Estes Biscoitos de sementes are easy healthy crackers made from a bunch of super seeds to bring you healthy omega fatty acids and fiber. They are perfect as a high-protein snack! Packed with 10 grams of proteins and 7 grams of fiber per serving, they are great dipped in avocado or hummus.
These Seed Crackers are a high-protein, high-fiber snack made with a mix of healthy seeds and gluten-free ingredients. They are crunchy, full of flavors, and bring omega-3 fatty acids and plant-based protein to keep you feeling full and energized. Perfect for snacking or pairing with dips like hummus or avocado, they’re a delicious way to support gut health.
The crackers can be customized with all sorts of spices for savory or sweet flavors. They stay fresh for up to a week without refrigeration. Whether enjoyed on their own or with your favorite spreads, these crackers are a great addition to any meal or snack time.
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Biscoitos de sementes
Ingredientes
- 1 xícara Sementes De Girassol
- ½ xícara Sementes de abóbora
- 1 xícara Sementes de gergelim
- ⅓ xícara Sementes de linhaça - (nota 1)
- ¼ xícara Chia Seeds - (nota 2)
- 3 colheres de sopa Farinha de Aveia Caseira - (nota 3)
- ½ colher de chá sal
- ½ colher de chá Pó de alho - (nota 4)
- ¼ colher de chá Cominho - (nota 5)
- 2 copos Água
To sprinkle on to
- 2-3 colheres de sopa Tempero para Bagel
Instruções
- Preheat the oven to 180 °C (350 °F). Line two large baking sheets with parchment paper. Lightly oil the paper. Set aside.
- In a mixing bowl, add all the ingredients except the water. Stir the seeds, spices, and oats flour with a spoon until evenly combined.
- Pour the water, cover the bowl with a clean towel, and set it aside for 20 minutes.
- After 20 minutes, stir the mixture with a rubber spatula. It should be thick, gooey, and sticky.
- Pour half of the batter onto each of the prepared baking sheets and press it to spread it into a thin layer with a rubber spatula to a maximum 1/8 inch in thickness (4mm). If too thick, it takes longer to bake and won't crisp as much.
- Sprinkle bagel seasoning on top and press gently into the dough to adhere.
- Bake the crackers for 20-25 minutes at 180 °C (350 °F) until the top is dry but the cracker mixture is still moist. Open the oven door wide to release moisture from the oven.
- Remove the baking sheets from the oven and use a knife or pizza cutter to mark the crackers. Watch out, the cracker dough is still soft and fragile at this stage. This step is only about marking, pressing the knife to mark where you will cut the crackers later. As you mark them, push the pieces away from each other a little so, when they return to the oven, their moisture extracts better.
- Bake again for 25-35 minutes, or until golden and hard. Watch them closely as the baking time really depends on how thick you roll the crackers.
- Stop the oven open door halfway and keep the crackers for an hour in the oven on the baking sheet. They firm up as they cool down in the oven.
Notas
Nutrição
Ingredientes e Substituições
You only need a handful of ingredients to make these crackers. Here’s how to pick them.
- Sunflower & Pumpkin Seeds – These provide crunch and structure. Replace them with seeds of similar size for balance.
- Sementes de gergelim – They add a nutty flavor and some crunch.
- Flax Seeds & Chia Seeds – These seeds are crucial for binding and firming up the crackers by forming a gel. They cannot be substituted.
- Farinha de aveia – I use a bit of flour to add texture and binding. Chickpea, all-purpose, or gluten-free flours work as well. Psyllium husk can be used for a chewier result.
- Tempero para Bagel – For extra flavors. You can also make your own or just add sesame seeds, poppy seeds, or your favorite spices.
How to Make Seed Crackers
These crackers are really easy to whip up in a few minutes. Here’s how in pictures.
Misture os ingredientes secos em uma tigela grande.
Add the water, stir, and cover the bowl for 20 minutes to form a sticky mixture.
Transfer the mixture to two large baking sheets lined with parchment paper. Make sure it’s spread quite thin.
Bake the crackers for 20-25 minutes at 180 °C (350 °F), cut them with a pizza wheel and bake them for another 25 minutes.
Dicas de confeitaria da Carine
While this recipe is quite easy, I have a few more tips to help you make the very best crackers.
- Stick to Chia and Flax Seeds: These seeds are crucial for the recipe’s structure. Swapping them will result in fragile crackers.
- Balance Seed Sizes: Replacing smaller seeds (e.g., sesame) with larger seeds (e.g., pumpkin) can lead to cracking or uneven texture.
- Role uniformemente: Spread the batter no thicker than 1/8 inch (4mm) for even baking and crispiness.
- Mark Before Baking Fully: Scoring the dough halfway through baking makes it easier to cut without crumbling.
- Cool in the Oven: Allowing the crackers to cool in the oven helps them firm up for the perfect crunch.
Ideias de personalização
These crackers are great as they are, but they can also be topped and transformed into many different flavors.
- Especiarias: Try adding smoked paprika, turmeric, cumin, garlic, or even sweet spices like cinnamon and ginger.
- Sweet Crackers: Replace the garlic powder and cumin with 1 teaspoon cinnamon, ½ teaspoon ginger, and 1-2 tablespoons coconut sugar.
- Flour Variations: Try chickpea flour for a nutty flavor or psyllium husk for a low-carb option.
Instruções de armazenamento
These crackers are super crispy out of the oven, but I have a few more tips for you to keep them for longer. At room Temperature, store crackers in an airtight container for up to 1 week. Include a little packet of moisture absorbent beads, or include some rice at the bottom of the jar in case the weather is a bit humid.
You an also freeze them for longer storage. Freeze them in an airtight container for up to 3 months. Thaw them at room temperature before serving.
These were delicious !!! I made them today. Didnt use any flour, grinded the flax and chia seeds, adjusted the water and added smokey salt. Delicous, tender, crispy, unstoppable !!! Together with my vegan spread cheese it is our new snack 🙂 thank you
So nice to hear!
These are amazing! I have passed on recipe to all my teaching colleagues who are make as many things as they can from scratch for their families. Everyone raves about them, thank you so much.
Thank you for sharing my recipes with your colleagues, it makes me so happy!
These turned out great! I’m trying to get more fiber in my diet. Do you use psyllium powder or husk in any recipes?
I am using Now Food husk powder.
Mmmmm! Would almond flour work also? Thank you!
It could, but it has way less fiber than oat flour and you will need more of it, and expect some fragile crackers.
What kind of seeds are in this recipe? What temperature do you bake them and for how long?
The recipe is fully written above this comment section, scroll up, or click the jump to recipe button on top of the page to see the recipe.
Can the flaxseeds be ground rather than whole using the same amount?
Probably, however, grounded flaxseeds will absorb way more liquid
Thank you for sharing healthy alternatives like these superfood seed crackers.
O prazer é meu!
i make these every week and have never used flour in them . I get ground flax seeds and it binds them together . just need to let it sit for 30 minutes .
Bom saber !
They are delicious but they caught mould after 3 days in a jar, would you know why?
Obrigado
It never happened to me, I store mined in a airtight container in the fridge for weeks
These turned out great! Thank you for this recipe !
I am so happy you love them too!