My snackers crackers are a delicious snack that happens to be good for you– a winning combination! They are packed with super foods, whole foods, lots of protein, fiber, omega-3’s, healthy fats and minerals.
If you’re looking for a hearty, healthy snack, look no further. These are quite easy to make; plus, they’re vegan, gluten-free, soy-free, and refined sugar-free!
Some of my friends with kids use this recipe to make crackers for their kids, using fun cookie cutters to make them more appealing. Mother- and kid-approved, enjoy these by themselves, or with vegan “cheese”, dips, or smashed avocado.
Time 45 minutes
Servings about 40-45 crackers
1 cup almond meal
1 cup cooked quinoa
1/3 unhulled sesame seeds and or black sesame seeds
1/4 cup flax seeds
1 tbsp coconut aminos (or tamari)
1/4 heaping tsp coconut sugar
1/2 tsp sea salt
1 1/2 tbsp coconut oil
1 tsp garlic powder
1 tbsp chives, chopped
1/2 tsp parsley, chopped
1/2 tsp oregano, chopped
1/2 tsp crushed red pepper
4 tbsp pumpkin seeds
2 tbsp walnuts, chopped
1. Preheat the oven to 350 degrees F.
2. Place flax seeds in a bowl and cover with 1/4 cup of filtered water. Set aside for at least 20 minutes to soak. Meanwhile, prepare the rest of the ingredients.
3. In a dry skillet over medium heat, toast sesame seeds (if not already toasted) until fragrant. Remove from heat and set aside.
4. In a food processor, blend together the cooled quinoa, almond meal, soaked flax seed, chives, parsley, oregano, garlic powder, crushed red pepper, sea salt, coconut sugar, coconut aminos or tamari, coconut oil. Process until a dough is formed. It should form into a ball. If it does not come together, add filtered water, a tablespoon at a time. Add sesame seeds and pulse to incorporate. The dough should be very sticky at this point. Place into a medium-large bowl.
5. Add pumpkin seeds and walnuts and mix, using your clean hands, to incorporate. Season to taste.
6. Between 2 pieces of parchment paper, roll out the dough evenly with a rolling pin to achieve a very thin, even slab. Remove the top layer of the parchment. Using a knife, score the dough into desired shapes.
7. Slide the parchment paper onto a half sheet pan and place it in the oven for 25 minutes. Turn oven down to 300 degrees so as to not overly brown crackers. Bake for 10-15 more minutes or until crispy and golden.
8. When crackers are done, remove from the oven and cool for 5 minutes.
9. Break crackers along score lines, let them cool completely. Store in an airtight container.
Note: if crackers baked unevenly, meaning some crackers are crispy and others are not, place the uncooked ones back on the half sheet pan and in the oven until entirely dry.
10. Repeat with the other half of the dough.
Crackers keep for one week.
Enjoy them with avocado or my Cranberry Dill Vegan Goat Cheese!
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