Stop the endless search for the perfect multi-seed cracker recipe. Look no further if you’re after a cracker robust enough to tackle thick dips and deliver satisfying crunches. We’ve got you covered with these easy rustic seed crackers, effortless to make yet big on flavor and durability!
Today, we’re diving into the scrumptious world of easy rustic seed crackers—a divinely tasty and impressively versatile treat.
Are you on a gluten-free, paleo, or vegan diet? No worries! This recipe ticks all the boxes and then some. But wait, there’s more. These aren’t just any run-of-the-mill crackers; they’re grain-free, adding extra health benefits to each crunchy bite.
We’re not just stopping at ‘yummy,’ we’re venturing into ‘crispy,’ ‘hearty,’ and yes, even ‘dippable’ territory. So get ready because we’re about to reveal how you can whip up these multi-seed crackers or their mixed-seed cracker cousins with minimum fuss and maximum flavor—crackers so delectable, you’ll want to make them on-demand every time the craving strikes!
Table of Contents
Why You’ll Love The Multi-Seed Cracker Recipe
- You can change the seeds to any seeds you prefer
- The grain-free crackers are perfect for football parties, tailgating, etc
- The seed crispbread goes perfectly with those weighty festive cheeseballs served at Christmas.
- The mixed seed crackers can be paleo, vegan, or gluten-free.
- Ingredients for the grain-free crackers are easy to find
- You can and should make the rustic seed crackers ahead of time.
- Pair the fabulous seed crispbread with cheese trays, charcuterie trays, or food boards.
- Roll the easy rustic seed crackers as thin or thick as you prefer.
Kitchen Essentials Needed to Make the Multi-Seed Cracker Recipe
But before we roll up our sleeves and get the base made, let’s take a moment to talk about kitchen essentials. After all, even the best recipes can fall flat if you’re not equipped with the right tools and ingredients.
Picture this: You’re in the zone, the recipe is flowing, and suddenly, you realize you’re missing that crucial silicone spatula or high-quality baking sheet. Buzzkill, right?
Well, don’t worry, we’ve got your back! We’re about to lay down some kitchen wisdom to ensure your easy rustic seed crackers are not just good but ‘I-can’t-stop-eating-these’ great!
- baking tray
- parchment paper
- mixing bowl
- mixer (stand mixer or hand mixer)
- rubber scraper
- Oven or toaster oven (also, the baking appliance size will affect the size of the baking tray you can use)
Ingredients For Your Easy Rustic Seed Crackers
Our crunchy, delicious, easy rustic seed crackers are, in fact, pumpkin and sunflower seed crackers. Don’t let the grain-free label fool you; these crackers pack a flavor punch that’ll make you forget all about store-bought options.
Though we’re spotlighting the pumpkin and sunflower seed variety today, you can switch up seeds and seasonings to match your taste. I make many different seed-based crackers because they are easier, healthier, and better than their store-bought counterparts.
In other words, these mixed-seed crackers are more than just a snack; they’re a culinary adventure waiting to happen.
- Tapioca flour (corn flour, rye flour, buckwheat, not just our gluten-free flour choice)
- Golden Flax Seeds
- Pumpkin Seeds
- Sunflower Seeds
- Sea Salt
- Olive Oil
How To Make Easy Rustic Seed Crackers
Making your own multi-seed crackers might sound like some MasterChef-level stuff, but I promise you, it’s laughably simple. I am sure these will become your new go-to mixed seed crackers; they are easy.
This section is a very straightforward walkthrough of making the easy rustic seed crackers, and at the end, you’ll find a printable recipe card at the end for the nitty-gritty details.
Our goal: to give you enough confidence to whip up these mixed seed wonders, whether you prefer them thin as a wafer or hearty enough to stand up to the chunkiest dips.
Because the only thing holding you back in the kitchen should be how many batches you have time to make. Fear? Nah, in this kitchen, we turn that into fuel for deliciousness.
Step 1: Preheat the Oven and Get Your Ingredients Ready—It’s Mixed Seed Crackers Time!
First, set that oven to preheat.
While it’s getting hot and ready, seize the moment and make sure your baking tray is close by, and then get 3 sheets of parchment paper that will fit that tray and set them aside for now. (2 sheets are for the baking pans that will hold the easy rustic seed crackers before and after baking, and one is for the top of both, which you will alternate when using, but you could cut 4 sheets total if you want. I don’t waste that parchment paper, which is why I use only 3. )
Now, in a large mixing bowl—because nobody likes a mess—combine your flour, salt, and seeds as mixed seeds are the tiny bits of crunch that will turn these into mouthwatering mixed seed crackers.
