Healthy Seed Crackers: Delicious, Nutritious and Economical!
Healthy Seed Crackers! I am a homemade cracker fiend. There is just something about homemade crackers. It was Deb Krause from Vesta Gardens and a partner in crime at our Cheesepalooza Project in 2013 who really opened my eyes to the splendour of the homemade cracker. She used to do holiday baking and though I do so much each year, I saw “homemade crackers” on her list, and thought: “Yes!” I do not make these. Christmas is just the time for these… Now, every day is “the time”!
Healthy Seed Crackers: The Inspiration
I ordered “the whole meal deal” that year when it came to Deb’s “Homemade Holiday Crackers”. She was selling 6 kinds. I got all 6. A perfect variety and I would have bought them every year thereafter if she kept making them as I would rarely make so many at one without a friend in my kitchen to make it fun. Above, left was a Parmesan Blue Cheese something, I believe. Right, was my favourite: her Graham Cracker. Oh, my. I never did get her recipe, though she said she was willing to share. I did, however, put together my own a couple of years later. Completely inspired to make them from Deb’s!
These seed crackers are a triumph. This recipe can be my gift back to Deb, as she had nothing like it in her basket. She did have a sesame cracker, but it is nothing like the Healthy Seed Cracker Recipe here. The cheese crackers, however, are a completely different story. I have worked to find a recipe close to the ones Dauphine’s make for years. Since the first day I tasted theirs. I have finally accomplished it, but it was no easy task. Deb’s, above, was also delicious.
As you can see, a lovely assortment to go with all of my homemade cheeses Christmas of 2013. I had so many lovely homemade cheeses and nothing but homemade crackers could possibly accompany them.
Healthy Seed Crackers: Back to the Healthy Seed Crackers
One fresh cheese I consistently make, that I am famous for (in my own mind and in my wee circle of friends) is my homemade Yogurt Cheese Balls. Talk about a pairing made in heaven, rather, in my kitchen! These healthy seed crackers are the perfect accompaniment for the yogurt balls.
Seeing that goodness up close and personal provides as much of a taste experience as possible in a photograph and evidence of the healthy ingredients packed into these thin crisps.
I did master the cheese crackers. They are delicious on their own as are the healthy seed crackers and really not intended for supporting anything. Yet, the yogurt balls are lovely with them, too.
Healthy Seed Crackers: Mis en Place
Oh, what a sight it was, it really was! I do enjoy such insignificant visual pleasures. The organized meeting of colours and textures soon to be thrown together to create the healthy seed cracker is aesthetically pleasing to me. Like every Mis en Place, it is the calm before the storm, or a peek of the trees within the forest before skipping down the road well travelled.
Healthy Seed Crackers: Mixing Ingredients in Thermomix Machine
Of course, you don’t need a Thermomix machine to make this recipe. It just makes it easier. (You don’t need an oven, either. You can always cook over a fire, right?) Ingredients all in.
Mixed, then kneaded. Kneaded? Yes! There are doughs that still remain crumbly when kneaded, and this is one of them. Yet, when squeezed, it comes together beautifully.
Healthy Seed Crackers: Forming the Dough
Out onto the work surface and into a ball.
What goodness is within each bite!
Portion divided by two. One ball is manageable at a time. Freeze the other, if you like.
Healthy Seed Crackers: Rolling the Dough and Cutting the Crackers
A nice thin roll on a mat.
No need for too much more flour. Just a little. The shapes will need to be gently loosened, then lifted from the mat to the prepared baking pan.
Each half batch makes 32 to 36 crackers.
It’s OK to have those thin parts you can see, above.
Healthy Seed Crackers: Baking the Crackers
Onto the prepared baking pan and into the oven for 20-25 minutes, or until golden and fragrant.
Such lovely, flavourful, crisp little morsels.
Professional looking, if I do say so myself.
Healthy Seed Crackers: Serving the Crackers
Store in airtight sealed container for a couple of weeks.
Serve with yogurt cheese balls or other crackers or a cheese plate. Nibble. Nibble. Nibble. Do you have a favourite homemade cracker recipe? I shared mine with you!
Super Healthy Seed Crackers
Ingredients
- 250 grams strong white bread flour or all purpose flour
- 25 grams pumpkin seeds
- 25 grams flaxseed
- 25 grams sunflower seeds
- 15 grams sesame seeds
- 5 grams poppy seeds
- 50 grams olive oil
- 5 grams fine sea salt
- 100 grams water
Instructions
- Pre-heat oven to 335F; line two baking trays with parchment paper and set aside
- Weigh ingredients into mixing bowl; combine for 15 seconds at speed 3
- Knead for 1 minute and 30 seconds; tip out onto lightly floured work surface
- Halve dough; roll out each portion very thinly (1-2mm)
- Cut into squares or rectangles or use cookie cutter circle; place on prepared baking tray
- Bake 20-25 minutes; cool and store in air-tight container
Sorry if I missed it, but I don’t see the temperature to bake these at. They look delicious!
Nikki!
Thank you! For some odd reason, NONE of the instructions were in the recipe. They are there now! Food Bloggers use “recipe applications” to import our recipes into our post. Sometimes there are glitches. I had proofed the post, then I recall I did go back and add the photo to the recipe. So, thank you so very much for letting me know. DO let me know if you make the crackers and how the experience went for you.
Sincerely,
Valerie
Thank you! They are so delicious. My kids (and I) loved them and I am making another batch tonight!
