Seedy Oat Crackers (Vegan + Gluten-Free); this guiltless crackers are packed with nutrient dense ingredients, for a healthy and satisfying snack that no one will resist! Make ahead of the Holiday craziness of keep 'em coming all year long.
The Holidays are fast approaching and I can feel my body tense up with the thought of what-to-serve! Sound familiar ? No matter how many times we have done it, or whether we have an easy crowd to please, it can be an overwhelming task to fulfill. However with a little planning (or making ahead if you will) and a dash of Holiday cheer, we can conquer yet another Holiday festivity. In light of this, I made these incredibly delicious seeds crackers, which will be a perfect addition to your Holiday menu and I know everyone will love it!
When I first saw this recipe on Bon Appétit Magazine, my eyes popped out of it's socket 🙂 I jumped from the couch and marched straight to my kitchen to make these yummy bites. I mean, we only consume nuts and seeds by the pounds and those overpriced boxes of healthy crackers I buy, are getting on my nerves. This is the perfect
Nutcracker Nut-and-Cracker solution to feed my domesticated squirrels or at least it gives me break from making these Nuts and Seeds Energy Bite all the time.
Don't you make the same mistakes...
It had to be around 9pm when I started making these seeds crackers. Fired by a jolt of excitement, I was determined to make these a new pantry staple at my house. However, my first batch turned out less than appealing and I quickly learned to keep a close eye on them because when they start to turn brown... they brown real fast. Aside from practically burned, my first batch was also a bit too salty, slightly chewy and had an overall unappealing after taste, from the coconut flakes I figured. Luckily the Alpha squirrel at my house won't let past anything that contains nuts or seeds in it, so not a total loss...
The next morning, enlightened by the thought of adding this one key ingredient that would pull it all together and give me the right texture and "crack" sound you hear when you bite into a perfect crunchy cracker, off I went to try it again. (WARNING; the next sentence contain an excessive amount of exclamation point. Bypass this sentence if you suffer from EEPD - excessive exclamation point disorder. And yes I just made that up)
>>Holy moly! These are THE BEST CRACKERS EVER!!! as in --in the history of all crackers!! Never, ever will I buy those fancy seeds crackers again!!!! They are so yummy and perfect!!<<
These seedy oat crackers are perfectly crunchy, nutrient dense snack that are healthy and filling. Make ahead of the Holiday craziness or keep them coming all year long. These crackers store well for up to 2 weeks, but my guess is, by then they will be long gone.
Let's analyze these yummies again;
- Gluten-free and Vegan
- Seeds = good source of fiber, protein and healthy fats
- Easy and fun to make
- Perfect for the Holidays
- Store well for 2 weeks
- A perfect snack for between meals
- And yes, totally crowd impressing
Seedy Oat Crackers (Bon Appétit inspired)
- 1 cup old-fashioned oats
- ⅓ cup pumpkin seeds
- ⅓ cup flex seeds
- ⅓ cup brown rice flour
- ⅓ cup sunflower seeds
- ⅓ cup sesame seeds
- 3 tablespoon chia seeds
- 1 tablespoon Agave
- 1 teaspoon sea salt
- 4 tablespoon canola oil
- ¾ cup water room temperature
- Pre-heat oven to 375F degrees.
- Mix all the dry ingredients to combine.
- Stir the oil, agave and water in a small bowl and pour over the oat mixture. Toss until soaked then let it sit for 10 minutes to allow mixture to absorb the moisture and thicken.
- Form into a ball. Place on a parchment-lined baking sheet, press another sheet of parchment on top, and roll out to ⅛'' thick (the shape doesn't matter).
- Remove top layer of parchment paper. Bake cracker until golden brown around the edges (about 15 minutes). Remove from oven and carefully turn over cracker. Remove parchment paper and bake cracker until firm and the other side is golden brown around the edges (an additional 15 minutes).
- Let cool on baking sheet, then break into pieces.
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i tried this without the brown rice flour, substituted maple syrup for agave, kosher salt for sea salt, coconut oil for canola oil (Canola is HORRIBLE for the body!!! Read the research!!)...
They came out great... love them..
but please lose the canola oil in your recipes...
Read :The Science of Skinny by Dee McCaffrey and you will never use it again!
Silvia Ribas says
Lol... I agree Susan and use coconut oil for almost everything (edible or not). I am glad to know you liked the recipe. I am actually making more today and will try with coconut oil instead. Thanks for stopping by 🙂
So you didn't add coconut flakes in the second batch? I plan on making these tomorrow. Saw this in the Bon Appétit magazine as well and tracked it down. They said to use poppy seeds but I like the idea of using flax better mainly because I cannot find poppy seeds in my store. I will use coconut oil as well.
Silvia Ribas says
Hi Vanita ! I did NOT use coconut flakes on the second batch. Although I love coconut everything, the taste just didn't come out right. However that could be a personal opinion. I used poppy seeds as well as flex seeds, and added 1/3 cup of brown rice flour which was not on the Bon Appétit recipe. Thought it made it crispier than my original batch without brown rice flour. Overall, I really enjoy the little changes I made but you are welcome to try it without poppy seed, just keep in mind to adjust the ingredients, perhaps add extra sesame seeds for the missing poppy seeds in it, so the texture comes out the same.
Thanks Silvia. I made it. I can see why you used brown rice flour. My crackers came out not so crispy. And they started burning after 10 minutes. So it's a good thing I kept watch and pulled them out. Flipped them and put them back in the oven that was turned off. Since I am on mostly gluten free, a small piece of this is perfect sith coffee. Way better than butter cookies!
I used pumpkin seeds, sunflower seeds, chia seeds and I ground up 1/3 cup of flax seeds. I should have added some xyla to boost the sweetness a bit and cut down on agave.
Thanks for your help!
Silvia Ribas says
Thank you Vanita for your feedback! It's very helpful to know what has worked for you and what has not. Funny thing is, my first batch came out much like yours (not crispy) and that's when I decided to add the brown rice flour. Glad you enjoyed yours and caught sight of it before it burned 🙂 xoxo
I tried the Bon Appetit recipe, and they came out way too brittle and crumbled all the way. It was quite hard to turn them over for the second round in the oven. I think it needs a binding agent- or did I do something wrong? Do you think brown rice flour will solve the issue? Also, if I don't bother with gluten free, can I use regular flour instead?
Silvia Ribas says
Hi Ashima, I made this recipe several times and they all came out the same. The brown rice flour did solve the problem for me and no -you don’t need to use the same type of flour, white would work just as good. Turning them over is the trickiest part, so after a while I don’t mind if they break because I will be breaking them into pieces any way. I am wondering about the variation of oven temperature and stuff... if anything add more oil to bind the ingredients together. Hope this helps! This is a truly great recipe, lots of healthy and clean ingredients but can be a little tricky to get it right, use your judgement and add more or less oil until they stick into a ball in your hands. Let me know if you try again