Multi Seed Crisps
These vegan Multi Seed Crisps are a deliciously crisp gluten free cracker just perfect for snacking and dipping ~ and they couldn't be easier to make!
Servings: 20 servings
Calories: 119kcal
Equipment
- 2 baking sheets
Ingredients
About 3 cups total seeds, I used:
- 1/3 cup pepitas (inner green part of pumpkin seeds)
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/3 cup poppy seeds
- 1/3 cup flax seeds
- 1/3 cup quinoa or millet
- 1/3 cup buckwheat groats
- 1/3 cup amaranth
- 1/3 cup hemp seeds
- 3 Tbsp chia seeds
- 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
- Set oven to 300F
- 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.
- 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.
- Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
- 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.
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 119mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg