, your pleas has finally been answered. Behold, a nut-, oil- and soy-free cracker recipe!
Yeah that sounded far more dramatic than it should. I am just really excited to be sharing this recipe with you. I teased a recipe for chocolate-covered banana pops in my last post, however I lost some of the pictures for it. That means I have to remake it before I can post it, so hopefully I will have that up in a few days. Until then you have two recipes to look forward to, the first being this cracker one.
This is not my first cracker recipe. In fact, the Gluten-Free Vegan Crackers remains one of my favorite snacks of all time. Since I posted it a few months ago I have received an endless amount of requests for a nut-free version, which I have only gotten around on doing now. Sorry for the long wait, have a virtual cracker as an apology.
I made a really delicious oil-free vegan aioli to go with the crackers, the recipe for that will be uploaded within the next couple of days. Spoiler alert: it tasted amazing.
Not to mention these crackers are also incredibly nutritious. Packed with various seeds with an array of health benefits such as minerals, folic acid, and bone-building calcium. And hey, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. That’s what we like to hear!
I ran out of pumpkin seeds for the second batch, which coincidentally is the one pictured here, and instead used additional sunflower seeds. Either versions works fine, however I did prefer it with pumpkin seeds as well.
As usual, my dog decided that she wanted whatever I was making. She therefore proceeded to continually sit right next to my leg, staring up at me. Luckily I have gotten immune to her charms by now. Those puppy-dog eyes does not work on me anymore. Sorry, no crackers for you!
She spent the next couple of hours moping around like the child she is. But enough of my ramblings and I hope you enjoy this recipe!
- 1 cup water
- 1/2 cup flax seeds (or chia seeds)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds (or additional sunflower seeds)
- 1/2 cup sesame seeds
- 1/2 tsp Maldon salt
- 1 tbsp nutritional yeast
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 garlic clove, minced
- Preheat the oven to 175 degrees Celsius/350 Fahrenheit. In a large bowl, mix the seeds together and whatever seasoning you wish. Add the water as well and stir until well-combined. Allow it to sit for 10 minutes to allow the flax/chia seeds to become somewhat gelatinous.
- Spread the batter onto a baking tray lined with parchment using a spoon. Ideally it should be less than 1/4″ thick.
- Bake in the pre-heated oven for 30 minutes. Remove from oven and slice into crackers using a pizza wheel. Carefully turn the crackers on to the other side before transferring back to the oven for an additional 20-30 minutes. Allow to cool completely before eating. Store any left-overs in an air-tight container and it will keep for up to a week or so.
Now simply eat up and enjoy!