Crunchy Super Seed Crackers Recipe for Homemade Snacks

These chewy, savory crackers combine sun-dried tomatoes, oregano, garlic, oats and a blend of seeds for a pizza-like flavor. They’re gluten-free, nut-free, and oil-free, and the seed mixture is rich in healthy fats and antioxidants. The dough is spread by hand—no rolling pin needed.

• 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)
• 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 (optional, to taste)

1. 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.
2. 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 dry ingredients.
3. Using a slotted spoon, transfer the softened tomatoes to a mini food processor and process until minced, reserving the soaking water. If chopping by hand, chop very finely. Add the minced tomatoes to the seed mixture.
4. Add some of the reserved tomato soaking water to the seed mixture and stir about a minute, until the water is mostly absorbed and no longer pooling.
5. Divide the mixture between the prepared baking sheets (or spread all on one large sheet). With slightly wet hands, press the mixture from the center outward into a roughly rectangular shape no more than ¼ inch (5 mm) thick. Keep thickness even so edges do not become too thick.
6. Bake for 30 minutes. Remove and, while still warm, use a pizza cutter to score the dough into cracker-sized pieces. Carefully flip each piece using a spatula. If crackers stick to parchment, leave them until the second bake is finished and remove then.
7. Return sheets to the oven and bake another 23 to 25 minutes until crackers are golden. Watch closely in the last 5–10 minutes to prevent burning. Cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
8. Store cooled crackers in a paper bag at room temperature for up to 1 week, or in an airtight container in the refrigerator for up to 1 week. Freeze in a freezer-safe bag for 3–4 weeks. If crackers soften from humidity, re-crisp in a 300°F (150°C) oven for 5–7 minutes, then cool completely.

Tip: To make ground chia seed, grind ½ cup (125 mL) whole chia seeds in a high-speed blender until a fine powder forms. Store unused ground chia in the refrigerator in an airtight container.

Variation: For 9-Spice Super-Seed Crackers, omit the sun-dried tomatoes and use 1 ½ cups (375 mL) room-temperature water. Replace the garlic powder, fresh garlic, oregano, basil, salt, and cayenne with about 2 tablespoons (30 mL) of a 9-spice mix, then follow the same method.

*Reprinted from Oh She Glows Everyday by arrangement with Avery. Copyright © 2016, Glo Bakery Corporation.

Calories: 532 kcal
| Carbohydrates: 80 g
| Protein: 21 g
| Fat: 24 g
| Fiber: 12 g