Seed Crackers Recipe
3 tablespoons (36 g) white chia seeds
⅓ cup (80 ml) water, more if needed
½ cup (120 g) packed cooked and cooled amaranth (See headnote.)
½ cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling
3 tablespoons (30 g) shelled hemp seeds
3 tablespoons (23 g) golden roasted flaxseeds
2 tablespoons (15 g) almond meal
1½ teaspoons nutritional yeast Generous
½ teaspoon fine sea salt
2 tablespoons (30 ml) olive oil
1Combine the chia seeds with the water in a small bowl. Let stand 2 minutes to thicken.
2Place the amaranth, flour, hemp seeds, flaxseeds, almond meal, nutritional yeast, and salt in the bowl of a stand mixer. Add the thickened chia mixture and oil on top.
3Use a stand mixer fitted with a flat blade attachment to thoroughly combine. If the dough is crumbly or dry, add extra water, a few drops at a time. The dough should come together as a not-too-sticky ball.
4Shape the dough into a 5-inch (13 cm) disc; tightly wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
5Preheat the oven to 400°F (200°C, or gas mark 6). Line two large baking sheets with parchment paper. Divide the dough into 4 portions.
6Place a quarter of the dough on a lightly floured piece of parchment paper, lightly dust the top of the dough with flour, and roll out extremely thinly, about 1⁄16 inch (1.6 mm). Using a 2-inch (5 cm) round cutter, cut the dough into crackers and transfer to the prepared sheets. Roll out the dough scraps until you run out and repeat with the other 3 quarters of dough. You can also wrap the remaining dough tightly and place it back in the refrigerator for later use for up to 4 days.
7Bake for 8 minutes and check for doneness: The crackers should be light golden brown all over. Some crackers are likely to bake faster than others; just remove those that are ready and transfer them onto a wire rack. Bake the rest until ready, in 1-minute increments, until light golden brown all over.
8Let cool on a wire rack before storing in an airtight container at room temperature. Leftovers should be enjoyed within 2 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.