Mixed seed crackers with chia seeds, no flour. A few days ago I bought mixed seeds; I usually use them to enrich my homemade bread, but I was also intrigued by a recipe I saw on Instagram: mixed seed crackers with chia seeds. So, before driving away I went back to the supermarket, bought chia seeds too and rushed home to make that healthy and tasty recipe that had caught my attention. These flour-free mixed seed crackers with chia seeds are indeed a healthy, nutritious and filling recipe, made with very few ingredients, so gluten free, vegan and low in calories. A really fantastic snack that I’m sure you’ll love.
Perfect at any time of the day as a snack, when paired with a glass of fruit juice or water, or a glass of almond milk, they have a strong satiating power, because they rehydrate and fill that annoying little hole in the stomach. Also, added to the bread basket they give a chic touch to your table and besides flavor they bring all the benefits contained in oilseeds, such as monounsaturated and polyunsaturated fats, omega-3 and omega-6, they help to reduce levels of LDL (bad) cholesterol and contribute to protecting us from arteriosclerosis. Let’s go to the kitchen and discover how to make Mixed seed crackers with chia seeds (no flour) — you’ll see how good they are. Before we start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 1.5 lbs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make Mixed Seed Crackers
- 3 1/2 cups chia seeds
- 1 3/4 cups mixed seeds (pumpkin, flax, sunflower, sesame, poppy)
- 1 1/4 cups water
- 1 tbsp sunflower oil
- to taste salt
Tools
- Bowl
- Baking sheet
- Parchment paper
- Oven
Preparation
Place the chia seeds in a bowl, pour in hot (but not boiling) water, stir and wait 10 minutes. After this time the chia seeds will have rehydrated and you’ll see a thin gel layer formed around them.
Add the seed mix (available at the supermarket and usually containing pumpkin seeds, sunflower seeds and flax seeds), to which you can add a tablespoon of sesame seeds and half a tablespoon of poppy seeds. Mix until you obtain a homogeneous mixture. Lay a sheet of parchment paper on a heavy-bottomed baking sheet (the oven’s iron tray works great) and spread the seeds evenly over it.
Bake in a preheated oven at 356°F for 20 minutes. After that time, cut the mixed seed crackers with a knife or pizza wheel and place them back into the oven at 158°F for the time needed to dry them thoroughly, turning them over to dry the underside as well (about 2 hours, which I considered as resting time in the oven).
The mixed seed crackers, once completely dry, can be kept for weeks (I stored them for a month) in sealed food bags or airtight containers.
Storage and tips
If you can’t find mixed seeds, buy them separately, mixing together equal parts pumpkin, sunflower and flax seeds, and smaller parts of sesame and poppy seeds.
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