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 recipes are 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.

The range of colours and patterns created by the seeds is simply amazing. Even days after baking, these seed crackers taste wonderful and crunchy.

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 these recipes, 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. Try these seed cracker recipes for vegan kids.

1. Vegan Crunchy Seed Crackers

These vegan crunchy seed crackers taste delicious. They are full of nutrients, gluten-free and dairy-free.

Prep time: 20 minutes | Cook time: 20-25 minutes | Total time: 40-45 minutes | Servings: 25 crackers

Ingredients

• 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

Method

• Preheat the oven to 350°F (175°C).
• 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. Whisk the ingredients together.
• Pour in the olive oil and water. Incorporate the liquids into the dry ingredients with a fork or pastry cutter until fully incorporated and the texture resembles a coarse meal.
• Gather the dough into a disk on lightly floured parchment paper. If the dough appears crumbly, drizzle 1 to 2 teaspoons of water into it. The dough should have a Play-Doh quality.
• 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).
• The dough will crack as you work, but you can 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! 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 to cool completely on a wire rack before serving.

2. Vegan Multi-Seed Crackers

These vegan multi-seed crackers are crunchy and deliciously spiced. Our kids love these seed crackers a whole lot.

Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 20 minutes | Servings: 25 crackers

Ingredients

• Water: 1 cup
• Whole flax seeds: ½ cup
• Whole chia seeds: ½ cup
• Sunflower seeds raw: ½ cup
• Raw pumpkin seeds: ½ cup
• Maldon sea salt: ½ teaspoon
• Your choice of seasonings: black pepper, chilli, onion or garlic powder, oregano, rosemary, or thyme

Method

1. Preheat the oven to 350°F (175°C).
2. Combine all ingredients in a large mixing bowl with any additional seasonings and toss until well blended.
3. Allow the flax and chia seeds to become gelatinous by letting them sit for 10-15 minutes.
4. Spray a baking pan with cooking spray or line it with parchment paper. Spread the mixture and pat it down until it's less than ¼ inch thick.
5. Place the baking sheet into the preheated oven 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.
7. These vegan multi-seed crackers can be kept in an airtight container for a week.

3. Vegan Chia Seed Crackers

These vegan chia seed crackers are crispy, light, and tasty. They are our family's favourite healthy, high-protein snack!

Prep time: 25 minutes | Cook time: 1 hour | Total time: 1 hour 25 minutes | Servings: 6 crackers

Ingredients

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

Method

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 the oven to 350°F and bake for 1 hour or until golden and crisp. Allow to cool before breaking into large pieces.

4. Rustic Vegan Seed Crackers

These rustic vegan seed crackers are a bit challenging to make. But they are well worth it.

Prep time: 1 hour | Cook time: 1¼ hours | Total time: 2¼ hours | Servings: 6 crackers

Ingredients

• 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

Method

1. Preheat the oven to 300°F (149°C).
2. Combine all of the ingredients in a mixing bowl. It'll be soupy.
3. Allow 10 minutes for the ingredients to bond. Distributing them on the pan will be difficult if they rest too long.
4. After thickening, 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. Spread the cracker mixture evenly on the baking sheet with a rubber spatula. 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!
6. Keep the thickness consistent. The crackers should occupy the entire sheet pan and be slightly less than 14 inches thick.
7. Once they are nice and even, score the crackers with a spatula or a straight-edge dough scraper.
8. Place the sheet pan on the oven's center rack. Bake in the preheated oven 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.
9. Return to the oven with the oven temperature turned off. Bake the crackers in the cooling oven for another 15-20 minutes or until crisp. They will crisp up even more as they cool.

5. Vegan Nut And Seed Crackers

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour | Servings: 64 crackers

Ingredients

• 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

Instructions

1. Place a rack in the middle of the oven. Preheat the oven to 350°F (175°C).
2. In a food processor fitted with an S blade, grind the almonds, hazelnuts, and pumpkin seeds into a fine meal. If you prefer less texture, you can also process the sunflower seeds.
3. In a large mixing bowl, combine all 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 tablespoon (15 ml) of water until the desired consistency is reached.
4. Using a knife, cut the mixture in half. Spoon half of the mixture onto parchment paper, cover it with another sheet and roll it into a thin sheet. If holes appear in the rolled-out mixture, patch them with a small amount.
5. Remove the top layer of parchment paper and score the mixture with the tip of a knife into any shape you choose.
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 the crackers bake equally. I normally do this 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 can be kept at room temperature in an airtight container for up to a week. For longer-term storage, they can be refrigerated for up to 1 month or frozen for up to 3 months.

6. Vegan Turmeric Crackers

This vegan turmeric crackers recipe takes less than an hour to make. The fennel seeds give the seed crackers a refreshing taste.

