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Vegetable Seed Crackers

Crisp, crunchy, homemade vegetable seed crackers that are vegan, gluten-free and keto!


With a vegetable flavour and amazing crunch, these vegetable seed crackers make a great snack on the run or a fabulous base for appetizers or hors d'oeuvres. They contain no wheat products or dairy, making them vegan, gluten-free and keto.


The key to making these delicious crackers is low and slow baking to fully dehydrate them. If you have a convection oven with a dehydrate setting, this can also be used. Depending on how thick you roll the dough will determine the length of time it takes in the oven. Anything under 1/8-inch can be ready in as little as 2, 1/2 hours whereas over 1/8-inch can take up to 6 hours or more.


These crackers can be flavoured with your favourite herbs and spices for a whole new cracker flavour each time. Try incorporating sunflower seeds or crushed nuts for even more protein. If you want a more herbed flavour and less vegetable, swap the vegetable stock with water. This recipe is super adaptable for all your cracker needs.

 

TIP: If the stock used is salted, reduce or omit the additional salt in the ingredients.

 

Ingredients

(Makes 12 servings)

  • 1/2 cup pepitas (shelled pumpkin seeds)

  • 1, 1/4 cups flax seed meal

  • 1/4 cup sesame seeds (white or black)

  • 1/4 cup hemp hearts

  • 1/4 cup chia seeds

  • 1/2 teaspoon sea salt (if vegetable stock is salted, omit this ingredient)

  • 1 teaspoon dehydrated minced garlic

  • 1 teaspoon dehydrated minced onion

  • 1/2 teaspoon dried rosemary

  • 1, 1/4 cups vegetable stock

 

Directions

Preheat oven to 200°F / 95°C and have 2 sheet pans available with parchment paper sized to fit, plus 2 additional sheets of parchment paper. Set aside.


In a food processor, add the pepitas and pulse a number of times to crush the seeds. Add all the dry ingredients and spices then pulse again several times to mix well.


Add the vegetable stock and process until well combined. The mixture will initially have the consistency of wet cement, but the flax and chia seeds will soon soak up the liquid and significantly thicken the mixture. Remove the blade and let sit covered for 10 to 15 minutes.


Onto a sheet of parchment paper, add half of the mixture. Cover with another sheet of parchment paper, and with a rolling pin, roll the cracker dough out to your desired thickness. 1/8-inch works well. Peel off and discard the top piece of parchment paper. With a pastry cutter, pizza wheel, or sharp knife, score the dough into the size and shape you want the final crackers to be then transfer the sheet of parchment with the dough onto a sheet pan. Repeat with the other half.


Bake until the crackers are completely dehydrated. The length of time will depend on the thickness of the crackers. This could take anywhere from 3 to 6 hours. Rotate the pans every 90 minutes and check their progress. Once the crackers are completely dry, remove from the oven and let them cool to room temperature on the pan. Once cold, gently snap the crackers apart along the score lines.


Serve as is for a healthy snack, or as a base for hors d'oeuvres. Store crackers in an airtight container on the countertop for 10 to 12 days.

 
 

Nutritional Information Per Serving:

total calories = 141.5 | total fat = 11.25g | saturated fat = 1.32g | cholesterol = 0mg | sodium = 173.27mg | net carbohydrates = 1.68g | dietary fibre = 5.17g | sugars = 0.42g | protein = 5.73g

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