These crackers are amazing. I made them today. I’m not a vegan but I will add this recipe to my box of keepers. Thank you so much for sharing this delicious cracker with us.
Oh my, these are going to be so much better than my plain old homemade flax crackers. I will be trying these this week. I love that you always do cost comparisons to store bought… in these days with rising cost of living, it is heartening to know how much we are saving by making it ourselves.
Let me know how you like them when you give them a try! This is one recipe I make almost weekly 👍🏼 I’m glad you find the cost comparisons helpful. I’m always surprised by the savings as well. It’s a great little reminder as you say.
Dear Kathryn, Of course these crackers are delicious, but what I loved most in your video is that you said, 'Spread the mixture as thinLY as you can...'. Thank you for helping to save the adverb, an endangered part of speech these days. I'm not kidding, it made my day!
The recipe is linked in the description box underneath the video but I will put the link right here for you! (tastythriftytimely.com/gluten-free-seed-cracker-recipe/) just click on the link in the brackets and it will take you to the recipe for these crackers on our blog! Thank you so much and I hope you enjoy them if you try them!
Oh my word.....I made these and they are SOOOOOO good. I'm never buying plant based crackers at the store again. The hardest part was trying to get the mixture to spread really thin and cutting them (mostly due to the pumpkin seeds). I wish I didn't have to cook them for 50 minutes but man it was worth it. Thank you so much for this recipe as I've never found another plant based cracker recipe that I liked and this is also oil free!!! I'm definitely going to be making these again.
Oh good I’m so glad you liked them in the end! The larger seeds can be a little annoying to cut through (sometimes you have to slice down on them instead of dragging something like a pizza cutter through them… even though I usually just pat the cracker back into place if it pulls and it still bakes up nicely). Hopefully the more you make them the quicker they will be to spread too. Thank you so much for letting me know they were worth it and thank you for giving them a try! Enjoy!
Hello Kathryn, this is an amazing recipe for really CRISPY crackers that works, thank you. This is well proofed and well explained to have the best results. I have just subscribed and will look forward to watching more of your recipes. A Gluten and dairy free viewer from France 💛
Wonderful! I’m so glad you enjoyed these and found the instructions easy to follow! Thank you so much for subscribing and it’s great to know that you are gluten-free as well as I try to keep that in mind when I’m creating recipes. We hope you have a very happy new year!! 💛
First Time to your UA-cam channel this morning! 2 hours later my husband and I are over the top thrilled with these delicious crackers! Yummy is an understatement!! Your video was easy to follow, and I did not have any trouble with the ingredients or directions. Great savings to the pocketbook and no questionable ingredients that comes with many store bought. I went to your website to check out all you have there, and I am excited to start following you! Thank you for you and your husband's hard work, attention to detail in creating these recipes, videos and website.
Oh amazing!! This is so lovely to hear 🥰 thank you so much for taking the time to write such a nice comment. We’re so glad that you loved the crackers and are excited to find some more recipes you love on our blog and channel! Never hesitate to reach out with suggestions for videos/recipes you would find helpful. Enjoy your crackers!!! 🤗
I have just found your videos recently and started with the top Christmas recipes and watched while you cooked. I loved the video and your happy delivery. I can hardly wait to try your cheese ball and log recipes and the crackers. Everything looks amazing. Thank you for the great food and presentation ideas.
I’m so glad you’re enjoying following along with the videos and have found some recipes to try! Keep me posted with how you like the cheese and crackers! Thank you so much for watching and I’m glad you found us!! ❤️🤗
I really have enjoyed listening to all of your clearly explained methods in order to achieve the end! Wow I cannot wait to try them! Thanks for sharing
Thanks for your share. Back in 2000, my wife and I jumped in to the Raw Food Movement and had to take a road trip. I bought a package of Govinda's flax plus crackers. In the middle of the night, we were famished, so I broke out the Govinda's crackers. There was a 2" worm devouring the cracker. It made us aware of filthy kitchens in this movement. Since then, there have been issues with mold and other parasites on other foods. Always keep things sanitary. Wash and rinse your food before assembling the meal for cooking. Dehydration does not usually ensure the bacteria gets killed. Be safe and thanks again😊!
@@ArtOfHealth oof that’s not a nice surprise! Definitely good reminders to follow food safety standards and check everything before you cook with it or consume it. Thanks for watching and commenting!
Thank you so much for this recipe. We made it today and it was delicious. Tastes even better than what we had imagined. Crunchy and filled with so much flavor.
You’re awesome. I will make these today. I have eaten these type crackers but they’re expensive. I prefer to make them myself. Too many food allergies. Thank you for sharing❤️‼️
You’re welcome! I’m so glad you’re excited to make them. Keep me posted on how you like them (and just make sure to not use wax paper! That’s the only trouble people have had. A silicone baking mat or parchment paper under the crackers means no sticking 👍🏼)
Not at all too fast for me! Perfect presentation. I love cheeses, tapenades, tofu pate' so I'm going to make these! I have all the ingredients already. A pinch of cayanne maybe?
Thank you Kathy 😊 cayenne sounds lovely (you can definitely play with the flavour of these to best compliment any of your delicious toppings)! Let me know how you like them when you try them!
Ok good to know it could vary as well depending on how thinly the crackers are spread. If they are only slightly moist after the baking time sometimes just turning the oven off and leaving the trays in the residual heat will dry out the crackers. I hope if you try them again you can pin down whether it is an oven temperature difference or if you can spread them a little more thinly. Thank you for trying them and letting me know.
@TastyThriftyTimely yeah, I think you're right on both points actually. Very moist and possibly a little thick. But it didn't really matter, as the temperature isn't enough to burn them. 👍
Such an easy and great recipe for crackers thank you they turned out pretty good although I would probably sprinkle mine with a little more salt and dried herbs next time before putting in the oven to add more flavour.I used quinoa flakes instead of oats as not gluten free in NZ where I live,I also threw in some dried cranberries to replicate the store brought ones we have over here that are very expensive for like 8 crackers☺️👍
Oh great! Your additions and subs sound delicious. I’m so glad you were able to adapt them and make them your own. Thank you for giving them a try and letting me know cranberries worked out well because that’s something I’ve thought about adding in for a sweeter variation 👍🏼 so glad you were able to save a bit of 💰too 👏
I'm glad you like them! I do have a version of a sweeter cracker with dried cranberries, almonds, and maple syrup. You can watch that video here (ua-cam.com/video/ELJ7KydaCJs/v-deo.html). You could potentially make this savoury recipe sweeter by adding in a small chopped dried fruit, using cinnamon instead of the oregano and cumin, and potentially even dissolving some sweetener in the water before you add it to the seeds.
Oi Kathryn! Hi Brian! Superb and simple recipe, absolutely love it. I’ve never tried these, you’ve completely sold it! I’m forever buying these and they are not cheap here in the UK 🇬🇧 Just on holiday in Madeira and learning the language! Keep up the great work, love the editing and stimulating videos. Tchau, James 😎 🇵🇹
Ola! Have fun learning the language. I still need help in that department. Spending more time there would definitely speed up my learning. I’m glad you’re back there again so soon! And I’m glad these ones look good to you! They are definitely cheaper than buying them here too.
@@TastyThriftyTimely Obrigada Kathryn! Looking forward to making these and hummus. Absolutely love your schedule and ending, as it’s great to know what your next video is. This is something I struggle with. Tremendous work. James 👏🏼👏🏼👏🏼
I'll try this today 2/11/23', I'll also be back to tell 😊 edit made them and tweeted them as usual as I made them before turned out great put some rasins in there delicious 😋.
Could I add cheese to these before cooking? I have a block of fresh parmigiana/reg. Cheese that I think would be delicious with some fresh rosemary as well. If so, do you think they would freeze well with the cheese and herbs added? Thanks. 😊
Hmm I haven’t tried that but I think it could work. As long as there isn’t too too much cheese I don’t think you’ll have trouble freezing them. Keep an eye on them in the oven though because I’m thinking they might brown a little more quickly with the cheese in them. If they are getting too brown before they fully dry out then just cover them loosely with aluminum foil. Let me know if you try it and how it works out for you!
