11 Most Delicious Seed Cracker Recipes For Vegan Kids

11 Most Delicious Seed Cracker Recipes For Vegan Kids

11 Most Delicious Seed Cracker Recipes For Vegan Kids

These days, seed crackers seem to be all the rage. They're crispy, tasty, and really simple to cook. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free because the crackers are made entirely of seeds.

Over the years, I've experimented with several different seed cracker recipes for vegan kids.

11 Most Delicious Seed Cracker Recipes For Vegan Kids

The range of colours and patterns created by the seeds is simply amazing. Even days after baking, these seed crackers taste wonderful and have a crunchy texture. How? It's the enchantment of seeds, which are nutrient-dense and crunchy, and leave you feeling full.

You can use whichever seeds you choose for this recipe, but at least one type of gelatinous seed, such as flax or chia seeds, must be included as a binding agent to give the crackers structure. You can try these Seed cracker recipes for vegan kids.

Vegan Seed Crunchy Crackers

1. Vegan Seed Crunchy Crackers

  • Prep Time: 20 mins
  • Total Time: 40 mins

Yields: 25 crackers


  • Brown rice flour: 1 cup (plus more for rolling)
  • Chia seeds: 2 tablespoons
  • Sunflower seeds: ¼ cup
  • Sesame seeds: 2 tablespoons
  • Pumpkin seeds: ¼ cup
  • Herbs de Provence: 1 teaspoon
  • Ground flaxseeds: 2 tablespoons
  • Baking soda: ½ teaspoon
  • Kosher salt: ½ teaspoon
  • Extra virgin olive oil- ¼ cup
  • Water: ¼ cup
  • Oil-based cooking sprays: olive oil or grapeseed oil
  • Flakey sea salt for sprinkling


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the pumpkin seeds and sunflower seeds in a food processor. Pulse the seeds until they are coarsely crushed. Add the brown rice flour, ground flaxseeds, chia seeds, sesame seeds, herbs de Provence, baking soda, and salt to a large mixing bowl. To combine the ingredients, whisk them together. Pour in the olive oil and the water. Incorporate the liquids into the dry ingredients with a fork or pastry cutter until fully incorporated and the texture resembles coarse meal.
  • Gather the dough into a disk on a piece of parchment paper that has been lightly floured. Drizzle 1 to 2 teaspoons of water into the dough if it appears to be crumbly. The dough should have a Play-Doh quality to it.
  • Roll out the dough to a thickness of 14 inches (Marie rolls it thinner, but I find a slightly thicker cracker works better for the gluten-free version). As you work, the dough will crack, but you can just pat it back together. To keep the dough from sticking, lightly dust it with extra flour as needed. Cut the dough into 2-inch wide strips using a pizza cutter or knife (The dough will appear sensitive and delicate, but don't worry! Simply sew it back together if necessary). Cut the strips across to make crackers that are 2-inches wide. Brush off any excess flour with a pastry brush and nudge the crackers apart slightly.
  • Place the parchment (with the crackers on top) on a baking sheet with care (a rimless baking sheet works great here). Spray the crackers lightly with cooking spray and season with flaky sea salt. Bake for 20 to 25 minutes, or until the crackers' edges are lightly brown. Allow cooling completely on a wire rack before serving.

Multi-Seed Crackers

2. Multi-Seed Crackers

  • Prep Time: 20 minutes
  • Total Time: 1 hour 20 minutes

Yields: 25 crackers


  • Water:1 cup
  • Flax seeds whole: ½ cup
  • Chia seeds whole: ½ cup
  • Sunflower seeds raw: ½ cup
  • Pumpkin seeds raw: ½ cup
  • Maldon sea salt: ½ teaspoon
  • Your choice of seasonings: black pepper, chilli, onion or garlic powder, oregano, rosemary, or thyme


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine all of the ingredients in a large mixing basin, along with any additional seasonings, and toss until well blended.
  3. Allow the flax and chia seeds to become gelatinous by sitting for 10 minutes.
  4. Spray a baking pan with cooking spray and line it with parchment paper. Spread the mixture out and push it down until it's less than 1/4 inch thick.
  5. Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes. Remove the crackers from the oven and slice them into crackers
  6. Turn the crackers over carefully and return them to the oven for another 20-30 minutes.

