Multi Seed Crisps ~ Homemade Vegan Crackers




This post may contain affiliate links. Please read my disclosure policy.

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!

Multi Seeded Crisps are a delicious vegan cracker that's perfect for snacking and dipping!

I was so intrigued when I saw this recipe on my blogging friend Angie’s blog ~ there’s nothing but seeds and water in these amazing crackers!  I’m always drawn to super minimalist recipes like this ~ I wonder, do they work?  How do they work??  I’m happy to report that these multi seed crisps are, well, super crisp, and go great with dips.  This is a fun recipe to play with ~ it’s almost magical how a bowl of wet seeds comes together into an actual cracker.

TIP: A key component in this recipe is the chia seeds, when they mix with water they thicken and form a sort of glue that bonds the seeds together ~ so whatever mix of seeds you come up with, don’t leave them out!

 

Making Vegan Multi Seeded Crackers with seeds and water!

Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.

Mixing up Multi Seeded Crisps for a cool vegan cracker made entirely from seeds!

Then you’ll spread them out on a couple of lined baking sheets.  Don’t worry about spreading it from edge to edge, but get it nice and even and thin.   I used a drinking glass as my ‘rolling pin’.  It will bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!

Rolling out the seed mixture for Multi Seeded Crisps

These multi seed crisps have to be one of the most minimalist recipes I’ve shared on the blog.  Well, come to think of it, my PARMESAN CHEESE CRISPS were just as simple, but these are right up there.

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

Use the larger crackers with dips, and munch on the little shards all by themselves.

Multi seed Crisps are a homemade vegan cracker that's made entirely of seeds!

Bird food?  Maybe, but the birds are smart, seeds are super duper healthy.

TIP: Seeds, like nuts, don’t keep forever, the healthy oils in them can go rancid.  Use fresh seeds for these crisps and store them in airtight containers in a cool dry place. 

*Recipe adapted from Angie’s Recipes

Multi Seed Crisps
Rate this recipe
14 ratings

Multi Seed Crisps

Ingredients

    About 3 cups total seeds, I used:
  • pepitas (pumpkin seeds)
  • sunflower seeds
  • sesame seeds
  • poppy seeds
  • flax seeds
  • quinoa or millet
  • buckwheat groats
  • amaranth
  • hemp seeds
  • chia seeds (make sure you have at least 3 Tbsp)
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp onion salt (optional)
  • 1 1/2 cups warm water

Instructions

  1. Set oven to 300F
  2. Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
  3. Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
  4. Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  5. Store in an airtight container at room temperature.

Notes:

  • You definitely don’t need to use as big a variety of seeds as I have here, but you’ll want to have a good mix of sizes, because if you use only large ones like pumpkin and sunflower the crackers won’t hold together.  There are lots of varieties, so mix and match.

 

Don’t forget to pin these multi seed crisps!

These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn't be easier to make! #appetizer #vegancrackers #Scandinavian #norwegian #seeds #homemadecrackers #healthycrackers

You Might Also Like

Leave a Reply

36 Comments

  • Reply
    15 Tasty Pumpkin Seed Recipes! - Savings Aplenty
    October 21, 2018 at 6:00 am

    […] Easy Curried Pumpkin Soup 2. Vegan Pumpkin Muffins 3. Multi-Seed Crisps 4. Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seed Topping 5. Coconut Oil Roasted Pumpkin […]

  • Reply
    Lesly Vick
    September 28, 2018 at 2:09 pm

    Hello. I am trying to avoid all grains so am interested in your seed cracker recipe. Recently I purchased an all seed cracker flavored with honey at the Vancouver Market. Delicious! They don’t ship, and there isn’t a label on the pack of crackers, so I am guessing as to what seeds were in them. I do know they were flavored with honey. Can you help me find a recipe for this type of cracker? I would really appreciate it.

    • Reply
      Sue
      September 28, 2018 at 3:09 pm

      You might try substituting honey for some of the water in this recipe for a start Lesly.

  • Reply
    15 Tasty Pumpkin Seed Recipes - Savings Aplenty
    September 9, 2018 at 2:21 am

    […] Easy Curried Pumpkin Soup 2. Vegan Pumpkin Muffins 3. Multi Seed Crisps 4. Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seed Topping 5. Coconut Oil Roasted Pumpkin […]

  • Reply
    heidi
    August 18, 2018 at 7:08 am

    hi there! what a wonderful recipe, just what Im looking for. thx so, so much. You are great for this stale old Ontarion

  • Reply
    jackie moore
    July 12, 2018 at 2:18 pm

    This may sound silly, but does the quinoa need to be cooked?

    • Reply
      Sue
      July 12, 2018 at 2:37 pm

      It’s usually cooked in recipes, Jackie, but for these crisps I use it raw. You can also ‘sprout’ the grain if you like, first, which means just soak it overnight in water, then drain and rinse it in a strainer. Leave it to sit in the strainer over a bowl for at least six hours. Then use as directed.

      • Reply
        Kathryn Gilmore
        August 6, 2018 at 3:12 pm

        YUM! If I decide to sprout the grain overnight – would you recommend I mix ALL the seeds – or just the quinoa? Thank you!

        • Reply
          Sue
          August 6, 2018 at 5:21 pm

          I’m thinking just the quinoa, Kathryn.

  • Reply
    Joan
    January 10, 2018 at 9:27 am

    They look so good. I’m a diabetic who likes chips and crackers. These crisps are perfect for my favorite dips; hummus, guacamole and pico de gallo. I will be making thm very soon! Thank you.
    Joan

    • Reply
      Sue
      January 10, 2018 at 9:38 am

      Have fun Joan!

    1 2
    Pin
    Share
    Tweet
    Email
    Pin
    Share
    Tweet
    Email