@@skim8484 hmm I haven’t tried that before but I have used almond flour and even chickpea flour so I don’t see why rice flour wouldn’t work. Let me know if you try it and how it works out for you!
@@skim8484 of course! Thank you so much for watching and definitely let me know how you like them. When I used chickpea flour I think I switched up the spices and added some curry etc but hopefully you’ll still like the flavour if you follow the rest of the recipe as is 🤞
You can use more seeds in place of the oats (I would use at least 1/4 cup ground flax or chia to help the crackers bind and then the other 1/4 cup can be seeds of your choice). You can also use almond flour (again you can sub the whole amount with almond flour or do half almond flour half ground flax or chia seed). Others have mentioned using psyllium husk in place of the oats but I’ve never tried that one. I hope this helps!
Hi! I’ve never tried adding cheese myself but I’m pretty sure someone mentioned to me that they add Parmesan into the mixture. I’m sure adding cheese would work I’m just not sure if a cheese like cheddar would burn at all or spread too much. Parmesan seems like it would be easy to incorporate and less likely to spread or burn. I’m sorry I can’t be of more help but let me know if you try it and how it works out for you!
Have you tried to use a dehydrator instead of baking in the oven? The recipe sounds delicious and I would appreciate your response. Thank you for the recipe
@@brigittebrown1924 yes I actually tried it recently and am working on getting another short video out for a dehydrated version. My air fryer dehydrates at 140 F which takes 3 hours. I score the crackers after the first hour and flip them over after the second hour. If you want to dehydrate them at 120 F to ensure they stay raw you will have to increase the time to at least 3.5 hours. It’s best to store them in the fridge as well (I’ve found that they don’t keep for quite as long on the counter as the baked version).
@@TastyThriftyTimely Thank you for your prompt reply. Perhaps I would tweak the recipe just a tad for my needs. Thank you again for the great inspiration 😀
You could use more of any one of the other ingredients (more oats, sesame seeds, etc). Sliced or blanched almonds would probably work as would any nut if you chop it small enough. You could add in chopped dried fruit that you like too 👍🏼 as long as you have enough ground flaxseed and/or chia seed to hold the crackers together and you chop nuts or dried fruit small enough, it should definitely work! Let me know what you try!
@@S1LLY_GN4RPY_L0VER yes that’s my preference too. I used to buy lots of packaged snacks but since I’ve started making most everything at home I feel so much better (and am saving some money too!)
You could definitely dissolve some liquid sweetener into the water before you add the water to the seeds. You can change up the spices so that you use cinnamon instead of oregano and cumin for instance. You could always add in a small chopped dried fruit too. I have a similar seed cracker called my “holiday seed crackers” that are sweeter and have almonds and dried cranberries. I’ll link you to that video here: (ua-cam.com/video/ELJ7KydaCJs/v-deo.htmlsi=t5EAjcschEzA1KUD)
@@soilsteward you could increase the chia seeds to 1/2 cup and then add an extra 1/4 cup oats. Psyllium husk is a popular alternative that I know others have used. Almond flour can also work. (If you have a spice grinder and can grind some of the chia seeds that could help to vary the texture for you if you decide to sub with all chia seeds). I hope one of those options works for you!
I bake them at 325 degrees F for 50 minutes. Half way through (at 25 minutes) I take the pans out and score the crackers with a pizza cutter into square shapes. Then I return the pans to the oven for the remaining 25 minutes. I have chaptered the video to make it easy to skip ahead to the section where I bake the crackers. You can find the chapter markers in the description and baking the crackers begins at 1:42 👍🏼
Hii, i made the recipe but it was sticking in the parchment paper. Any idea why that happened ? It stayed for 1 hour in the oven and still sticked to the paper. It doesnt look like yours perfectly cut and was smooth when you pull them off from the par paper. Appreciate your feedback! Could be too much water ?
Hmmm it was an issue of too much water the crackers would probably still be a little soft and not crisp up for you. Are you sure your paper isn’t coated with anything? The only time I’ve heard of people having trouble with sticking is with a coated wax paper. If you do use a bit of oil in your cooking you could brush a thin layer of oil (or use a cooking spray) on the paper next time. I’ve never had to do that with parchment paper or my silicone mats though. I’m sorry they stuck for you!
