Semen Cracker Eve

Semen Cracker Eve
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Flax seed crackers are a crunchy, flavorful, homemade cracker recipe that's naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they're super easy to make and great for snacking.
Preheat your oven to 200 degrees fahrenheit.
Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
Use a knife to score the mixture into evenly sized pieces.
Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.

Store the crackers for up to two weeks in a sealed container in the pantry.

Calories: 190 kcal , Carbohydrates: 9 g , Protein: 6 g , Fat: 15 g , Saturated Fat: 1 g , Sodium: 300 mg , Potassium: 245 mg , Fiber: 8 g , Vitamin C: 0.1 mg , Calcium: 147 mg , Iron: 2.8 mg
Keyword: flax seed crackers, seed crackers
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Flax seed crackers are a crunchy, flavorful, homemade cracker recipe that’s naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they’re super easy to make and great for snacking.
Seed crackers are adaptable with numerous herbs and spices and perfect for scooping up any of my dips or hummus recipes (I’m slightly addicted to hummus and have listed several flavors below).
When it comes to healthy crackers and munchies store-bought options usually aren’t the best. Many times they’ve got fillers and preservatives I’d rather go without.
That’s where homemade seed crackers come in! This recipe is a riff on flax seed crackers but boost the flavor and nutritional profile with a whole variety of seeds and herbs. And they’re so easy to make you’re gonna love them.
They’re made from just a handful of whole food ingredients, including:
Then, you can add in any additional flavorings, like dried herb and spices. In the batch you see, I added garlic powder, onion powder, thyme and basil. But feel free to get creative. I think a smoky paprika or zaatar spice would be awesome!
Because you want everything to be a smooth and fine texture you’ll start by blitzing the pumpkin seeds in a small food processor until it resembles coarse sand. Then, add the ground pumpkin seeds along with the ground flax seeds, sesame seeds, chia seeds, salt and water to a bowl and stir it all together.
After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken (thanks to the chia seeds). Spread half the mixture on a piece of parchment paper, cover it with another piece of parchment paper and roll it out.
It’s up to you on how thick or thin you’d like the crackers. Thinner chips will cook faster and be more delicate, but will also be more prone to breaking. Thicker chips are better to use for scooping up dips. You can see the difference in thickness between my two batches above.
Score the chips for easy breaking, then bake in a 200 degree fahrenheit oven for 2 1/2 to 3 hours (thicker chips will take longer). Once they’ve cooled, break them up and enjoy!
Recipe originally posted January 2016, but updated to include new photos and information.
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Do you have a go to GLUTEN-FREE cracker recipe you use other than the ULTIMATE SEED CRACKERS (FLAX SEED CRACKERS. I was hoping you had something more saltine like. I you could recommend I would be grateful.
I don’t just yet – but I’ll keep in mind to do more cracker recipes in the future!
I made these crackers and the texture was amazing. I had to turn up the heat a little towards the end as they weren’t crisping up after the 3 hour mark. Mine also came out bitter, I was wondering if a higher heat caused the flaxseed to turn but then I read in the comments a couple people saying the garlic salt made them bitter. Im gonna try again and omit the garlic salt (I hope that is it and not that I dont like the oily taste of flaxseed (new to keto baking) Thanks for the recipe.
Love these! Does anyone know how to incorporate psyllium into this recipe?
Loved them! Super easy to make. Can’t wait to play around with different flavours. A couple of these are super filling too.
These are seriously amazing! I did different spices otherwise same! My choices were 2 tsp garlic powder, 2 tsp onion powder and 2 tsp Smokey paprika! In the end they were 68 calories for 13 grams of pure deliciousness.
Great recipe. I would however, turn that oven temperature up, 250-275 degrees.
Sooooo tasteful !!!
A recipe on the go that costs nothing and nourishes for a long time. I added celery and cumin seeds + smoked paprika which go perfectly with her humus recipe! A true delight!
Dear Lisa, Thanks for this recipe, would you have any insight if I want to reduce the carbs any further? Can you recommend if I eliminate the Chia seeds what would work for a the quantities of the other ingredients would adjust to?
Yum! Get your crunchy snack crackers without the gluten. These are easy to make and tasty. You can add seasonings to your taste. I used everything bagel seasoning in one batch and Cajun spice in another and they turned out great!
Awesome! Crunchy and tasty crackers everyone loved. Had it as appetizer for branch with the family. Served with hummus. Absolutely brilliant in its simplicity. I use silicone mat instead of parchment. Took only 40 min to bake. Loved it! Thanks
Thrilled to hear everyone enjoyed these crackers Mila!
Hey 👋
Thank you for sharing this recipe.I thought they would be tricky to make but actually, following your clear instructions they turned up pretty well and they are so delicious. Will definitely add them to my repertoire.
Love, Clara.
Hello Lisa, the crackers are delicious, the only problem I am facing is that the parchment paper sticks to some of them and it is difficult to take it off. Any tips?
They may have been not quite dry or completely cooled. I had that issue with my first batch. The second batch, I rolled out a little thinning and I en
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