Insanely Addictive Seed Crackers

There are very few recipes that I make regularly, I usually prefer to diversify and make things that I haven’t tried yet. The exception are these multi-grain seed crackers.

I can’t go a week without a batch of these going into the oven and then refilling the glass jar on the counter.

These are super crunchy crackers, with lots of seeds, that you can snack on with cheese, hummus, or just on their own with vegetables on the side.

And the best thing about them is that they are packed with good things. Flax and sesame seeds (whole or regular), almonds and chia, spelt flour (you can also use regular) and a little olive oil that adds flavor and leaves them insanely crispy.

Originally, I took the recipe from my beloved Alma and her blog Devarim B’Alma (she based them on a recipe by Aviva Piwko) and over time I made changes and adjustments, added new flavors (garlic, chili) and also made them a little healthier (chia, poppy seeds, almonds). The chia, by the way, is not noticeable here but absorbs liquids and makes the crackers more filling.

I’m warning you now, they’re really addictive.

Multi-grain Seed Crackers

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Serves: 40-50 crackers Prep Time: 10 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup white flour, or 1/2 white flour and 1/2 spelt flour, or just spelt
• 1 cup of quick-cook oatmeal
• 1/2 cup sunflower seeds
• 1/2 cup plain or whole sesame seeds
• 1/2 cup flax seeds
• 1/3 cup sliced ​​almonds - optional
• 3-4 tablespoons whole poppy seeds (not ground)
• 2 tablespoons chia seeds
• 1 tablespoon garlic powder
• 1/2 teaspoon ground chili or hot paprika (or 1 teaspoon for those who like it spicy)
• 1 tablespoon salt
• 3 tablespoons olive oil
• 2 cups (500 ml) water

Instructions

- Preheat the oven to 320F (160C) degrees.
- Place all the ingredients in a bowl, in the order listed, and mix well with a spoon until all the flour is incorporated into the batter. It should come out rather runny - that's okay, that's how it's supposed to be.
- Pour 1/2 of the batter into a baking sheet lined with parchment paper and smooth with wet hands until the entire sheet is covered in batter. Note that the amount here is enough for 2 standard baking sheets.
- Bake for 15 minutes and take out. Cut with a rolling pin into squares or rectangles or any shape you like.
- Return to the oven and bake for another 40-50 minutes or until the crackers are golden brown. Note - if the mixture wasn’t spread evenly, some parts will be ready faster while others will need to be left in the oven for a few more minutes, so be sure to check after 35 minutes. It is really important to bake them until they are completely crispy.
– Store in an airtight jar.

Be careful, they disappear in a second.

Notes

- If you like a stronger flavor, you can add a teaspoon of smoked paprika or thyme.
- Instead of sliced ​​almonds, you can add pumpkin seeds or finely chopped pecans.
- Don't omit the poppy, it really carries its weight here. The only thing you can leave out completely is the chia, I really recommend leaving everything else as is.