Averie’s GF Vegan Sweet Seed Crackers

By blum099

If you want these really sweet, add a pinch of stevia, to taste. For those without an insane sweet tooth, you likely won’t need to.

If for some reason you don’t want these as sweet and want them more “neutral”, reduce the 1/4 cup of sweetener with an increased portion of water.

For savory crackers, omit the Allspice, reduce the sweetener/use water and add garlic, salt, onion powder, curry, black pepper, chili powder, cayenne, etc. instead.


You can make these totally raw by exclusively dehydrating and omitting the oven, and using only truly raw/never roasted seeds. Or you can bake in a 300F oven for about 30 minutes per side, but watch it closely! Use common sense and don’t burn them. Burnt seeds stink! Or use a lower oven temp/longer duration than 300F, i.e. 200F.

Ingredients

• 1/3 C Chia Seeds
• 1/3 C Flax Seeds
• 1/3 C Sunflower Seeds
• 1/4 C Agave (or Honey, Maple Syrup, or combo)
• 1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
• 1 + Tsp Vanilla Extract
• 2-4 Tbsp Water if needed

Preparation

Step 1

Directions
Combine first 3 ingredients and Blend. Don’t pulverize, a quick pulse or 10 secs in the Vita. You are not making mush. Leave some texture.
Add Sweetner (agave/maple/honey), Allspice, Vanilla
Blend Again if it’s too thick, add 2-4 Tbsp Water. Use your judgment. Not thick like cookie dough batter but not as thin as pancake batter
Spread onto Tefflex-Lined Dehydrator Screens or Onto a Cookie Sheet if you’re using the oven
Spread about 1/8th of an inch thick.
I would say half the thickness of your pinky. Scientific this is not.
I dehydrated at max temp which was 155F for about 6-7 hours.
It was still very pliable and not at all crisp, like crackers should be.
Reminded me of a seedy crepe at this point
I flipped it over….

and said Screw It. It’s time for the oven. 300F on a cookie sheet for 30 minutes.
Dehydrators are for those that are patient. After 7 hours, I had none.
This was more like it. Crispness in 30 minutes!
Immediately after oven removal, the cracker mass was still pliable, like a hot pizza would be. Score it immediately because it will firm up fast.
A knife or pizza roller will work
Put in a container and enjoy! Based on how dry I made these, they will keep for weeks in a container. They won’t last that long ’round your house with grabby fingers though. This batch is already gone!
Thickness is just a teeny, tiny bit thicker than a Mary’s Cracker…
..And made with non-pulverized seeds, no nuts, no grains.
Just sweet, crispy, perfection! They are sweet but not overly so. Almost like a Mary’s Cracker meets a Graham Cracker meets a Ginger Snap. And they are very crunchy. Like a Gingersnap.

The recipe is a keeper!