This is such a busy time of year on the farm, then again when isn’t it?! So we’ve been doing a lot of crockpot meals, one pot meals, meal muffins and premade snacks. One of our favorites are these seed crackers; they are so simple to make, easy to grab and go, taste delicious and are totally satisfying. My favorite way to enjoy them is with vegan cultured cheese and microgreens. To the base recipe you can change up and add different seasonings for variety.

Health Benefits

Chia, flax and hemp seeds are highly nutritious and beneficial to healthy functioning of our digestive and elimination systems, plus each has it’s own unique health benefits.

Chia Seeds:

  • are a quick and easy-to-use source of protein, healthy fats, dietary fiber, minerals, vitamins, and antioxidants
  • can last up to two years with no refrigeration; courtesy of the high levels of antioxidants they contain
  • are one of the best sources of omega 3 fats and don’t need to be ground before you eat them
  • contain about 10 grams of fiber in just two tablespoons
  • contain calcium, phosphorus, magnesium, and manganese; which are important for bone health

Flax Seeds:

  • are one of the richest sources of a plant-based omega-3 fatty acids, called alpha-linolenic acid (ALA) in the world
  • contain protein, vitamin B1, manganese, magnesium, phosphorus, selenium, B6, iron, potassium, copper and zinc
  • rank as number one source of lignans
  • contain high levels of mucilage gum content
  • are high in both soluble and insoluble fiber

Hemp Seeds: 

  • are 33% protein
  • are 35% essential fatty acid
    (Omega 3, 6, 9 and GLA)
  • contain an abundant source of GLA
  • contain 6.2 x more Omega-3 than raw tuna
  • contain all 9 essential amino acids
  • are rich in trace minerals
  • are high in dietary fiber
  • are rich in Vitamin E

 Seed Crackers Base Recipe

1 cup chia seeds, 1/2 cup flax seeds and 1/2 cup hemp seeds

1 1/2 – 2 cups filtered water

1 teaspoon dulse flakes

Optional additions:

1/4 cup chopped sun-dried tomatoes

1 small clove garlic, finely chopped

1 tablespoon dried herbs or spices OR 2 tablespoons fresh

Whatever you would like to try! Note: if you add other kinds of seeds you will have to dehydrate longer and play the the ratios to ensure it all sticks together.

In a medium sized bowl mix all the ingredients together well. The batter will start to become gelatinous and everything will begin to bind together to make a dough. You can add a little more water if you notice the dough is a bit too thick to spread. Just be sure to not make it too watery.

Spread the dough onto your parchment lined dehydrator tray(s) or baking sheet. You want them to be about 1/8 of an inch in thickness. Too thin and they will break too easily, too thick they won’t dehydrate well and will take much longer.

Dehydrator Method:

Dehydrate for about 6 hours then turn them over and continue to dehydrate for about another 4 hours. Peel off the parchment paper when you flip them and score with a knife into your desired cracker shape and size.

When they are done, bend them along your lines and place in an airtight glass container. Once cooled to room temperature cover with the lid.

Oven Method:

Follow dehydrator method, setting your oven on the warm setting (around 104 degrees).

For softer crackers dehydrate less, for crispy dehydrate more.

Enjoy!!!

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