The HomeBaker
Seed & Grain Crackers
It’s easy to get addicted to these crackers, first because of their incredible crunch, but especially because they’re healthy and gluten free.
They’re perfect for anyone looking for a wholesome snack in the middle of the day, or if you’re hosting and want to treat your guests to a beautiful cheese board, these crackers fit right in.
Make them and let me know if you loved them.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Seed & Grain Crackers
Ingredients
½ cup chia seeds
½ cup quick oats (you can also use rolled oats)*
¼ cup sesame seeds
¼ cup pumpkin seeds
½ cup sunflower seeds
¼ cup flax seeds
1 teaspoon salt
1 tablespoon za’atar spice mix
2 tablespoons olive oil
A pinch of black pepper
1 cup boiling water
Instructions
In a large bowl, combine all the ingredients except the water.
Add the boiling water and mix well. Let the mixture rest for about 15 minutes.
Meanwhile, preheat the oven to 150°C (300°F).
Lightly oil two sheets of parchment paper. Place half of the seed mixture on the oiled side of one sheet, cover with the second oiled sheet (oil side down), and roll out into a thin layer.Tip: I like them extra thin and crispy, but you can make them thicker if you prefer.
Remove the top sheet and transfer the rolled mixture (with the bottom parchment) onto a baking tray. Repeat with the remaining half of the mixture.
If you want uniform shapes, lightly score the surface with a pizza cutter.
Bake for 40–50 minutes, or until slightly golden (watch closely if they’re thin so they don’t burn). After 30 minutes, rotate the trays and swap their positions.
Remove from the oven and let the crackers cool completely on the tray — they’ll crisp up as they cool.
Store in an airtight container or jar for up to 3 weeks.