Discover the nutritious goodness of seed crackers – a gluten-free and vegan delight! Packed with sunflower, pumpkin, sesame, and chia seeds, these crackers offer a blend of flavors and textures. Crafted by Chef Nina Curtis, these gluten-free and vegan crackers burst with essential nutrients, fiber, and plant-based protein.
Sunflower seeds enrich with vitamin E, magnesium, and selenium, promoting heart health and reducing inflammation. Pumpkin seeds offer a great source of zinc, supporting immune function and skin health. Sesame seeds brim with calcium and iron, fortifying bone health and energy levels. Chia seeds abound in omega-3 fatty acids and antioxidants, enhancing brain health and reducing oxidative stress.
Moreover, Chef Nina Curtis enhances them with dulse flakes, a nutrient-rich seaweed high in iodine, and seasons them with coconut aminos for a savory umami flavor, making these crackers a complete package. Whether you’re following a gluten-free or vegan lifestyle or simply seeking a nutritious snack option, these seed crackers are the perfect choice.
Transform your snacking experience with these seed crackers and elevate your culinary repertoire today! Whether you’re hosting a gathering with friends or enjoying a quiet evening at home, these crackers are the perfect addition to any occasion. Discover the joy of wholesome eating with Chef Nina Curtis’s seed crackers.
Gluten Free Seed Crackers
Ingredients
- 2/3 cup sunflower seeds, unsalted
- 2/3 cup pumpkin seeds, unsalted
- 2/3 cup sesame seeds
- 1/2 cup chia seeds
- 2 teaspoons dulse flakes
- 2 teaspoons dried Italian herb mix
- 2/3 teaspoon onion powder
- 2/3 teaspoon sea salt
- 3/4 cup filtered water
- 2 tablespoons lemon juice, fresh
- 2 teaspoons maple syrup
- 2 teaspoons coconut aminos
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). In a large bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds. Mix well to evenly distribute the seeds. Add the dulse flakes, dried Italian herb mix, onion powder, and sea salt to the seed mixture, stirring until thoroughly combined. In a separate bowl, mix together the filtered water, fresh lemon juice, maple syrup, and coconut aminos until well combined. Pour the liquid mixture over the seed mixture, stirring thoroughly to ensure all the seeds are evenly coated. Allow the mixture to sit for about 30 minutes to allow the seeds to absorb the moisture and the flavors to meld.
- Line a sheet pan with a silicone baking mat or parchment paper. Spread the seed mixture evenly, using the back of an offset spatula to press the mixture to flatten and thin it. Place the pan in the preheated oven and bake for about 45 minutes, or until the seed mixture is golden brown. Remove from the oven and let the crackers cool completely.
- Once cooled, preheat the oven again. Place parchment paper over the crackers, then place a new sheet pan over the top. Carefully flip the seed crackers over onto the new pan. Using a sharp knife or pizza cutter, score the flipped crackers into 24 individual pieces. Place the second sheet pan in the oven at 300 degrees F for about 45 minutes to completely bake.
- Once fully baked, remove the crackers from the oven and let them cool completely. Store the seed crackers in an airtight container.
In this recipe, Chef Nina Curtis carefully selects each ingredient to ensure maximum taste and health benefits in every bite. With their crunchy texture and delicious taste, these crackers will surely become a staple in your pantry.