They will keep for a week if kept in an airtight container.

Chia Seed Crackers

3. Chia Seed Crackers

  • Prep Time: 05 minutes
  • Total Time: 1 hour

Yields: 6 crackers


  • Raw buckwheat: ½ cup
  • Salt: 1 tsp
  • Warm water: 1½ cups
  • Chia seeds: ¼ cup
  • Linseeds: ½ cup
  • Sunflower seed kernels: 1½ cups


  1. Combine all of the ingredients in a mixing bowl. Set aside for 20 minutes, or until water has been absorbed, stirring occasionally.
  2. Preheat the oven to 160°F/140°F with the fan on. A nonstick baking paper should be used to line two baking trays. Apply a thin coating of sunflower mixture to each prepared tray, making sure there are no gaps.
  3. Preheat oven to 350°F and bake for 1 hour, or until golden and crisp. Allow cooling before breaking into big pieces.

Rustic Seed Crackers

4. Rustic Seed Crackers

  • Prep Time: 55 minutes
  • Total Time: 1 hour 15 minutes

Yields: 6 crackers


  • Almond flour: ½ cup
  • Ground flax: ¼ cup
  • Sunflower seeds: ½ cup
  • Sesame seeds: ¼ cup
  • Pumpkin seeds: ½ cup
  • Chia seeds: ¼ cup
  • Hemp seeds: ¼ cup
  • Olive oil: 2 tablespoons
  • Sea salt: 1 teaspoon
  • Water: 1 cup


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Combine all of the ingredients in a mixing bowl. It'll be really soupy.
  3. Allow 10 minutes for it to bond together; if it rests for too long, it will be difficult to distribute on the pan.
  4. After it has thickened, give it a couple more stirs and pour it onto an 18 x 13-inch baking sheet lined with a non-stick baking mat.
  5. With a rubber spatula, spread out the cracker mixture as evenly as possible on the baking sheet. Then smooth the mixture using an offset metal spatula dipped in water, working it to the pan's edges. Keep dipping your spatula in water—it makes all the difference! Try to keep the thickness consistent; the crackers should occupy the entire sheet pan and be slightly less than 14 inches thick. Score the crackers with the spatula or a straight edge dough scraper once they are nice and even.
  6. Place the sheet pan on the oven's center rack. Preheat oven to 350°F and bake for 50 minutes to 1 hour. Remove the dish from the oven. When the crackers are cold enough to handle, break them apart and flip them over on the cookie sheet.
  7. Return to the oven with the oven temperature turned off. Continue to bake the crackers in the cooling oven for another 15-20 minutes, or until they are crisp. They will crisp up even more as they cool.

Nut And Seed Crackers

5. Nut And Seed Crackers

  • Prep Time: 30 minutes
  • Total Time: 1 hour

Yields: 64 crackers


  • Almonds: ½ cup
  • Pumpkin seeds: ½ cup
  • Hazelnuts: ½ cup
  • Golden flax seeds: ½ cup
  • Sunflower seeds: 1 cup
  • Chia seeds: ½ cup
  • Whole psyllium husks: ½ cup
  • Sea salt: 1 teaspoon
  • Golden flaxseed meal: ¼ cup
  • Warm water: 1½ cups


  1. In the middle of the oven, place a rack. Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
  2. In a food processor fitted with an S blade, grind the almonds, hazelnuts, and pumpkin seeds into a fine meal. You can also process the sunflower seeds if you don't like a lot of texture.
  3. In a large mixing bowl, combine all of the nuts and seeds, sunflower seeds, psyllium, and salt. Mix in the water one more. If the mixture is too thick or parts of the dry components aren't entirely saturated, add 1 Tbsp./15 ml of water at a time until the desired consistency is reached.
  4. Using a knife, cut the mixture in half. Spoon half of the mixture onto parchment paper, cover with another sheet of parchment paper, and roll out into a thin sheet. If any holes appear in the rolled-out mixture, simply patch them with a small amount of the mixture.
  5. Remove the top layer of parchment paper and score the mixture into any shapes you choose with the tip of a knife.
  6. Transfer the mixture to a large baking sheet (with the bottom piece of parchment paper) and bake for 30 minutes, or until crispy and golden brown, flipping halfway through. Rotate the baking sheet if one side of the crackers is more golden than the other to ensure that all of the crackers bake equally. This is something I normally just do once, about halfway through the baking process.
  7. Allow the baked “cracker” to cool completely on a cooling rack. The cracker should then be broken along the scored lines.
  8. Leftover crackers will keep for up to a week in an airtight container at room temperature. Refrigerate in an airtight container for up to 1 month or freeze in an airtight container for up to 3 months for longer-term storage.

