Seed Crackers made with five different kinds of healthy seeds, sun-dried tomatoes and garlic. These crunchy gluten free crackers are super easy to make and are the perfect snack!
I have always loved the idea of homemade crackers. Being able to control the ingredients. Adding wholesome real whole foods. Keeping the salt and sugar low. Leaving the oil out. Flavoring them with our favorite herbs and spices.
But, in my head, this seemed like a daunting task. How will they hold together? How will I cut them into cute cracker shape without them crumbling apart? If I had known before how easy it is, we would have a whole pantry full of homemade crackers by now!
This recipe actually comes from the new cookbook, Oh She Glows Everyday by Angela Liddon. Keep reading to get the recipe for these delicious super seed crackers and find out how you can Enter To Win your very own copy of the book!
Oh She Glows Everyday by Angela Liddon
You probably already know the gorgeous Angela Liddon. She’s the blogger, photographer and recipe creator of the popular, award winning, vegan blog, Oh She Glows. Her first cookbook, The Oh She Glows Cookbook, is an International best seller. Oh She Glows Everyday is her newest creation full of healthy, whole food plant based vegan food – over 100 recipes! These are recipes that you’ll turn to over and over again for quick weeknight meals, kid-friendly snacks and treats, and easy entertaining. Does this sound like something you could use?
Take a Peak Inside
Wanna a sneak peak of some of the recipes you’ll find inside this beautiful book? How’s this to tempt your tastebuds:
Smoothies & Smoothie Bowls: Salted Chocolate Hemp Shake; Morning Detox Smoothie; Glowing Rainbow Smoothie Bowl
Breakfast: 9-Spice Avocado Hummus Toast; Strawberry Oat Crumble Bars; Black Bean Rancheros
Snacks: Roasted Hazelnut-Almond Granola Clusters; Banana Bread Muffin Tops; Every Day Lemon-Garlic Hummus; and the Sun-dried Tomato & Garlic Super Seed Crackers I’m giving you the recipe for below.
Salads: Thai Crunch Salad; Spiralized Zucchini Summer Salad; Crowd-Pleasing Caesar Salad
Side & Soups: Roasted Garlic Basil Pesto Potatoes with Arugula; Marinated Italian Tofu; Creamy Thai Carrot Sweet Potato Soup
Entrees: Eggplan Parmesan; Comforting Red Lentil and Chickpea Curry; Marinated Portobello Mushroom Bowl
Cookies & Bars: The Ultimate Flourless Brownies; Nut-Free Dream Bars; Pillowy Pumpkin Snacking Cookies
Desserts: Meyer Lemon Cheesecake w/ Strawberry-Vanilla Compote; Peanut Butter Lover’s Chocolate Tart; Mile-High Black-and-White Fudge
Homemade Staples: All-Purpose Cheese Sauce; Lemon-Tahini Dressing; Shake-and-Go Balsamic Vinaigrette
Angela even includes a chapter about pantry staples and gives advice on how to select, store and prepare each ingredient.
More vegan snacks
- Spiced Rosemary Roasted Nuts
- Easy Vegan Bruschetta
- Smoky Roasted Chickpeas
- Vegan Buffalo Cauliflower Bites
- Soft Baked Pretzels
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Sun-dried Tomato & Garlic Super Seed Crackers
- ⅓ cup (75 mL) sun-dried tomatoes (dry, not oil-packed)
- 1 ½ cups (375 mL) boiling water
- 1 cup (250 mL) raw hulled sunflower seeds
- 1 cup (250 mL) gluten-free rolled oats
- ¼ cup (60 mL) hemp hearts
- ¼ cup (60 mL) raw pepitas (pumpkin seeds)
- ¼ cup (60 mL) white sesame seeds
- 2 tablespoons (30 mL) black sesame seeds (or more white sesame seeds)
- 2 tablespoons (30 mL) whole chia seeds
- 3 tablespoons (45 mL) ground chia seeds
- 1 ¼ teaspoons (6 mL) garlic powder
- 1 large clove garlic (grated on a Microplane)
- 2 teaspoons (10 mL) dried oregano
- 1 teaspoon (5 mL) coconut sugar (or natural cane sugar)
- 1 teaspoon (5 mL) dried basil
- ¾ teaspoon (4 mL) fine sea salt (or to taste)
- ⅛ teaspoon (0.5 mL) cayenne pepper (or to taste) (optional)
- Preheat the oven to 300°F (150°C). Line two standard baking sheets (13 × 18 inches/32 × 40 cm) or one extra-large baking sheet (15 × 21 inches/38 × 53 cm) with parchment paper.
- Place the sun-dried tomatoes in a bowl and cover with the boiling water. Set aside to soak for 5 to 10 minutes. In a large bowl, stir together the remaining ingredients.
- With a slotted spoon, scoop the softened sun-dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water. Process the tomatoes until minced. Alternatively, you can chop the tomatoes by hand—just be sure to chop them very fine so the crackers are easy to slice. Scoop the tomatoes into the bowl with the seed mixture.
- Add the tomato soaking water to the bowl with the seed mixture. Stir for about a minute, until the water has been mostly absorbed by the seed mixture and is no longer pooling on the bottom of the bowl.
- Transfer half the seed mixture to each baking sheet (or if using one extra-large baking sheet, spoon all of it onto the sheet). With your hands, spread the mixture starting in the center and pushing outward, until you form a large, misshapen rectangle, no more than ¼ inch (5 mm) thick. The mixture will be very wet, but this is normal. Be sure that the dough is uniform in thickness and the corners aren’t too thick.
- Bake for 30 minutes. Remove the baking sheet(s) and using a pizza slicer, carefully slice the dough into large crackers. Carefully flip each cracker using a spatula or your hands. Don’t worry if a couple break here and there! If for some reason the crackers are sticking to the parchment paper, just leave them as is and remove them after the second bake.
- Return the baking sheet(s) to the oven and bake for 23 to 25 minutes more, until the crackers are golden. Watch closely during the last 5 to 10 minutes of baking to ensure they don’t burn. Remove from the oven and let cool on the baking sheet(s) for 5 minutes. Transfer the crackers to a couple of cooling racks and let cool completely.
- Store the cooled crackers in a paper bag on the counter for up to 1 week. You can also store them in an airtight container in the fridge for up to 1 week or in a freezer-safe zip-top bag in the freezer for 3 to 4 weeks. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300°F (150°C) for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!