Stir the seed mixture very well because you don’t want the same seeds in the cracker all in one place. You could alternatively place the mixed seeds into a plastic quart bag, zip it close, and shake for even distribution of the different seeds.
Next, you will work with the olive oil and the boiling water for the multi-seed crackers.
Add this to the freshly mixed seeds and combine well, working on mixing everything thoroughly, and it will take on that gum-like texture, meaning you have mixed it plenty. In fact, it might look like thick oatmeal; look at my picture below, which is me mixing the easy rustic seed crackers in my mixing bowl.
Once you’re at that point, take a step back and let the mixture chill set up for about 8-10 minutes.
Step 2: Rollin’ Your Multi-Seed Crackers
Alright, it’s go-time! Take that rubber scraper and gather your mixed seed cracker dough into a cohesive ball. No scraper? No problem. Just get in there with your hands and show that dough who’s boss.
Either way, form that dough into a pliable ball. I work with the mixed seed crackers mixture in the bowl, which easily forms into a ball if your mixture looks like mine above.
After you have rolled it into a ball, you’ll want to that seeded mixture in half; you’re about to make two trays of mouthwatering multi-seed crackers.
Place one-half of the easy rustic seed crackers dough onto your prepped parchment paper-lined baking sheet. But wait—before you start working with the rolling pin, use that other piece of parchment paper I suggested on top of that soon-to-be rolled mixed seed crackers dough mound.
Got it? Great. Flatten that dough into a rectangular shape, whether you’re Team Hands or Team Rolling Pin. Aim to get it as thin as you like; the power is literally in your hands.
One of the reasons you’ll fall head over heels for this seed crispbread is its dough flexibility. It’s almost therapeutic to work with—easy to reshape, cut, or patch. Again as you are in control of pressing this dough out, you are also in control of making your easy rustic seed crackers as thin or as thick as YOU prefer.
The goal? To make it occupy as much real estate on that baking sheet as possible. Because let’s be real, the more crackers, the merrier.
Repeat this for the second portion of the remaining mixed seed crackers dough.
Step 3: Baking and Cracking The Multi-Seed Crackers
Now, transfer the baking pans with the multi-seed crackers into the oven and let them bake in your preheated oven.
The baking time for the grain-free crackers is under an hour or until they are golden brown and truly dependent on your oven. No Netflix binge-watching here; keep an eye on them to make sure they’re just the right shade of delicious.
But hang on a sec—before you munch, give them a moment to cool. These aren’t fast food; they’re good food. Cool crackers are far better than warm ones, as they will crisp and not bend.
Now, you have the ultimate choice in cracker baking right here and now: will you bake your crackers a second time, or will you leave the crackers as is? You get to decide if you want to toss them back in the oven for about 10 minutes and make them reach their premium crispness.
Remember that depending on the type of seeds, flour, and how thinly you rolled out your mixed seed crackers, you might need a second oven stint to reach peak crispiness. Just toss ’em back in for an additional 8-10 minutes if they’re not as crispy as you like.
Once they’ve cooled and achieved the ‘crisp’ status you’re after, it’s cracking time! Go ahead and break them into whatever size pieces your heart—or dip—desires.
And there you have it: a complete guide to baking and breaking your own homemade, grain-free multi-seed crackers. May your future be as crisp and satisfying as these tasty morsels.
Expert Tips for Crafting Your Perfect Easy Rustic Seed Crackers
(1) Parchment Paper Is Your Friend: One hack that’s sure to make your life easier? Use three pieces of parchment paper. That third piece will be a lifesaver when you’re flattening out your mixed seed cracker dough.
(2) The Lowdown on Olive Oil: EVOO (Extra Virgin Olive Oil) is the way to go, but listen closely—follow the recipe. Adding more olive oil might seem like a good idea, but it can throw off the texture of your multi-seed crackers.
(3) Season to Taste, Literally: Whether you’re a garlic salt junkie or a fan of something spicier like cayenne, feel free to sprinkle your choice of seasoning right before baking. These are your crackers crafted your way.
(4) Small Pans, Big Flavor: Considering different flavors? Use two smaller pans instead of one big one. This allows you to create different flavored batches of these delectable grain-free crackers.
(5) Size Matters: Whether you’re serving them as bite-sized nibbles or heftier snacks, make sure to make these crunchy mixed seed crackers your own.
(6) Baking Pan Nuances: A baking pan without edges works wonders for this recipe. It makes pre-baking prep (hello, rolling pin) and post-baking breaking a cinch.
(7) Flour Power: Switching up the flour? Keep in mind that different flours interact differently with water. If you deviate from the listed flour, you must adjust the water accordingly. But hey, you’re the boss in your kitchen.
