Easy Rosemary Seed Crackers Recipe – Vegan, Gluten-Free, Oil-Free
Craving a healthy, crunchy snack that’s both gluten-free and plant-based? These Rosemary Seed Crackers are the answer! They’re simple to make, high in fiber, and packed with healthy fats from a mix of seeds. Perfect for pairing with dips, hummus, or just enjoying on their own, these homemade crackers are ideal for meal prep or on-the-go snacking.
Ingredients
1 cup sunflower seeds
¾ cup pumpkin seeds
½ cup chia seeds
½ cup hemp seeds
½ cup sesame seeds
1 tsp salt
1 tsp garlic powder
1 tbsp dried rosemary
1½ cups water
Directions
Preheat the Oven: Set the oven to 350°F (175°C).
Combine Ingredients: Mix all the seeds, salt, garlic powder, and dried rosemary together in a large bowl. Add water and let the mixture sit for 10-15 minutes until the seeds soak up the water and thicken.
Spread the Mixture: Stir the mixture once more, then evenly spread it onto 1-2 lined baking trays. Aim for a 3-4mm thickness—too thin and the crackers will be fragile, too thick and they’ll be more like seed cookies.
Bake: Place in the oven and bake for 1 hour, rotating the trays halfway through. The crackers should be golden brown and crispy. If they still feel soft, turn off the oven and let them sit inside for an additional 5-10 minutes.
Cool & Serve: Let the crackers cool completely before breaking into pieces. Store in an airtight container for up to a week.
Tips & Variations
Customize the Seeds: Feel free to swap seeds based on your preference or availability. Flaxseeds, poppy seeds, or pepitas work great too!
Herb Options: Swap the rosemary for thyme, oregano, or mixed Italian herbs for a different flavor profile.
Add Heat: If you like it spicy, sprinkle in some chili flakes for a kick.
These Rosemary Seed Crackers are nutritious, versatile, and perfect for a quick, healthy snack. Try them today and elevate your snacking game!