Turmeric Crackers

6. Turmeric Crackers

  • Prep Time: 35 minutes
  • Total Time: 45 minutes

Yields: 6 crackers


  • All-purpose gluten-free flour with or without xanthan gum: 1¼ cups
  • Fennel seeds: 4 teaspoons
  • Sea salt: 2 teaspoons
  • Freshly ground black pepper: ¼ teaspoon
  • Ground turmeric: 2 teaspoons
  • Baking powder: ½ teaspoon
  • Water: ½ cup
  • Olive oil + extra for brushing: 2 tablespoons
  • Apple cider vinegar: ¼ teaspoon


  1. In a large mixing basin, combine the dry ingredients. Stir until everything is completely combined.
  2. Combine the water, vinegar, and oil in a mixing bowl. Pour the liquid into the dry ingredients.
  3. Using your hands, knead the dough until it is soft and smooth.
  4. Refrigerate for at least 30 minutes after shaping into a ball and wrapping in plastic wrap or placing in a covered container.
  5. Preheat the oven to 425 degrees Fahrenheit. Using parchment paper, line a cookie sheet.
  6. Take the dough out of the fridge and divide it into four balls.
  7. Roll out one ball of dough at a time on floured parchment paper until it is about 1/8-1/4″ thick.

Beet Crackers

7. Beet Crackers

  • Prep Time: 10 minutes
  • Total Time: 45 minutes

Yields:140 crackers


  • Pureed beets: 1  cup (steamed beets + 2 tbsp water)
  • Flaxseed meal: ½ cup
  • Sorghum flour: ¾ cup
  • Arrowroot starch: ¼ cup
  • Chia seeds: 2 tablespoons
  • Black sesame seeds: 1 tablespoon
  • Onion dried: 1 teaspoon
  • Garlic powder: ¼ teaspoon
  • Paprika: ½ teaspoon
  • Salt: 1 teaspoon
  • Avocado oil: 3 – 4 tablespoon


  1. 1 large beetroot, quartered, is placed in the pot or steamer. Allow to steam for 15 minutes, or until a fork pierces them and they feel soft. Keep the water in the fridge for later.
  2. Add the steamed beets and 4 tablespoons of water to a blender (that was used for steaming, it still has some vitamins leaked in there). Blend in the flaxseed meal and the oil until creamy paste forms.
  3. Combine the other ingredients in a large mixing basin to produce a soft, sticky dough. Allow it to soak up the moisture for 10-15 minutes.
  4. Preheat the oven to 375 degrees Fahrenheit. Half of the dough should be rolled out between two parchment papers with a rolling pin. The thickness of the coating should be about 1/16 inch (1.5-2 mm). If the dough is overly thick, your crackers will be softer and more akin to a breadstick than a real cracker.
  5. Remove the top paper, lift the parchment, and place it on a baking pan. Bake for 5 minutes. Then pull it out and cut out the shapes you desire with a cookie cutter or a pizza cutter. When the dough gets more solid, it is easier to cut. Return it to the oven for a further 20 minutes (25 min total).
  6. The edges can now be removed, and if the crackers in the middle have not yet hardened and dried, close the oven door with the heat turned off and leave the crackers to firm and dry for around 30 minutes in the residual heat.

Flax Seed Crackers

8. Flax Seed Crackers

  • Prep Time: 15 minutes
  • Total Time: 35 minutes


  • Ground flaxseed: 2 cups
  • Garlic powder: ½ teaspoon
  • Water: 1 cup
  • Onion Powder: ½ teaspoon
  • Salt: ½ teaspoon


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Combine all of the ingredients in a large mixing basin and stir until a smooth dough forms.
  3. 1/8-1/4 inch thick, spread evenly onto a paper or silicone prepared baking sheet. On the baking sheet, gently cut the dough into squares (you only need to score the dough so it snaps once it's baked; be cautious not to cut up your silicone mat or cookie sheet!)
  4. Bake for 20-30 minutes, or until crisp and edges are golden brown but not burnt.

