Healthy 4-Seed Crackers
These easy, healthy 4-seed crackers are loaded with goodness. They are wheat-free, gluten-free, dairy-free, low-carb and vegan.
Servings 5
Ingredients
- 1 cup Flaxseeds/Linseeds
- ⅓ cup Pumpkin seeds
- ⅓ cup Sunflower seeds
- ¼ cup Sesame seeds
- 1-2 teaspoons Fennel seeds
- 2 teaspoons sea salt, I use flaked
- Black pepper to taste
Instructions
- Place the Pumpkin, Sunflower and Sesame seeds into a bowl and add enough water to cover the seeds.
- Place the Flaxseeds/Linseeds into a separate bowl and also add enough water to cover the seeds. You may need to add more water as these seeds soak up the water fast.
- Leave both bowls for at least 2 hours or overnight.
- Drain the Pumpkin, Sunflower and Sesame seeds and rinse well.
- Drain the Flaxseeds/Linseeds without rinsing. They should have a gelatinous feel to them.
- Combine the seeds together along with the Fennel seeds, sea salt and black pepper.
- Preheat your oven to 280°F.
- Line a large baking sheet with parchment paper. Spread the seed mixture thinly (around ¼") over the baking tray.
- If you want to score them, do so now.
- Bake for around 1 hour, check them, especially in the middle to make sure they are firm enough.
- Flip the cracker (still in one piece) over, remove the parchment paper carefully and return to the oven to bake the underside.
- Bake for around another 30-40 minutes until the crackers are firm and golden.
- Remove from the oven and allow to cool completely before breaking into pieces
- Crackers can be stored in an airtight container for around a week.
Recipe Notes
The crackers may need more time in the oven on a lower heat if they middle of the cracker is not firm enough.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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