(8) Storing Your Edible Masterpieces: After they’re done, let these crackers cool for a few hours before storing them. Seal them too soon, and you’ll face soft, moisture-laden crackers. Yikes!
(9) The Cheese Pairing Game: These rustic crackers aren’t just a side act—they’re the main show. Serve them with robust cheeses like brie or heavy-duty dips like spinach. Your cracker won’t crumble under pressure; it’s built to last.
(10) Second Baking’s a Charm? Feel free to toss these crackers back in the oven for a second round if you want that extra crunch. A crispier cracker is always a better companion for those rich, thick dips.
FAQs For Multi-Seed Crackers
You’ve got questions about our crackers with seeds recipe, and we’ve got answers!
Can I Make This Recipe Into Gluten Free Seed Crackers?
You can make the mixed seed crackers gluten-free by using gluten-free flour such as tapioca flour, buckwheat flour, brown rice flour, etc.
Can I Use Hemp In The Mulit-Seed Crackers?
Yes, we add hemp to our crackers very often. It is a fabulous option for making mixed seed crackers.
Can We Use Just Sunflower Seeds Instead of Mixing Seeds In Our Easy Rustic Seed Crackers?
Yes, you can double up the seed amount of any seed and eliminate or add in other seeds of preference; the recipe is very versatile. Do note that the textures will change when you change the recipe due to more or less of any ingredient.
Are Chia Seeds A Good Seed For The Mixed Rustic Seed Crackers?
Yes! You can use chia seeds, remembering that they are very high in fiber, and we suggest that they are added into the mixture with water so they can swell.
Make Sure To Come Back And Tell Me How Your Easy Rustic Crackers Turned Out
What kind of seeds did you use to make the mixed seed crackers? Did you enjoy the recipe for the multi-seed crackers?
What did you do differently or the same?
Write to me in the comments and tell me all of these things! Enjoy ~ DANA XO.
- 1 cup tapioca Flour (any flour you prefer see blog post}
- 1/ 2 c sunflower seeds
- 1/2 c pepita seeds
- 1/2 c flax seeds
- 2 tbsp Everything But The Bagel Seasoning
- 2 tbsp sesame seeds (optional)
- 1 c water (boiled)
- 1/4 c olive oil
- 1 tbsp sea salt (some for sprinkling + some in dough)
Preheat oven to 325°F
Prep baking sheets with 2 pieces of parchment paper + cut 1 extra piece of parchment as well (for pressing out the dough
Bring 1 cup of water to a boil
In a large bowl, combine your seeds and salt with the flour - mix to combine
Add in 2 Tbsp of Olive Oil
Add in the water
Allow the combination to sit for 8-10 minutes
Once the dough has sat in the bowl, use a rubber scraper and form a ball (in the bowl) and divide this into 2 portions (or you can use 1 large baking pan and keep the ball as a ball and do not divide it)
IF YOU ARE MAKING TWO SHEETS OF CRACKERS Or ONE Follow The Directions
Take one portion of the dough (or the whole portion whichever you choose to do) and place it on your lined parchment paper baking tray.
Try to center the dough and then cover it with another piece of parhcment paper
Now you can use your hands on top of the parchment to evenly distribute the grain-free cracker dough all around the pan or use a rolling pin, either method works.
Once you have evenly flattend the dough and covered your parchment tray from end to end, you'll brush this with a bit of olive oil (dont' go crazy) then follow with a sprinkle of any seasoning you prefer: garlic salt, thyme, rosemary, paprika, black pepper, etc.
Repeat the process above if you have 2 portions of seed cracker mixture
Place the tray in the oven to bake for 40-60 minutes depending until the cracker is golden brown
The crackers will cool quickly on the tray, and after 10 minutes if they are not crunchy enough, toss them back in the oven for about 8-10 minutes
Do note that the crackers will harden more as time goes on
Once they are cooled and crisp enough go ahead and break them into whatever size pieces you prefer and store in an air tight container for up to 2 weeks.
Time-based on the following:
- Cook Time: 40-60 minutes for the initial bake. If you find that the crackers aren't as crisp as you'd like, you may need to place them back in the oven for an additional 8-10 minutes. So, the maximum cooking time could be up to 70 minutes.
- Prep Time: Approximately 20 minutes. This includes the time for boiling water, mixing the ingredients, and letting the dough sit for 8-10 minutes.
- Servings: Given the ingredients, about 48 crackers. The yield could vary slightly based on how thick or thin you roll out the dough, but 48 is a good ballpark and our norm.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 477mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 2g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.