Vegan Garlic and Rosemary Seed Crackers
Hello & Happy Monday!!
With my energy dwindling at 8 months pregnant, I’ve been going through effortless concepts to feature via Eat Drink Shrink. A recipe I’ve been wanting to try for the longest time, is seed crackers! In recent years there have been a handful of companies that over a ready made seed cracker. However, the price point is extremely high and you have to consider that there is something added to increase their shelf life.
That being said, I was curious how I could make a quick and easy recipe to mirror the same quality, save money and avoid unnecessary ingredients, and I’m just so glad I did! While I feared that this recipe wouldn’t come together given the minimal ingredients, I was surprised that it produced the perfect that held together like glue! lol
Not only is this cracker recipe seamless, holds together, but it packs tons of flavor, texture, and is packed with healthy protein and fats making it a fab filling snack option!!
What’s great about this recipe, is truly everything! It’s fairly quick, easy, minimal ingredients, minimal steps, packed with protein, packed with healthy fats, has aesthetic appeal, perf for any season, perf for any occasion, pairs well with any dip, can easily be made in bulk, great for entertaining, crispy, hold together, and honestly.. I’m just so obsessed!
If you’re searching for that staple vegan cracker recipe, you have to try these new vegan Garlic & Rosemary Seed Crackers!!
Why this recipe is great:
Packed with protein
Packed with healthy fats
Packed with flavor
Perf cracker for countless dips
Perf for entertaining
Perf for any season
Eat Drink Shrink
Yields 20 crackers
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup hemp seeds
- 1/2 cup sesame seeds
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp dried rosemary
- 1 1/2 cups water
- Preheat oven to 350 degrees
- Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
- Give everything a good stir, then split the mixture over 1-2 lined baking trays and spread thinly.
- The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
- Bake for one hour or until golden brown and crips, rotating the pan mid bake. If they don't feel crisp after an hour, turn off the oven and let them sit inside for another 5-10 minutes.
- Remove from the oven, allow to cool, then slice into triangles. Store in an airtight container.