Thank you so much. Probably it is because of a lot of water. And the problem i left it for 1 hour and still its only crispy from the edges but the middle it was damp. Thanks for answering.
@jalaburhan ok that must be it. 1 1/4 cup or 295 ml water should work but if you make any substitutions and the ingredients don’t soak up all the water in the soaking time you can pour off the excess. Baking at 325 F or 163 c for 50 min should dry them out. Leaving them in the hot (but turned off oven) if they are still a little soft after the baking time is another way to dry them out further. I hope you have better luck next time if you try them again!
Oh no I’m sorry to hear this. Did you happen to use wax paper instead of parchment paper under the crackers? The only time I’ve heard of them sticking is when wax paper is used 😞 I’ve added in some warnings in the recipe card to not try wax paper but let me know if you just followed the recipe from UA-cam. I’ll put a warning in the description box now.
I haven’t focused on calculating the nutrition info for my recipes but I quickly punched this one into a free app I have called “Cronometer”. It estimates 165 calories, 6.9g protein, 4.1g carbs, and 11.7g fat for a serving of 10 crackers. My husband and I both tend to only have 5-6 per serving because they are really dense with protein and fibre and quite satiating. 👍🏼
I made these this morning. Because of oral issues I couldn’t do pumpkin seeds or sunflower seeds but I did everything else. I cooked for 40 minutes because I didn’t really want a super crispy cracker. Basically I wanted something healthy that I could take on my hikes. I also made an oil free hummus to go with it. I have a small cross over bag that’s insulated for my snacks and it holds my water bottle. The crackers turned out great. I will definitely be making these more. Thank you, new subscriber here. Not sure where you’ve been hiding..😊
Haha well I’m glad you finally found us!! And I’m so glad you enjoyed these and were able to customize them for yourself! You can always store them in the fridge to prolong their shelf life if they have a bit more moisture in them (that is if you don’t eat them up too quickly 😉)
Hmmm I’m thinking the steel cut oats won’t have enough time to soften. Perhaps if you soak them overnight or partially cook them that could work. I just wouldn’t want them to be little rocks in your crackers!
I’m sorry, I’m not sure how you would do this as I haven’t tried it myself. I have just found some recipes for similar crackers made in the microwave though that suggest you could heat them on the parchment paper for about 4 minutes until they are dry? It seems like smaller batches of 6 or so crackers at a time might be best. Let me know if you do try it and how it works out for you!
Yes you can definitely do that 👍🏼 I’ve made versions of these where I have replaced the full 1/2 cup oats with 1/2 cup almond flour and the mixture is quite a bit more wet but still crisps up perfectly in the oven. You could do 1/4 cup almond flour and 1/4 cup extra ground flaxseed as well which will absorb more water and be closer to the same texture for spreading on the baking sheets.
50 minutes, turning the pans & scoring the crackers halfway through at 25 minutes. If it’s easier to follow, the recipe is linked in the description and there is even more info on the blog! I hope you like them if you give them a try!
Do you mean having the ingredients listed in the description? I always provide a link to the full recipe so you can access it on my blog but haven’t been writing the full recipe in my descriptions.
@@TastyThriftyTimely yes t u for replying. The ingredients and amounts. I go through many videos and don’t want to take extra time. In many instances there are foods I choose not to eat and would like to know that at the get go😊🌹
@@jojosjoyfuljourney ok great thank you for clarifying for me. I’ll definitely keep that in mind for our videos going forward. I’m not sure how long it will take me to go back through all our older videos to add those details but I appreciate your feedback.
I think people assume it’s more heat resistant than it is because baking paper and foil are. Unfortunately, the crackers definitely stick with wax paper so maybe i should make a short video about what you can use wax paper for and what you can’t!
Buying them is certainly more convenient. If you happen to have an air fryer you can bake them at 300 F for 30 min (scoring halfway through) so that cuts down on the baking time.
I’m sorry it was difficult for you to follow. It does distort the video a little bit but you could select to slow down the playback speed and you could add captions to the video if that helps. I’ll keep in mind slowing down for future videos.
