Seeds Only Crackers – Vegan and Gluten Free

Remember when I told you I went to Trader Joe’s and found this coffee and mentioned I picked up a few other things to make raw crackers with?

This is what I purchased: Flax & Sunflower Seeds  (I had the Chia Seedson hand)

I wanted to create a raw vegan cracker recipe that was:
1. Nut Free.  Nuts can sometimes be too heavy and I wanted to omit them.
2. Grain Free.  No oats, rice, millet, flours, etc.
3. Seeds Only (Mary’s Crackers are Seed-Based)

4. Of course my recipe has to be vegan, gluten, and soy free.
5. Recipe Has to taste fantastic in order make me put these down and grab my cracker recipe instead!  And It does!

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Seeds Only Crackers – Vegan and Gluten Free
1/3 C Chia Seeds
1/3 C Flax Seeds
1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed
If you want these really sweet, add a pinch of stevia, to taste.  For those without an insane sweet tooth, you likely won’t need to.

If for some reason you don’t want these as sweet and want them more “neutral”, reduce the 1/4 cup of sweetener with an increased portion of water.

For savory crackers, omit the Allspice, reduce the sweetener/use water and add garlic, salt, onion powder, curry, black pepper, chili powder, cayenne, etc. instead.

You can make these totally raw by exclusively dehydrating and omitting the oven, and using only truly raw/never roasted seeds.  Or you can bake in a 300F oven for about 30 minutes per side, but watch it closely!  Use common sense and don’t burn them.  Burnt seeds stink!  Or use a lower oven temp/longer duration than 300F, i.e. 200F.

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Directions
Combine first 3 ingredients and Blend.  Don’t pulverize, a quick pulse or 10 secs in the Vita.  You are not making mush.  Leave some texture.

Add Sweetner (agave/maple/honey), Allspice, Vanilla

Blend Again if it’s too thick, add 2-4 Tbsp Water.  Use your judgment.  Not thick like cookie dough batter but not as thin as pancake batter.

Spread onto Tefflex-Lined Dehydrator Screens or Onto a Cookie Sheet if you’re using the oven

I dehydrated at max temp which was 155F for about 6-7 hours.

It was still very pliable and not at all crisp, like crackers should be.

I flippedit over….

….and said Screw It.  It’s time for the oven.  300F on a cookie sheet for 30 minutes.

This was more like it.  Crispness in 30 minutes!

Immediately after oven removal, the cracker mass was still pliable, like a hot pizza would be.  Score it immediately because it will firm up fast.

Put in a container and enjoy!  Based on how dry I made these, they will keep for weeks in a container.   They won’t last that long ’round your house with grabby fingers though.  This batch is already gone!

Thickness is just a teeny, tiny bit thicker than a Mary’s Cracker…

Just sweet, crispy, perfection!  They are sweet but not overly so.  Almost like a Mary’s Cracker meets a Graham Cracker meets a Ginger Snap.  And they are very crunchy.  Like a Gingersnap.

The recipe is a keeper!

I think I can possibly stop buying these (which are seed-based crackers)…

…Because now I can make my own!

Maybe try my Raw Vegan Kale Chips and yes, you can make these in the oven, too.

Do you have  a favorite cracker or chip?