I might have joined a special club of people with way too much time on our hands obsessed with making zero-waste snacks. Don’t get me wrong, I LOVE making food staples that don’t require packaging. My beetroot popcorn, for example, was definitely package free. But when I decided to make my own crackers, I thought that maybe I was starting to go off the deep end. Who in the world makes their own crackers? Crackers are tasteless store-bought rounds of mystery ingredients, right? But these garlic-herb seed crackers really deliver and I’m so happy with them that I don’t ever want to buy storebought crackers ever again.
I don’t like 99% of crackers sold in the grocery stores. In theory, I want to like all the seed crackers on the market, but there’s something in most of them that don’t appeal to my taste buds. I suspect it’s caraway seeds. I’m just not a big caraway seed person. I also feel like when I eat these store-bought crackers I want more actual seeds or substance than what I end up with.
Then there’s the packaging: A cardboard box and a plastic bag inside of it and the crackers still come out broken and tasting like seasoned cardboard. Blech. Every time I bought crackers in the last few months I thought to myself that there must be some way to just cut out the grocery store and make my own.
Making my own crackers, however, sounded hard! Like something that would require a lot of equipment (possibly a cracker factory) and a lot of time. Still, I felt stubborn. I wanted to make my own package free seed crackers and I wanted to eat them slathered in hummus or little triangles of aged cheese.
And I wanted a round seed cracker. I read tons of recipes online where one cuts or breaks their crackers into bite-size pieces after baking, but the amount of possibly wasted seeds left me feeling uninspired. I wanted crackers that I could put in one of my cloth snack bags and know that when I reached in they were all the same portion. Maybe that’s taking it too far. I take most DIY projects too far.
So, I started becoming a seed cracker ingredient researcher. I read the back of several garlic-herb seed cracker packages in the store. Copying Mary’s Gone Crackers seemed like the most obvious choice but with some major adjustments for my taste buds. I wanted my crackers to be mostly seeds, taste mild but savory, and provide more protein than the average cracker. And I wanted them to be gluten-free, that’s where flax and chia seeds come in.
Anyone who’s ever baked vegan baked goods knows about flax eggs, ground flax seed and water mixed into a slimy goop that binds similarly to eggs. And anyone who’s ever made chia seed pudding knows that chia, like flax, gets slimy and thick when it comes in contact with liquid. Therefore, chia and flax are what bind these crackers together and make all the seeds stick without using flour. Then, baked in an oven for 30 minutes, the water evaporates leaving a crispy cracker that comes out all in one piece.
It’s like, I cracked the cracker code. These crackers quack back. Sometimes I crack myself up. Ok, enough cracker puns, sorry.
Today I’m delivering you the garlic-herb seed cracker of my dreams. They meet the following Elana-requirements:
- Packed full of seeds
- SUPER EASY to make
- Savory but not overwhelming
- Healthier than any cracker I’ve ever seen
- Gluten free
- Fairly durable
- Pretty. These are not ugly looking crackers.
- Zero waste + package free!
My only caveat: If you don’t want to spend all afternoon baking crackers, it helps to have more than one cookie sheet. I don’t own more than one and I spent about 2 hours baking batches of crackers. It’s not like you have to stand over the crackers and watch them bake, but if you think you lack the patience to bake 4 separate batches, use two sheets.
How To Make Garlic-Herb Seed Crackers
This recipe will make 80 crackers. Feel free to cut the recipe in half!
- 3 cups of raw seeds, I used:
- Hulled pumpkin seeds
- Quinoa (uncooked)
- Black seasme seeds
- Sunflower seeds
- AT LEAST 4 Tablespoons chia seeds
- 3 Tablespoons ground flax seeds
- 2 teaspoons salt
- 1 Tablespoon garlic powder (or adjust to your liking)
- 1 teaspoon of each: rosemary, oregano, and basil (adjust to your liking)
- 1 1/2 cup of warm water
Note: You can use any seeds you want, feel free to get creative! Just make sure you use the right amount of chia seed and flax seeds so your crackers bind correctly.
1. Mix all your dry ingredients together in a big bowl.
2. Add warm water and stir until your seeds are well incorporated.
3. Let the mixture sit for about 20 minutes, stirring occasionally. This will give it time to gel. You’ll know your mixture is ready when it’s goopy, slimy, and all the ingredients stick together when you stick a spoon in.
4. Preheat oven to 375*F. Place a piece of parchment paper on a cookie sheet. Using your teaspoon measurer, spoon out about 20 lumps of your seed goop. Smooth each one into a round cracker shape with your finger.
5. Bake crackers for 10 minutes, and then flip each cracker over. Then, bake for an additional 18-20 minutes, until crispy and golden.
6. Take crackers off the cookie sheet and place on the table to cool. Store in an air-tight container. I like storing mine in wide-mouthed mason jars. Also, did you know you can compost your parchment paper? Well, you can!
So, that’s how you make garlic-herb seed crackers. Let me know what you think in the comments below!
What More Snack Action?