These four-seed crackers are downright delicious. They are crunchy, super healthy and chock-full of seeds, include sunflower, pumpkin, sesame and chia. Great for gluten-free, grain-free, vegan, low-carb, Paleo, and Whole30 diets.
This recipe is adapted from Quite Good Food’s Five Seed Crackers. I’ve made these crackers on numerous occasions and thoroughly enjoyed them every time. I’ve also brought them to get-togethers, where everyone raved about how delicious they were.
So I figured it was time to come up with my own version, as I have made some slight adjustments to the original recipe. I have removed the flax seed from the original recipe, as I’m not the biggest fan of flax. It contains phytoestrogens which can mimic the natural estrogen in your body.
So my version of the crackers are made using only pumpkin seeds, sunflower seeds, sesame seeds and chia seeds, plus some salt and seasoning, hence the name four-seed crackers.
Gluten-free crackers are difficult to get right. They need to be crispy and stay crispy for several days after baking. I’ve made cheese crackers with almond flour before, but a day after baking, they’re already soft and unappealing.
These four-seed crackers are a whole different story. I have not had a problem with them staying crispy, even five days after baking. They are remarkably crunchy and as long as you make them thick enough, they hold together well also.
These seed crackers are so darn simple to make. Just mix all of the ingredients together in a bowl, stir thoroughly and allow them to sit for 10-15 minutes. It takes a little while for the chia seeds become gelatinous.
Once the mixture thickens, and there is no water left in the bottom of the bowl, it is ready for baking. Next you’ll want to spread the mixture out onto a baking sheet.
Getting these four-seed crackers to hold together can take a bit of trial and error. You want them to be thick enough that they do not crumble when you pick them up, but not so thick that they are soft in the middle.
I find that the technique that has worked best for me is to spread the seeds out onto a baking sheet with parchment paper or a silicone mat, and using the back of a spoon to spread them into a thin layer. Spread until the seeds begin to separate and you can see the parchment paper peeking through underneath.
You don’t want to be able to see the paper, so fill those gaps back in. This should create deliciously crispy crackers, all set for topping or eating by themselves!
I hope you all enjoy these four-seed crackers, they’re one of my favorite healthy snacks, and is my go-to for get-togethers. They’re a huge hit all around! If you try them, please leave a comment below and let me know what you think!
Delicious Four-Seed Crackers
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 3/4 cup water
- 1/2 tsp Salt
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Preheat oven to 350F.
- Mix all ingredients together in a bowl and allow to sit for 10-15 minutes or until chia seeds absorb most of the water.
- Lay mix out on a baking sheet and spread as thin as possible without the seeds separating. You want them to be thin enough to be a cracker-like thickness, but not so thin that they will break apart easily when handled.
- Place baking sheet on top rack in oven for 25 minutes. After 25 minutes, move baking sheet to bottom rack and cook for an additional 25 minutes. If you want square crackers, you can cut them after the first 25 minutes, and then return to the oven. If you are lazy, you can simply break them apart after they have cooled.