Seed Crackers (gf + vegan)
A versatile, easy to make cracker, loaded with flavor and packed with protein + omega-3s!
I can’t say enough good things about these delicious, easy-to-make, versatile gluten-free/ vegan Seed Crackers! They are officially a new staple in our household. I make a double batch of these every two weeks and enjoy them in a variety of ways. Best of all — make them at home and save yourself a little dough 💰.
Versatile. Easy to make. Loaded with flavor. Packed with protein + omega-3s. Yum!😋
They pack a full punch when it comes to flavor— because as these seeds and oats toast…the flavors just pop!
They’re extremely versatile to have on hand— they work for breakfast, lunch, dinner or as a delightful snack.
As a vegetarian (no eggs), they are a rich source of Omega-3 fatty acids and protein— so a great way to get in some good macros, fatty acids and lower inflammation in the body.
Lastly, they’re so easy to make! Store bought versions of these can get a little expensive. So, if you like them and can buy the ingredients in bulk — you will definitely save yourself some dough! :) And, in my humble opinion, I think the homemade ones taste better :).
How I Enjoy Them
So far, these have been my favorite ways to enjoy them:
As a protein packed breakfast or lunch — serve crackers with cottage cheese, cucumber and pearl tomatoes.
As a late weekend lunch — serve with hummus, sauerkraut, olives, feta, roasted peppers on a bed of arugula.
Part of a breakfast bowl or snack — serve with greek yogurt (or cottage cheese), berries and a drizzle of maple syrup.
As crunchies over a salad, soup or stew.
On a charcuterie board — cheese, spreads, veggies — all taste lovely with these little guys.
Or crushed and used in place of breadcrumbs — baked tofu with a light coating of these tastes amazing!
The Inspiration Behind the Cracker + What I Learned.
The inspiration behind these crackers comes from a friend of ours, Chris Boswell. Chris is a professional chef who has worked with the best at Chez Panisse and specializes in California cuisine — where clean, farm fresh ingredients are emphasized over technique. Elevated simple, totally delicious! He very kindly shared his recipe with my husband and I. After making it a few times, I made a few tweaks to fit me :). The mixture was initially a little hard for me to make thin, light crackers with. So, I added a little ground flax, increased the water and cooked them a little longer on lower heat. After many renditions and experiments, this is the version I’ve come to love — and have been able to make the most thin and light.
I hope you enjoy! If you have any questions on how to make them or if you find new ways to enjoy these— please share in the subscriber-only post comments!
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