All-Seed Crackers Recipe (Vegan, Gluten-free)
No flour. No dairy. No kidding.

Gluten free. Vegan. Keto friendly. Paleo approved. High fiber.

Yada, yada, yada.

Health claims are not why I’m inhaling these All-Seed Crackers.

The toasty, crunchy, nutty, salty, savory, garlicky wafers are jumping into my mouth because they are delicious.

And prep couldn’t be more…elemental.

Seeds. Garlic. Salt. Water.

What holds them together? Magical food chemistry.

When soaked in water, the tiny chia seeds metamorphose from dry solid to sticky gel. And the gelatinous pinhead-sized seeds grab and hold the other seeds together.

You dump everything onto parchment paper, pat into a thin sheet and bake in a slow oven.

Quick note on proportions: Most all-seed cracker recipes you’ll find call for equal measures of each seed.

But that’s too much chia. The the equal-measure formula yields a… slightly slimy cracker.

Try not to think about it.

Quick, go make a batch of crackers and enjoy.

Because they really are gluten free, vegan, keto friendly, paleo approved and high fiber.

All-Seed Crackers Recipe (vegan)

1/2 cup raw hulled pepitos (pumpkin seeds)
1/2 cup raw hulled sunflower seeds
1/2 cup black sesame seeds
1/3 (scant) cup chia seeds
1-2 cloves garlic, crushed
1 teaspoon kosher salt plus extra for sprinkling
1 cup water

1. Preheat oven to 300 degrees.
2. Line a cookie sheet or jelly roll pan with parchment paper.
3. In a medium bowl combine the seeds and the salt.
4. In a small bowl, stir the water and crushed garlic together.
5. Pour the water mixture into the seed mixture and stir. Let sit 2-3 minutes.
6. Scoop the congealed seeds onto the parchment. Using your hands—dipped in water to keep seeds from sticking to them—pat the seeds into a rectangle that takes up as much of the cookie sheet as possible. I use a long spatula to straighten and sharpen the edges.
7. Using a glass jar or cup dipped in water, roll the wet seeds as thin as possible. The thinner the layer, the lighter and more airy the crackers.
8. Sprinkle the top of the seeds liberally with salt. I like to use a quality, flaky sea salt, but plain kosher salt is fine. I like my crackers salty, so I use at least 1-1 1/2 teaspoons of salt on the seeds.
9. Slide the cookie sheet into the oven and bake for 20 minutes.
10. Remove the cookie sheet from the oven. With a wide spatula, carefully scoop under and work around the entire seed layer to loosen it from the parchment. Using the spatula or your hands—make sure the seeds are cool enough to handle—flip the sheet so that the wet side is up.
11. With a sharp chef’s knife or pizza cutter, cut the layer of seeds into 2″ diamond-shaped crackers. Separate the crackers slightly so they will toast evenly on all sides.
12. Slide the cookie sheet back into the oven and bake for another 20 minutes. If the crackers in the center are not crispy enough, swap them for the crackers closest to the edge of the sheet—food cooks faster close to the edge of the pan.
13. Remove the crackers from the oven and let them cool completely before storing in a tin. Crackers stay fresh for at least a week, longer if you store them in the fridge.

Serves 8.