Sign me up for a crunchy + savoury snack any day of the week! Not only do these crackers fit the bill, they’re also full of fibre, healthy fats, protein, and loads of other good stuff. But most importantly, they’re tasty.
If this umami flavour profile I’ve got going on in this recipe doesn’t do it for ya, you can definitely switch it up. Maybe you’re into garlic and herbs? Skip the nutritional yeast and soy sauce and opt for some dried herbs, garlic powder, and salt. Want a little kick? Add some cayenne. You get the idea.
Without further ado, let’s jump into the recipe for these easy + healthy plant-based seed crackers:
Flaxseed Crackers
These gluten-free, vegan crackers are perfect for dips, spreads, or even just eating by the handful!
Ingredients
- 1 cup flaxseeds
- ½ cup sesame seeds
- 3 tbs soy sauce
- ¼ cup Nutritional Yeast
- ½ cup water
- salt (optional)
Instructions
-
Set oven to 275°F and while it heats mix dry ingredients in a bowl.
-
Add the wet ingredients to the dry and mix together. Let the mixture sit for ~5 minutes while the flaxseeds absorb water to create a gel.
-
Once the mixture has thickened stir vigorously for a couple minutes to trap air in the mixture - this will help make your crackers extra crispy.
-
On a parchment paper lined baking sheet spread the mixture out thinly and evenly - ¼ inch or less. Optional: add cuts into the spread out mixture if you want move even sized crackers. I prefer to break off rustic crackers when it’s cooked, so I typically don’t add cuts. If you want extra salt, sprinkle it on top of the wet mixture.
-
Place the sheet into the oven and bake for 25 minutes.
-
Remove the sheet from the oven, the crackers should be fairly hard, but still have some moisture. At this point, flip the crackers. If they are stuck to the parchment paper, flip them with the paper and then peel it off. Discard parchment paper.*
-
Put the crackers back into the over for 15-20 minutes, or until the moisture is cooked out.**
-
Once dried, take the crackers out of the oven and let them cool. Once cooled break them into desired size and store in a container.
Recipe Notes
*If the crackers are still quite wet, the paper may be difficult to peel off. Leave it on, facing up and put the crackers back into the oven for 5 mins, or until the paper can be removed.
**If the crackers are almost completely dry, sometimes I just turn off the oven and leave them there while the oven cools to dry out without burning.
Be sure to tag me on Instagram so I can see your seedy cracker creations!
Briget
My first time with vegan crackers. Followed recipe. Crackers turned out beautiful! I added Dried Rosemary and garlic in lieu of soy. Had a sincere fishy after-taste. Maybe rosemary?
Plantily
Hi Briget, thanks for sharing your experience! Sounds like you had rancid flaxseeds, they can have a fishy taste.
Jessica brown
Can I use flax seed meal ???
Plantily
You could experiment with flax seed meal, but the final cracker would have a different texture and the mixture might be harder to work with.
Nicola
Thanks for sharing this recipe. I'm curious what liquid you would use to replace the soy sauce if you're going for the garlic and herb variety?
Plantily
You could use water and some salt (to taste), but I don't mind using soy sauce still because it has more depth of flavour.
Jane Dent
We are addicted to these in our house. We call them crack cocaine. I make a batch every week.
Debra Stewart
I have made this recipe adding 1/4 c. sesame seeds, 1/4 C. finally grated parmesan cheese and 2 Tb. Chia seeds, decreased the soy soy to 2 Tbs. Excellent snack!