Enjoy these three simple and quick healthy cracker recipes. They’re packed with good nutrition for fueling growing bodies and minds.
We’ve been enjoying glorious sunny weather in Byron Bay this winter, but brrr! It has been cold!
I don’t know about you, but cold weather always makes me want to snack.
I’ve been trying to be good.
Instead of reaching for something sweet, I’ve been enjoying the satisfying crunch of these tasty bites. They are delicious dipped in hummous or topped with avocado.
These home-made recipes use seeds and healthy fats for glowing skin. They have no added sugar like so many of their store bought counterparts. And you know exactly what is in them!
1. Basic Healthy Cracker Recipe
This is my staple cracker recipe, power packed with nutrition and healthy fats. It’s easy to mix up and roll out (even for a three year old).
I love that this recipe is super flexible and works with different types of
- flours – eg wholewheat/buckwheat/rice flour/millet
- seeds – eg poppy/sesame/sunflower/flaxseed. If I use pepitas I crush them up a bit so they’re not so big. You can use them raw or toasted.
- seasonings – eg sea salt/spices/herbs
You can use all one type of flour/seed or a mix. You can make it gluten free by using a gluten free flour.
I like to mix wholewheat flour 50:50 with buckwheat flour for the extra protein and B vitamins.
A mix and match recipe. What are you waiting for? Give it a go!
Ingredients:
1/4 cup seeds
2/3 cup flour
pinch seasoning
2 tablespoons extra virgin olive oil
2-3 tablespoons water as needed
Directions:
Step 1. Preheat your oven to 175 Celsius/350 Fahrenheit.
Step 2. Combine seeds, flour and salt/herbs in a bowl.
Step 3. Drizzle in the olive oil, cutting in with a knife until the mixture looks like breadcrumbs. Then slowly add water as needed, mixing until you can gather into a ball.
Step 4. Roll mixture between 2 sheets of baking paper. Remove the top sheet and score into shapes with a sharp knife. This will help you break them up post-baking once cool enough to touch.
Step 5. Bake in a 175 Celsius/350 Fahrenheit oven for 15 minutes or until golden around the edges.
Step 6. Remove from oven and allow to cool. Once cool, break crackers apart along the scoring lines made in step 4.
Serve with spreads, dips or salsa.
Store your home made crackers in an airtight container for up to two weeks (if they last that long).
2. Olivia’s Crazy Crunchy Cracker Recipe
These crackers are rich in vitamins B and E, omega 3 and phosphorus. Great for your skin, heart, nervous and adrenal systems!
They are suitable for people with strict dietary restrictions, meeting paleo, keto, vegan, egg-free, dairy-free, gluten-free, and low-carb requirements. They also make a good staple if you are on an anti-inflammatory diet.
Ingredients:
1/2 cup sunflower seeds
1/2 cup pepitas or home dried pumpkin seeds
1/3 cup nutritional yeast flakes (or Parmesan cheese if you eat dairy)
2 tbsp finely chopped parsley – optional – for an extra punch of iron
up to 1/4 cup water (chilled is best)
Directions:
Step 1. Preheat your oven to 175 Celsius/350 Fahrenheit.
Step 2. Combine dry ingredients in a food processor and pulse until fine and well mixed. I like my crackers a little chunky so I go for the look of breadcrumbs. If you like a finer cracker, go for the consistency of flour.
Step 3. Add a splash of water and pulse. Keep adding water a little at a time and pulsing. You are aiming for a biscuit-dough consistency, without being too dry and crumbly, or too mushy.
Step 4. Roll mixture between 2 sheets of (eco-friendly/reusable) baking paper. The thinner you roll, the crunchier they will be!
Step 5. Score cracker shapes with a sharp knife.
Step 6. Bake in a 175 Celsius/350 Fahrenheit oven for 15 minutes or until golden around the edges.
Step 7. Remove from oven and allow to cool. Once cool, break crackers apart along the scoring lines made in step 4.
Store in an airtight container.
3. Raw Flaxseed Cracker Recipe
These healthy snacks take a little more time. But a cooking temperature under 50 Celsius/125 Fahrenheit retains the nutritional benefits of the seeds.
I love the spicy kick, but my three year old is not so keen. I leave out the chili powder and cayenne in step 3 and add them after I’ve taken out half the mixture to roll. That way we get seed crackers approved by both the spice lovers and spice hater in the house.
It is important to soak the seeds because soaking reduces enzyme inhibitors like phytic acid, it activates the seeds and renders them more digestible. It also enhances the bio-availability of the nutrients.
This raw cracker recipe suits people with strict dietary restrictions.
Ingredients
1 cup flaxseeds – soak in 2 cups of water a couple hours before mixing
½ cup raw pumpkin seeds – soaked
½ cup sunflower seeds – soaked
1/3 cup sesame seeds – soaked
3 spring onions/scallions, finely chopped
½ celery stalk, finely chopped
2 garlic cloves, minced
1 tsp turmeric powder
1 tsp rock salt
½ tsp cumin powder
½ tsp chili powder
¼ tsp cayenne pepper
Directions:
Step 1: Combine pumpkin, sunflower and sesame seeds in a bowl and cover with water. Soak for at least 2 hours.
Step 2: Cover flax seeds with 2 cups of water. Soak for 2 hours.
Step 3: Drain soaked seeds. Add to other ingredients in a food processor. Pulse until the mix is the consistency of fine breadcrumbs. You can add a little water if needed.
Step 4. Press the mixture between 2 sheets of baking paper and roll out. The thinner you roll, the crunchier the crackers will be!
Step 5. Score cracker shapes with a sharp knife. This will help you break them up post-baking once cool enough to touch.
Step 6: Dehydrate in the oven on the lowest setting (<50 degrees Celcius) or in a dehydrator for about 3 hours.
Step 7: Flip over and continue “baking” for about another 3 hours until dry and crisp.
Step 8: Remove from oven/dehydrator and allow to cool. Break crackers apart along score lines. Store in an airtight container.
What is your go-to snack when its cold outside?
Let me know in the comments.
