Vegan Seeded Crackers
These crispy, seed-packed crackers are the kind of snack that disappears fast — earthy, savory, and satisfying in a way that store-bought versions rarely manage. A generous mix of sesame, sunflower, pumpkin, and flax seeds gives every bite real texture and nutty depth, while garlic powder and a finishing sprinkle of flaky sea salt keep things boldly flavored. The whole recipe comes together with pantry staples and nothing more than olive oil and water to bind the dough — no eggs, no butter, no dairy of any kind. Rolling the dough directly on the baking sheet is a clever trick that makes the process nearly foolproof, and scoring before baking means you get clean, snappable crackers without any fuss. They bake low and slow until deeply golden, then crisp up even further as they cool, so resist the urge to rush them off the pan. This recipe makes six servings, which sounds like plenty until you set a plate of them out and watch them vanish. Pair them with hummus, a chunky salsa, or just eat them straight — they absolutely hold their own on their own.
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Learn more →Ingredients
6 servings
- 1 cup all-purpose flour
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tbsp flax seeds
- ½ tsp fine salt
- ½ tsp garlic powder
- 3 tbsp olive oil
- ⅓ cup water
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the flour, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, fine salt, and garlic powder until evenly combined.
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