Life Changing Crackers

crackers for posterThis is one of my favorites.  These Life Changing Crackers are inspired by the amazing recipe from My New Roots.  If you have never checked out that site, do yourself a favor!  This is the cracker form of the amazing bread of the same name.  Both are amazing!!!  I have slightly modified the recipe and the method, but it is basically very similar to the original.

These amazing crackers are nutrient and fiber dense. Seeds are an excellent source of protein, healthy essential fatty acids, and fiber. These crisp and delicious Life Changing Crackers are chock full of whole grain oats, pumpkin seeds, sunflower, sesame, chia and flax seeds, psyllium and coconut oil. The seeds are soaked for optimal nutrition and digestion. That is a lot of goodness in one little cracker!

Finding an excellent gluten free cracker recipe has been a goal of mine for a long time.  We are all fans of Mary’s, but I love these crackers even more than Mary’s… never thought I would hear myself saying that!  When rolled out thin, these crackers are light, delicious, crispy and just plain amazing.  They can be topped with anything, but our usuals are raw honey, nut butters or hummus.


1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
1/3 cup / 50g pumpkin seeds
¼ cup /40g sesame seeds
1 ½ cups / 150g rolled oats
2 Tbsp. chia seeds

4 Tbsp. psyllium seed husks
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water2 tbsp chopped fresh rosemary

1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes thick. Divide the dough roughly in thirds.

2. Line 3 baking sheets with parchment. Place each 1/3 on a sheet. Coverwith a piece of parchment and smooth out with hands. Finish thinning out the dough with a rolling pin, to uniform thickness. Remove top sheet of parchment and use a knife to score dough in squares or rectangles. Let sit for a minimum of 3 hours, or overnight.
3. Preheat oven to 350°F. Bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

4. Let cool completely, then break crackers along their scored lines