I never knew how easy making your own crackers at home was until I baked these spicy multi-seed crackers. This recipe is fool-proof, there is no dough kneading involved. No time to rise. Just mix plenty of healthy seeds with rice flour and flavorful spices, and there you have the base for some crunchy, crispy and addictive crackers. Not only are they surprisingly easy and quick to make, they also taste way better than store-bought.
The recipe yields 3 baking sheets full of crispy savory crackers. This may sound like a lot of crackers, but from my own experience I can tell you that two snack-loving persons will finish them in 2 days. I love munching on them on their own, but they are also great for dipping. One of my favorite cracker dips is my cream cheese dip with chives and flaxseed oil.
My recipe is loosely inspired by the German post Vegane, glutenfreie Saaten-Cracker mit Hanfsamen from the blog Vollwert-Blog.
Spicy Savory Multi-Seed Crackers
- 60 g sunflower seeds
- 40 g whole hemp seeds
- 50 g sesame seeds
- 100 g ground linseeds
- 100 g whole grain rice flour
- 2 teaspoons salt
- 1 teaspoon sweet paprika powder
- 4 tablespoons nutritional yeast
- 50 ml olive oil
- 500 ml water
- Heat the oven to 150° C / 302° F (fan on).
- Line two or three baking sheets with parchment paper. When I use baking sheets the size of my oven than I only need two. If you're using baking trays you might need three.
- Mix sunflower seeds, hemp seeds, and sesame seeds. Set 50 g / 1,8 oz of the mixture aside for the topping.
- Mix the seeds with the linseeds, rice flour, salt, paprika powder and nutritional yeast.
- Combine with water and oil, and set to rest for 15 minutes. The batter will firm up a bit, but still be runny.
- Divide the batter in a thin layer among the baking sheets and smooth out using a spatula or the back of a spoon.
- Sprinkle the remaining mixed seeds over the batter.
- Bake in the oven for 15 minutes, then carefully cut into small squares or rectangles.
- Place back in the oven and bake for another 30 minutes until the edges are browned.
- Remove from the oven and check if all the crackers are crisp and browned. For me, the ones in the middle of the baking sheet need longer baking, so I bake them for a couple more minutes (only the ones that are still a bit soft).
- Leave to cool completely.
- You can store the crackers in an airtight tin for a week.