Gluten-Free Seed Cracker

9. Gluten-Free Seed Cracker

  • Total Time: 55 minutes

Yields: 10 crackers


  • Flax Seeds: 1 cup
  • Oregano Herbs: ½ teaspoon
  • Salt: 1 teaspoon
  • Chia Seeds: 2 tablespoons
  • Pepper: ½ teaspoons
  • Water: ½ cups


  1. Preheat the oven to 180 degrees Fahrenheit. Grease a baking tray with a small amount of oil. This will make it easier to remove the crackers after they've been baked. Combine all of the dry ingredients in a mixing bowl.
  2. Slowly drizzle in half a cup of water, pressing it into the dry ingredients to form a dough.
  3. Fill the buttered baking tray halfway with the mixture. Roll out the ingredients into a sheet using a lightly greased rolling pin. Hand-smooth the surface after evening off the thicker edges. It is recommended that the sheet be rolled out too thickly. Keep the thickness narrow for a crunchy cracker.
  4. Score the cracker to the desired shape using a sharp knife. It will be easier to break apart after baking if you do this.
  5. Bake at 180 degrees for 20-30 minutes, then remove from the oven and cool fully on a baking tray.
  6. After that, crack the cracker. Serve immediately or keep in an airtight jar for up to two weeks.

Carrot & Apricot Crackers

10. Carrot & Apricot Crackers

  • Prep Time: 15 minutes
  • Total Time: 40 minutes

Yields: 6 crackers


  • Chopped carrots: ⅓ cup
  • Lightly packed dried apricots: ⅓ cup
  • Pink Himalayan salt: ⅛ teaspoons
  • Raw walnut halves: ¼ cup
  • Raw almonds: ½ cup
  • Unsweetened shredded coconut: ¼ cup


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine all of the ingredients in a food processor. For approximately a minute, blend.
  3. Remove the mixture from the food processor and form a ball with it.
  4. Roll the ball between two sheets of parchment paper to flatten it. Roll out to a thickness of about 14 inches.
  5. Remove the top parchment sheet. Cut crackers into squares using a knife or pizza cutter* Transfer the crackers to a baking sheet (with parchment) and bake for 25 minutes** at 350 degrees.
  6. Remove the crackers from the oven and set them aside to cool.
  7. For up to one week, store in an airtight jar at room temperature.

Nut-Free Paleo Crackers

11. Nut-Free Paleo Crackers

  • Prep Time: 15 minutes
  • Total Time: 1 hour

Yields:10 crackers


  • Sunflower seeds: ½ cup
  • Pumpkin seeds: ¾ cup
  • Ground flax seeds: ¼ cup
  • Chia seeds: 2 tablespoons
  • Cassava flour: ¾ cup
  • Tapioca flour: ½ cup
  • Salt: 1 tsp
  • Water: 1½ cups


  1. Preheat the oven to 350 degrees Fahrenheit. Use a Silpat to line a baking sheet (or two).
  2. In a high-speed blender grind the sunflower, pumpkin, flax, and chia seeds together for 30 seconds. Add the cassava and tapioca flours, as well as the salt, to the pulverized seeds in a medium-sized mixing bowl. To blend, stir everything together.
  3. With a spatula, combine the water and the other ingredients. The dough will be quite thick. Before rolling out the dough, chill it for 30 minutes.
  4. Place the chilled dough on the prepared baking sheet (on top of the Silpat) and cover it with wax paper. Roll the dough out to the thickness of a cracker with a rolling pin.
  5. Remove the wax paper and season with salt and pepper. Seasoning should be lightly pressed into the cracker dough.
  6. Place in a preheated oven for 45 minutes after cutting into cracker shapes with a pizza cutter. Around the 40-minute point, check the crackers to make sure they aren't browning too much. Allow cooling before serving.


I trust you enjoyed this article on the 11 Most Delicious Seed Cracker Recipes For Vegan Kids. Please stay tuned for more blog posts to come shortly. Take care!




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