Super Seed Cracker Bread

I recently discovered baking with psyllium husks, and have been experimenting ever since. This super seed cracker bread is in the same family as the Oat & Seed Rolls I shared last week but it’s deliciously dense, more like a cracker than a bread. If you slice it up and bake the slices a second time on parchment paper, these crisp up and harden into crackers. I love them both as dense bread and as crispy crackers.

This Super Seed Cracker Bread Is:

  • Earthy
  • Dense
  • Dark & intense
  • Flourless
  • Vegan
  • Freezer-friendly
  • Packed with nutritious seeds
  • Easily made gluten free by using gluten-free oats
  • Great as bread or crackers
  • Great for taking on-the-go or for travel
  • Versatile, use whatever nuts and seeds you have!

If you make this scrumptious oat & seed cracker bread leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

Super Seed Cracker Bread

This flourless super seed cracker bread is dense, earthy, easy to make, and loaded with nutritious seeds, fiber, and whole grains.
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Active Time: 10 minutes
Inactive Time: 40 minutes
Optional Second Bake: 20 minutes
Servings 3 Mini-Loaves

Ingredients
 

  • 1 cup large seeds, e.g. pumpkin and sunflower seeds, mix and match!
  • 1 cup small seeds, e.g. sesame, hemp and flax seeds, mix and match!
  • 1 cup dry rolled oats, or quick oats
  • 1/4 cup psyllium husk powder, click the link for my brand recommendation
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup tahini, or nut butter such as almond butter or peanut butter for a sweeter, nuttier taste
  • 1.5 cups water
  • 1/2 tsp sea salt

Instructions
 

  • Preheat the oven to 350° F.
  • In a mixing bowl, combine the oats and 2 cups total of seeds (except the flax and chia, those should be mixed into the wet ingredients first to activate their binding properties).
  • In a separate bowl, combine the water, salt, ground flax, chia seeds, tahini, and psyllium husk powder. Mix well and let sit a few minutes to thicken.
  • Add the contents of both bowls together and mix well.
  • Line each mini loaf tin with a strip of parchment paper to help easily lift the loaves out. (See recipe photos)
  • Bake for 30 – 40 minutes, or until browned around the edges and it sounds hollow and makes a nice thump when tapped.
  • Allow to cool completely before slicing. This bread can be frozen in whole loaves or pre-sliced.

Optional Cracker Step

  • To make this bread into crackers, slice when cool and place the slices on a parchment lined baking sheet in a single layer. Bake them at 350°F for another 20 minutes, or until browned to your liking. These crackers can be stored at room temperature.

Notes

Substitutions:
  • The amounts of each type of seed in the recipe are a suggestion, feel free to mix and match for the seeds you have. You’ll want 2 cups total of seeds. It works best to use a mix of large and small seeds. It’s also fun to throw some nuts in there such as walnuts or hazelnuts.
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This recipe is inspired and adapted from this recipe from Running on Real Food and this recipe from My New Roots.

More flourless baking inspiration:

12 Comments

  1. Anonymous

    Katie, can this recipe be translated into BLE servings?

    • Hi, please see the note for BLEers at the bottom of this post. If it were me, I’d just count it like any flourless cracker or bread products.

  2. Debbie

    BLE: As I read the recipe, I would be inclined to consider this to be a nut protein, especially if you used quinoa instead of oatmeal.

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