Can I use only one type of seed if I don't have all the varieties listed?

Yes! While the variety creates a more interesting texture and nutritional profile, you can certainly adjust the recipe based on what you have available. Just maintain the same total quantity of seeds and ensure you keep the flax seeds as they're essential for binding.

My crackers aren't crispy in the middle. What went wrong?

This usually happens when the crackers aren't evenly spread or when they haven't had enough time in the oven. Make sure to spread the mixture as evenly as possible and consider extending the second baking time if needed. Remember that crackers will continue to crisp as they cool.

Can I make these crackers without oil?

While the oil contributes to the crispy texture, you can experiment with replacing it with applesauce or additional water. The texture will be different, but the crackers should still hold together due to the binding properties of the flax and chia seeds.

How can I tell when the crackers are fully baked?

The crackers should be golden brown around the edges and feel dry to the touch. They will continue to crisp up as they cool, so don't worry if they still have a slight give when you first remove them from the oven.

Rustic Seed Crackers Recipe

Description

These Rustic Seed Crackers are hearty, healthy, and gluten-free, made with a flexible blend of seeds and almond flour. They are deliciously crisp and perfect as a snack, appetizer, or for pairing with dips and spreads. Customizable and nutritious, these crackers are packed with fiber, protein, and healthy fats for a wholesome bite.

Ingredients

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Base Ingredients

- 1/2 cup almond flour (or substitute teff flour, whole wheat flour, or rice flour)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup ground flax (or whole flax seeds)
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup water

Optional Additions

Coconut oil instead of olive oil
1/2 cup coconut flakes
1/2 teaspoon turmeric
1/2 teaspoon ginger
2 tablespoons coconut sugar
1 teaspoon sesame oil
1 tablespoon tamari (adjust salt by 1/2)
1/4 cup dulse seaweed flakes
1/4 teaspoon red pepper flakes

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Instructions

Preheat Oven: Preheat your oven to 300 degrees Fahrenheit. Prepare a non-stick baking mat or oiled parchment paper on an 18 x 13-inch baking sheet.
Mix Ingredients: Combine all the base ingredients in a large bowl. Mix well until soupy, and let sit for 1-2 minutes until it just begins to bind. Avoid letting it sit too long, as it gets harder to spread.
Spread Mixture: Pour the mixture onto the prepared baking sheet. Use a rubber spatula to evenly distribute. Wet an offset metal spatula and smooth the mixture evenly, working to the edges. The layer should be just under 1/4-inch thick.
Score Crackers: With a spatula or dough scraper, gently press down to score desired cracker sizes—avoid dragging through the dough for best results. Alternatively, leave unscored and break apart after baking.
Bake: Place the sheet on the middle oven rack. Bake for 50 minutes to 1 hour, until the edges brown and the aroma is toasty.
Cool and Flip: Remove from oven and, when cool enough to handle, break up the crackers and flip them over on the pan.
Crisp Up: Return the flipped crackers to the turned-off oven for another 15-20 minutes or until crisp throughout. Crackers will continue to crisp as they cool.

Notes

Store crackers in an airtight container for up to two weeks.
Ground flax is essential for binding; whole seeds can be used, but ground offers more stability, especially with almond flour.
Substitute flours and seeds per dietary preferences or availability.
Adjust flavor by adding sweet or savory mix-ins like coconut flakes, turmeric, ginger, or tamari.
Almond flour results in a light, crisp cracker ideal for lighter toppings; teff flour is best for moist toppings.

Nutrition

Serving Size: 4 (2-inch square) crackers
Calories: 208
Sugar: 0.4 g
Sodium: 198.1 mg
Fat: 16.2 g
Saturated Fat: 1.9 g
Unsaturated Fat: 14.3 g
Trans Fat: 0 g
Carbohydrates: 8.2 g
Fiber: 5.6 g
Protein: 6.9 g
Cholesterol: 0 mg