Have you ever wanted the crunchy, salty, garlic-y joy of an everything bagel, without all the…bagel? That’s what you’ll get with these low-carb seeded crackers. They’re bursting with flavor and practically begging to be topped off with all of your favorite bagel toppings. Not to mention that they’re super-easy (and even fun!) to make.
The key to these crackers staying together are the flax and chia seeds. You’ll remember from vegan baking that when you add water to these seeds, they turn jelly-like and clingy. Then they crisp up in the oven and – voila! Crackers!
Everything Bagel Seeded Crackers
Flavorful low-carb crackers made from your favorite seeds, garlic, and salt
- 1 cup pumpkin seeds (pepitas)
- 1 tbsp buckwheat groats
- 1/3 cup flax seeds
- 1/3 cup chia seeds
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 1 tbsp caraway seeds
- 1 tsp kosher salt
- 1 tbsp minced dried garlic
- 1 1/3 cup warm water
- additional kosher salt and garlic for sprinkling
Put pumpkin seeds and buckwheat groats in a food processor. Process until texture resembles a coarse meal. Pour mixture into a medium mixing bowl. Add flax seeds, chia seeds, black sesame seeds, white sesame seeds, caraway seeds, garlic, and salt, and stir to combine. Add water and combine thoroughly. Allow to sit for 15 minutes until water is absorbed and texture is gel-like.
Scoop the mixture onto a sheet of parchment paper and cover with a second sheet of parchment paper. Using a rolling pin, roll the mixture out flat until it is 1/4 inch thick. Remove top sheet of parchment paper and place flattened mixture on a large baking sheet. Sprinkle with additional garlic and kosher salt if desired. Optional: Score the flattened mixture into squares or diamonds for easy cutting after baking. You can skip this step if you just want to break the crackers into irregular pieces.
Bake at 325 for one hour, or until crispy. Break into cracker-sized pieces.
One thing about these crackers is you can change around the seasonings or the seed mixtures. For us, the main requirement to have that “everything bagel” flavor is the garlic, salt, sesame, and caraway seeds. But whatever your preference, just keep the ratio of seeds to water about the same so that it gels properly.
Another great thing about this recipe is that you can put just about, well, “everything” on them. Looking for great topping ideas? We used cream cheese, regular cheese, pesto, lox, olives, peppers, tomatoes, onions, strawberries, and figs. It’s an everything bagel, so anything goes, right?
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