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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.
Edwina says
These crackers look incredible. I must try making them soon. I definitely need to find more variety in my snack recipes.
Jenn S. says
Enjoy, Edwina!
Carina Faisst says
Hi,
these look so delicious will definitely try them! I was just wondering, do you reckon these would be good in a dehydrator as well or on a very very low temperature in the oven to keep them raw? any idea on how long that would take? 🙂 thanks!
Jenn S. says
Hi, Carina. I really can’t say. This recipe is a review from the cookbook mentioned – it’s not my recipe. You might want to try contacting Angela Liddon of Oh She Glows. Good luck!
Running in a Skirt says
These look soooooo good! Love how tasty and healthy they are. One of my favorite vegan recipes is my tomato quinoa soup!
Jenn S. says
Oh, I’ll have to hop over and check out that soup. Soup is my FAVORITE thing every…especially tomato soup. Yum!
Sarah- A Whisk and Two Wands says
I have so many plant-based favorites! Smoothies, smoothie bowls, energy bars/balls, snack bars, Buddha bowls, salads, chia seed pudding, soaked muesli, the list goes on. Those crackers look amazing!!
Jenn S. says
I love it! So many great options. And people think plant based food is boring! It’s so not!
Lolly says
I love a good vegan bowl of whatever I have on hand. I also make a large batch of black bean veggie burgers and freeze individual portions for a quick go-to meal! Yummy!
Jenn S. says
I love to freeze veggie burgers too for a quick meal. Thanks, Lolly! Good luck!
Nirvana says
Veggie tortilla roll ups! Love trying your recipes. They’re all good!
Jenn S. says
Aw, thanks girl! Good luck!
Christine says
Pasta or pizza ?
Jenn S. says
Certainly can’t go wrong with either of those! Thanks, Christine!
Piper says
My fave go to is a fast but yummy rice bowl, loaded with beans, greens, lemon, olive oil and whatever other fresh veggies I have to throw in there! 🙂
Jenn S. says
Grain and rice bowls are always a great choice! Thanks for your comment Piper. Good luck!
Stella - Stellicious Life says
I’m exactly like you Jen, I’ve been wanting to make homemade seed crackers but feared they were complicated to make and an experiment bound to fail. Ever since I first saw Angela’s superseed cracker recipe in her first cookbook I’ve been playing with the idea of making them, always putting it off, but thanks to you saying they were easy to make and delicious, I can’t wait to finally give them a try!
Thank you for the giveaway, I subscribe to your newsletter (with another e-mail address starting with stella.e) 🙂
Jenn S. says
That’s so funny. I don’t know why they were so intimidating to me before, but it makes me feel better that I wasn’t the only one. LOL! You will love these Stella! I was seriously shocked at how easy they were. You’ll have to let me know how they turn out after you make them. And good luck in the giveaway! Thanks for following along!
Rachel says
My go-tos are soups and stews. I love many, but the Oh She Glows 10-spice vegetable soup is among the current favorites.
Jenn S. says
Soup is my favorite thing ever! I haven’t tried the 10-spice one yet, but now I’m going to!!
Sarah says
Pasta! Always pasta. Unless it’s tacos 🙂
Jenn S. says
HaHa, yes, I agree! 🙂
Melissa says
I love savory crackers! The sun-dried tomatoes, garlic and herbs sound so delicious together. They looks so healthy, too. I need to try these out 🙂
Jenn S. says
Thanks, Melissa! They are super flavorful! Very crunchy and quick and easy to make! Definitely a must-try snack!
Kelly says
Everything sounds so yummy
Jenn S. says
Thanks, Kelly. You would really like this book. Good luck!
Silvia says
I’ve made once crackers with a lot of seeds, it tastes amazing, especially with hummus, YUM!
I’m sure these crackers are delicious, they look really appetizing.
Jenn S. says
Thank you, Silvia. I’m sure you’d love these!
Meeta says
I am a snacker especially when I am writing or working in front of the computer – crackers and hummus are my go to snack faves! Really loving this!
Jenn S. says
I’m the same way. Gotta have a little nibble 🙂