Prep time: 35 minutes | Cook time: 10 minutes | Total time: 45 minutes | Servings: 6 crackers

Ingredients

• 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

Method

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. After shaping it into a ball and wrapping it in plastic wrap or placing it in a covered container, refrigerate for at least 30 minutes.
5. Preheat the oven to 425°F (220°C). 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 dough ball at a time on floured parchment paper until it is about ⅛-¼” thick.
8. With a sharp knife, slice the dough into desired cracker shapes.
9. Carefully transfer the cut crackers from the parchment paper to the lined cookie sheet.
10. Brush the vegan turmeric crackers with olive oil and bake them in the preheated oven for 10 minutes or until they are firm.
11. Repeat the steps with the remainder of the balls.
12. You can also freeze or refrigerate the remaining dough and use it later.
13. Let the vegan turmeric crackers cool completely before you serve them.
14. The crackers can be stored at room temperature in an airtight container for a week.

7. Vegan Beet And Seed Crackers

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour | Servings: 140 crackers

Ingredients

• 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
• Sea salt: 1 teaspoon
• Avocado oil: 3 – 4 tablespoons

Method

1. One large quartered beetroot is placed in the pot or steamer. Allow it to steam for 15 minutes or until a fork pierces it and it feels soft. Keep the water in the fridge for later.
2. Add the steamed beets and 4 tablespoons of water to a blender (the water was used for steaming, so some vitamins still leaked in). Blend in the flaxseed meal and the oil until a 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°F (190°C). Half the dough should be rolled out between two parchment papers with a rolling pin.
5. The coating should be about 1/16 inch (1.5-2 mm) thick. If the dough is overly thick, your crackers will be softer and more akin to breadsticks than real crackers.
6. 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 20 minutes (25 min total).
7. The edges can now be removed. If the crackers in the middle have not yet hardened and dried, close the oven door with the heat turned off and leave them to firm and dry for about 30 minutes in the residual heat.

8. Vegan Flax Seed Crackers

These vegan flax seed crackers are easy to make. They use only 5 ingredients and take 35 minutes to prepare.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Ingredients

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

Method

1. Preheat the oven to 400°F (200°C).
2. Combine all 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 until crisp and edges are golden brown but not burnt.

9. Vegan Gluten-Free Seed Cracker

These vegan seed crackers are gluten-free, healthy, protein-rich and delicious snacks.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: Yields: 10 crackers

Ingredients

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

Instructions

1. Preheat the oven to 180°F (82°C). 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 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. After evening off the thicker edges, hand-smooth the surface. It is recommended that the sheet not 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. This will make it easier to break apart after baking.
5. Bake at 180°F 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.

10. Vegan Carrot & Apricot Crackers

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6 crackers

Ingredients

• Carrots: ⅓ cup, chopped
• Dried apricots: ⅓ cup, lightly packed
• Pink Himalayan salt: ⅛ teaspoons
• Raw walnut halves: ¼ cup
• Raw almonds: ½ cup
• Unsweetened shredded coconut: ¼ cup

Method

1. Preheat the oven to 350° (176°C).
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. Using a knife or pizza cutter, cut the vegan carrot and apricot crackers into squares. Transfer the crackers to a baking sheet (with parchment) and bake for 25 minutes at 350°F (177°C).
6. Remove the crackers from the oven and set them aside to cool.
7. Store in an airtight jar at room temperature for up to one week.

11. Vegan Nut-Free Paleo Crackers

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour | Servings: 10 crackers

Ingredients

• 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 teaspoon
• Water: 1½ cups

Method

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet (or two) with a Silpat.
2. In a high-speed blender, grind the sunflower, pumpkin, flax, and chia seeds together for 30 seconds.
3. In a medium-sized mixing bowl, add the cassava and tapioca flours, as well as the salt, to the pulverized seeds. Stir everything together to blend.
4. Combine the water and the other ingredients with a spatula. The dough will be quite thick. Chill it for 30 minutes before rolling it out.
5. 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.
6. Remove the wax paper and season with salt and pepper. Seasoning should be lightly pressed into the cracker dough.
7. 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.

Conclusion

Incorporating seed crackers into your child's diet is a fantastic way to ensure they enjoy nutritious, plant-based snacks packed with flavour and healthy benefits.

From savoury to sweet, these 11 delicious vegan seed cracker recipes will surely please the pickiest eaters while providing essential nutrients.

With endless topping possibilities, they make the perfect addition to any meal or snack time. Try these recipes today and watch your kids enjoy wholesome, homemade crackers they'll love!

I trust you enjoyed this article on the 11 most delicious seed cracker recipes for vegan kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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