@@TastyThriftyTimelyLooks good, I’ll have to try these. I have to avoid oats, almond flour and pretty much any flour. Any ideas on what to use instead and in what ratio to the seeds?
@rconach I’m glad these caught your eye! You can definitely replace the oats with more ground flaxseed or a combination of flax and chia. I’ve never tried using psyllium husk but I know others have used it in this recipe so that’s an option too. I would replace the 1/2 cup oats with 1/2 cup of ground flaxseed. Or 1/4 cup ground flax and 1/4 cup chia or psyllium husk. If the seeds happen to absorb more water than the oats would and the mixture seems too dry to spread on the baking sheet just add a tiny bit more water. I hope you enjoy them and let me know what you end up trying!
These crackers are amazing. I made them today. I’m not a vegan but I will add this recipe to my box of keepers. Thank you so much for sharing this delicious cracker with us.
I’m so glad you love them and they turned out great for you! Thank you so much for letting me know and for giving them a try! Enjoy!
@@TastyThriftyTimely1:48
Oh my, these are going to be so much better than my plain old homemade flax crackers. I will be trying these this week. I love that you always do cost comparisons to store bought… in these days with rising cost of living, it is heartening to know how much we are saving by making it ourselves.
Let me know how you like them when you give them a try! This is one recipe I make almost weekly 👍🏼 I’m glad you find the cost comparisons helpful. I’m always surprised by the savings as well. It’s a great little reminder as you say.
Dear Kathryn,
Of course these crackers are delicious, but what I loved most in your video is that you said, 'Spread the mixture as thinLY as you can...'. Thank you for helping to save the adverb, an endangered part of speech these days. I'm not kidding, it made my day!
@@pietryoung1470 haha I’m glad I made your day. That English major was worth it after all 😜
I have all the ingredients so I’m making them now. They are healthy and affordable! Thank you!!🎉
Oh wonderful! I love when I hear that you have all the ingredients you need at home already. I hope you have enjoyed making them (and eating them)!
Are crackers on your weekly grocery list? Let me know if you'll be trying these and what kinds of snacks you crave!
where do I get the recipe? I subscribed, and will admit I am 80 yo and couldn't find a written recipe. How do I get it for the seed crackers?
The recipe is linked in the description box underneath the video but I will put the link right here for you! (tastythriftytimely.com/gluten-free-seed-cracker-recipe/) just click on the link in the brackets and it will take you to the recipe for these crackers on our blog! Thank you so much and I hope you enjoy them if you try them!
Oh my word.....I made these and they are SOOOOOO good. I'm never buying plant based crackers at the store again. The hardest part was trying to get the mixture to spread really thin and cutting them (mostly due to the pumpkin seeds). I wish I didn't have to cook them for 50 minutes but man it was worth it. Thank you so much for this recipe as I've never found another plant based cracker recipe that I liked and this is also oil free!!! I'm definitely going to be making these again.
Oh good I’m so glad you liked them in the end! The larger seeds can be a little annoying to cut through (sometimes you have to slice down on them instead of dragging something like a pizza cutter through them… even though I usually just pat the cracker back into place if it pulls and it still bakes up nicely). Hopefully the more you make them the quicker they will be to spread too. Thank you so much for letting me know they were worth it and thank you for giving them a try! Enjoy!
I just made these (had no chia seeds so I doubled the amount of flax seeds) and they turned out really good! I'll take some to work tomorrow.
Awesome! I’m so glad to hear that you were able to make them so quickly. Thank you for letting me know you like them! Enjoy 😊
Hello Kathryn, this is an amazing recipe for really CRISPY crackers that works, thank you. This is well proofed and well explained to have the best results. I have just subscribed and will look forward to watching more of your recipes. A Gluten and dairy free viewer from France 💛
Wonderful! I’m so glad you enjoyed these and found the instructions easy to follow! Thank you so much for subscribing and it’s great to know that you are gluten-free as well as I try to keep that in mind when I’m creating recipes. We hope you have a very happy new year!! 💛
First Time to your UA-cam channel this morning! 2 hours later my husband and I are over the top thrilled with these delicious crackers! Yummy is an understatement!! Your video was easy to follow, and I did not have any trouble with the ingredients or directions. Great savings to the pocketbook and no questionable ingredients that comes with many store bought.