Excellent! Thanks for letting me know. Your response to the recipe here will definitely boost reader confidence in this recipe and I so very much appreciate it! Did you make them with a Thermomix, or without, Nikki?
🙂
Valerie
They look and sound delicious. Is it possible for you to convert to over the boarder measurements for those of us that are stuck with what we grew up with?
HI Joy
Do you have a smartphone? I just do the conversions that way with imperial recipes.
I usually offer both options for most recipes, sorry I didn’t here.:)
Hope you are able to make it work.
Sincerely,
Valerie
Hi, can I use chickpea flour as an alternative?
Thanks so much in advance
B
HI
No idea, I haven’t tried it.
I think you need a bit of gluten.
🙂
V
I made these crackers yesterday for an accompaniment to a dip. 1: they are super easy to make. I substituted flax seeds for chia as that was what was in my cupboard. I sprinkled some fresh rosemary in as the dough was kneading. And I finished the crackers off with some sprinkled sea salt before baking. 2: These are by far the yummiest crackers I’ve ever made. Perfectly delicious. 3: they look amazing. 4: my husband and I secretly ate the first batch as they were that good on their own… so my dinner guests only had one batch.
HAHAHA – thank you so very much, Alina, for letting me know and for providing the readers of this recipe the confidence often needed to give it a go!
We love them too!
Sincerely,
Valerie
Valerie l just wanted to let you know even though it’s a bit late (too busy making and eating too many of these cracker) how delicious these things are!
I changed the recipe around a bit and used red fife flour, or a mixture of rye and fife as well as buckwheat and rye. Instead of poppy seeds l substituted millet.
I have made these now about eight times and they were just delicious. Some l topped with Maldon sea salt or smoked paprika. Whatever combination l did or topping l used they were just spectacular. My daughter was visiting me from the U.K. and these crackers were pretty much on the counter the entire time she was here.
Thank you so very much for sharing such an easy, delicious and very healthy cracker recipe.
I love your recipes and they never disappoint!
What great news! I’m going to now try your toppings! Branka – are you a Branka we know? Had to ask as of course, with my husband from the former Yugoslavia, we know a few, but I don’t recognize the email address.
🙂
Valerie
No l’m not. I live outside of Windsor Ontario. If you ever happen to head out this way l’d love to meet you though.
I absolutely love these cracker!! Thanks for the great recipe!! ???
Thank you for letting us all know.
We sure love them at our house, too!
🙂
Valerie
Hi Valerie,
What a coincidence! I was checking out your crackers, as I too have a cracker business and website:
http://www.brankascrackers.com.au
I noticed you had an email from another Branka. The name is not that common hence my email to you . I am based in Fremantle Western Australia.
All the best to you – your crackers look delicious!
Greetings, Branka!
YOu are right, the name is not common! Neither is my name, Valerie. Do you own a Thermomix as you live in AU? I love mine! My husband is from the former Yugoslavia. Are you?
Warmly
Valerie
Great idea about the flour switch. Do you remember the ratio of rye and buckwheat? I can’t wait to try these but I’m avoiding wheat and spelt :-).
Hope Branka chimes in for you, Kat!
Love these..I use 1/2 flour and 1/2 almond flour..need to bake them a bit longer so they darken a bit more to get crispy because of almond flour..very tasty..going to try rosemary and cracked black pepper for next batch
Great, Gail! Now, I need a reader to come up with a recipe with almond flour and another flour sans grain. Might try lentil flour. I would love a nibble of cracker while on my Evolv Health Total Reboot program – no grains allowed during Phase 1 – and that’s where I’ll be at for a bit more. I love these crackers too and it tickles me you have found a way to make them perfect for you!
🙂
Valerie
These crackers are absolutely divine! They were easy to make and the result is amazing! I’ll add some rosemary to my next lot. these will surely become a staple at our house ?? Cath
Thanks, Cathrin! We love them too!
I sincerely appreciate you making the time to let me know and to provide confidence to other readers that this recipe is truly a keeper.
Hugs,
Valerie
Hi Valerie! Is there any way I could make these oil-free?
Hi, do you think it would be OK to use wholemeal (whole wheat) flour
I haven’t tried it but it is possible. Whole wheat flour absorbs more liquid.
🙂
Valerie
Thank you Valerie, made these crackers today and they were simply delicious! Look forward to starting a healthy new year with these as snacks.
I heated the olive oil and added chilli flakes into it before adding it into the mix. Also tossed in a few herbs.
Sounds delicious, Devika!
So happy to hear that you enjoyed the recipe!
Three Cheers!
Sincerely,
Valerie
Heavenly cracker recipe. Easy to make and very customizable! I used a little gluten free flour and spelt flour to lower the gluten and they came out awesome!
Thrilled to hear this, Judy!
Thank you ever so much for letting me know.
🙂
Valerie
I come back to this recipe time and time again. These crackers are delicious <3
– Asha (Australia)
WONDERFUL!!!
Thank you for letting me know!
We love them too!
Hugs
Valerie
Thank you for this recipe. My kids are fussy about eating full seed crackers so this seemed like a great option to get some seeds in but not solely seeds. The recipe instructions are fantastic. The crackers were a bit bland though. 2/3 kids would eat. Next batch I doubled the salt and did 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder. The kids love them. Thank you so much. I no longer need to buy highly processed crackers. Just make a batch when the oven is on.
Thanks for sharing your tips!
Sounds yummy!
🙂
These are delicious and easy to make
I added Nigella seeds to one batch and rosemary to the other.
Glad you enjoyed them, Penny!
Thank you for your additional ideas.
🙂
Valerie