Who couldn’t use a little extra endurance, right? Every morning I wake up with a to-do list a mile long, but at some point during the day, I run out of gas and most of the tasks get shifted to the following day. I’m sure you can relate.
I was excited to try this recipe from one of my all time favorite bloggers, Angela Liddon of Oh She Glows – not only because it claims to provide long-lasting energy, but also because I could use a healthy snack option (who couldn’t?). It comes as no surprise (cuz Angela rocks) that these crackers taste GREAT.
They actually taste exactly how I imagined they would (a little better, really). Soooo easy to make, and – bonus! – they are not only vegan and gluten-free, but also soy-free, nut-free, sugar-free and oil-free.
If you’re not up on the latest chia seed craze, the gist is that they are high in dietary fiber and omega-3 fatty acids. I like to put a tablespoon of them in my smoothie every morning for an extra energy boost.
Yields about 22-24 large crackers
- ½ cup chia seeds
- ½ cup sunflower seeds
- ½ cup pepita seeds (or pumpkin seeds)
- ½ cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated (I just used my garlic press.)
- 1 tsp grated sweet onion
- ¼ tsp. kosher salt (I used sea salt.)
Optional: Herbamare, kelp granules, and your choice of additional spices and fresh herbs to taste (I chose to add ¼ tsp. each of Herbamare, cayenne pepper, freeze-dried basil, and cumin – which turned out to be very tasty.)
Preheat oven to 325° and line a large baking sheet with parchment paper.
In a large bowl, mix the seeds together. In a separate small bowl, mix the water, grated garlic, and grated onion. Whisk well.
Add the water mixture to the seed mixture; stir until thick and combined. Season with salt and optional Herbamare, kelp granules, and spices/fresh herbs.
Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than ¼” thick. If it becomes too thin in parts, just patch them up. Bake for 30 minutes.
Remove from oven, slice into crackers (about 2″ x 2″), then carefully flip each cracker over with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms with be lightly golden in color. Allow to cool completely on the pan.
Add a little hummus and you’ve got yourself a perfect mid-day pick-me-up snack. Which is exactly what I need at about 3:00 every day. I’ll DEFINITELY be making these again! What are your favorite healthy, energy-boosting snacks? Do tell…
23 thoughts on “Vegan Endurance Crackers (Gluten-free)”
I *LOVE* these crackers! (And I love Angela too — she’s awesome.) I make these crackers frequently. They are incredibly easy to make, they taste great, you can change up the herbs and spices as you please, and they’re a terrific portable snack. Glad you featured them!
oh i think i must try these. your photos make them look so crisp and delicious. i might even have all the goods in the pantry. YUM
how long do you think they would store for if kept in a sealed jar?
I’m going to guess about 1-2 weeks? They didn’t make it past a few days at our house (cuz we ate ’em all!). I did read on Angela’s blog (Oh She Glows) that they will freeze well.
Do you have the nutritional value on these? Total fat, carbs, protein, calories? The look SPECTACULAR!
You can find the nutritional info here: http://ohsheglows.com/recipage/?recipe_id=6015660
I just made these tonight and LOVE them!! I didn’t have sesame seeds, so I used flax seeds and added a little tahini to the wet mixture. It worked out great. Thanks for the awesome recipe!
Miranda, I’m glad you gave them a try! You just reminded me that I need to make more of these! Thanks for reading and commenting.
I keep meaing to make these! I’ve got all the ingredients in my pantry right now and need to make them this weekend.
I’m new to your blog, and I have a few of your recipes in my to-make list. Question: have you ever had Mary’s Gone Crackers (they have them at grocery stores in the GF section)? I am addicted to them because they’re so darn good, but they’re expensive. This recipe looks similar…was wondering if you knew if they TASTE similar!
I’ll probably just make them anyway! :)
Hi Dawn! Yes, I’ve had those crackers and yes, they are kind of similar. I think Mary’s are a little more intense in flavor, but you can season these any way you like. Let me know how you like them :)
Wonder if these would work in a food dehydrator. I’ve been looking for a cracker. Bought a dehydrator for the recipes I found. Can’t wait to try these.
I don’t have a dehydrator (yet!), but my guess is that it should work great. Lmk how it turns out!
Haven’t tried the dehydrator yet but did make these for friends yesterday. Now about to make my second batch and forward your website to the group. :)
Glad to hear they were a hit! Thanks for spreading the word :)
I have made these a few times, but they always take longer to cook, and always still end up stuck to the parchment paper. Love the flavor though, so am happy to sit for 20 minutes peeling paper off individual crackers. Any advice for me?
Hmm… I haven’t had this issue. Are you cutting the crackers and flipping them half-way through the baking process? I wonder if you might be over-cooking them? As I recall, these did firm up a bit at they were cooling. Also, you might try using Silpat (http://amzn.to/11UtRvw) or re-usable parchment paper (http://amzn.to/1eAkVOt) to solve the sticky paper situation.
Awesome and delicious!and incredibly easy to make for something that is GF!!!!thank you!
I am just making these and they seem to be cooking ok but have actually ‘halved’ the amount of water as they were very liquid. Is it normal tho that it is more like a ‘slurry’ than a dough consistency? (They look great tho…thankyou for the recipe!!)
It has been a while since I’ve made these, but I do recall the mixture being quite wet. The chia seeds will absorb a lot of the water, though.
these are great! I added Tamari to the water mixture and some slivered almonds. they are a hit with the family