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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.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
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
Ingredients
- 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)
Instructions
- 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!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Just Jo says
Oh these look great – a little something to nibble with cheese for my coeliac Daddums, saving to make later!
Jenn S. says
Ah, perfect! I hope he loves them!
Platter Talk says
I love crackers, any kind of crackers but I especially love these! They remind me of some that I get at a salad bar in my neighborhood. Full of good, crunchy, healthy things! Going to try these. : )
Jenn S. says
I think you will love these then! I can’t stop eating them! 🙂 Enjoy!
Janice Cowett says
My family loves any kind of pasta. Pesto with sun dried tomatoes is our favorite!
Jenn S. says
If you love that combo – you will love these sun-dried tomato crackers! Good luck, Janice! Thanks for your comment.
Amy Katz from Veggies Save The Day says
For an easy meal, you can never go wrong with pasta!
Jenn S. says
That is so true! And I know my kids will always eat pasta!
Julie says
My easy go to would probably have to be a bowl ~ with black beans, corn, greens, tomatoes & salsa on top. These recipes look ahmazing! Cannot wait to try the crackers. 🙂
Jenn S. says
I love that. I tend to go for Mexican inspired dishes too. Gotta have that salsa!! I hope you love crackers – I can not stop eating them! Good luck, Julie!
Thia says
my easy vegan meal is a one pot pasta, with whatever veggies are in my frig thrown in during the last couple minutes of cooking, and a bright lemon-olive oil sauce.
Jenn S. says
I love that idea! Thanks, Thia!
jacquie says
some kind of oven roasted veggie and a nice slice or two of homemade bread with a nut butter.
Jenn S. says
That’s sounds perfect! So easy, yet so delicious! Thanks, Jacquie!
Dianne says
I rarely make the same thing twice I don’t know if I have go-to plant-based meal! Maybe a stir-fry with spicy peanut sauce.
Jenn S. says
Yeah, that’s what I meant…what TYPE of dish is your go-to. I rarely make the same thing too, but I think veggie burgers or pasta is my general go-to…though it’s different every time. 🙂 Thanks, Dianne!
Mary Ellen - VNutrition says
I love anything sun-dried tomato so I know I’ll love these. Angela’s recipes are always delicious!
Jenn S. says
Oh, me too! So flavorful!
Mandy says
These sound like the perfect snack!! I bet they would pair really well with all of her yummy soup recipes, too – we have yet to try a recipe of Angela’s that we didn’t like. I can’t believe I don’t already own this cookbook! We use her first one all the time 🙂 Hmmmm, our favorite go-to meal would have to be tacos! Or giant veggie bowls!
Jenn S. says
Tacos are always a good choice! 🙂 I love her first cookbook too and this new one is going to be in heavy rotation as well. Simple but delicious!
Jacky says
My go-to meal is sauteed greens, beans, and seitan! Easy, cheap, and complete proteins for this vegan who lifts! But I love trying lots of Angela’s recipes when I have more time to cook.
Jenn S. says
That sounds like a super healthy delicious meal! Thanks, Jacky!
Carly Williams says
My go-to easy plant based meal is a sweet potato with black beans! I love the flavors together.
Jenn S. says
We just had that combo the other day – taco style. So good! Thanks, Carly!
Strength and Sunshine says
Angela never fails to deliver some delicious perfect recipes!
Jenn S. says
So true, Rebecca!
Debbie says
I can’t wait to try these crackers! I’m always looking for recipes using everyday unprocessed ingredients that aren’t too labor intensive. This recipe fits the bill–Thank you for sharing!
Jenn S. says
Thanks, Debbie! I think you will love them. I was shocked at how easy they were.
Vivian | stayaliveandcooking says
I love homemade crackers – my boyfriends mother makes them all the time! I will have to send her this recipe, she’ll like the variety. And I completely agree about knowing what’s in the food you eat, that’s why homemade is the best!
Jenn S. says
Wow, she makes homemade crackers all the time? That’s awesome! I’m totally going to now that I know how easy they are. I hope she likes these too! Thanks, Vivian!