I went to your website to check out all you have there, and I am excited to start following you! Thank you for you and your husband's hard work, attention to detail in creating these recipes, videos and website.
Oh amazing!! This is so lovely to hear 🥰 thank you so much for taking the time to write such a nice comment. We’re so glad that you loved the crackers and are excited to find some more recipes you love on our blog and channel! Never hesitate to reach out with suggestions for videos/recipes you would find helpful. Enjoy your crackers!!! 🤗
These are great soaked with soy salt then crumbled on top of a salad! Great topping.
Oh interesting. I’ve actually never heard of soy salt. Is it actually crystallized soy sauce?
I used chickpea flour instead of the oats. Worked fine and they were yummy.
This is great to know! I have a ton of chickpea flour right now so I’ll have to give that a try 👍🏼thank you for trying them and letting me know!
That is a great tip. My skin breaks and splits from oats. Chick peas no problem! Thanks again!
I have just found your videos recently and started with the top Christmas recipes and watched while you cooked. I loved the video and your happy delivery. I can hardly wait to try your cheese ball and log recipes and the crackers. Everything looks amazing. Thank you for the great food and presentation ideas.
I’m so glad you’re enjoying following along with the videos and have found some recipes to try! Keep me posted with how you like the cheese and crackers! Thank you so much for watching and I’m glad you found us!! ❤️🤗
I really have enjoyed listening to all of your clearly explained methods in order to achieve the end! Wow I cannot wait to try them! Thanks for sharing
@@Zobeida-ep2ku I’m glad the video is clear to follow and you’re excited to try them! Let me know how you like them!
Thanks for your share. Back in 2000, my wife and I jumped in to the Raw Food Movement and had to take a road trip. I bought a package of Govinda's flax plus crackers. In the middle of the night, we were famished, so I broke out the Govinda's crackers. There was a 2" worm devouring the cracker. It made us aware of filthy kitchens in this movement. Since then, there have been issues with mold and other parasites on other foods. Always keep things sanitary. Wash and rinse your food before assembling the meal for cooking. Dehydration does not usually ensure the bacteria gets killed. Be safe and thanks again😊!
@@ArtOfHealth oof that’s not a nice surprise! Definitely good reminders to follow food safety standards and check everything before you cook with it or consume it. Thanks for watching and commenting!
I made them and they were good! Was safe enough to share with my dog. She loved it too! Thank you for the recipe!
@@ettaetta6214 I’m so glad you loved them and even shared ☺️ thank you for giving them a try and letting me know!
I have made them a few times now . I just love them and I don't bother with toast in the morning anymore . They are also so filling .
Oh amazing! I’m so glad you like them and find them as filling as we do! ☺️
Thank you so much for this recipe. We made it today and it was delicious. Tastes even better than what we had imagined. Crunchy and filled with so much flavor.
@@cheriet8944 👏 perfect!! I’m so glad you loved it and I hope it will be a repeat one for you! Enjoy your crackers!
Excellent crackers
So glad you like them!
Ay.Mi.Dios! Todas las gracias del mundo por esta receta!!!👏🏻👏🏻👏🏻
De nada! I’m so glad you love it 🥰
Mmmm amazing.. thanks for the recipe.. it's a life saver for crunchy snack addict ❤
Ah definitely! Thank YOU for watching! 😝
Definitely going to make these... All that fiber helps offset the carbs and sugars and helps regulate my diabetes. (And I miss potato chips. LOL! )
Yes I’ve been making these and roasted chickpeas lately to get that crunchy fix in. Let me know how you like them!
You’re awesome. I will make these today. I have eaten these type crackers but they’re expensive. I prefer to make them myself. Too many food allergies. Thank you for sharing❤️‼️
You’re welcome! I’m so glad you’re excited to make them. Keep me posted on how you like them (and just make sure to not use wax paper! That’s the only trouble people have had. A silicone baking mat or parchment paper under the crackers means no sticking 👍🏼)
🤤 OH! My, I'm so ready to try this Thank You 😃
Great! Let me know how you like them when you try it! I’m glad they caught your eye!
Not at all too fast for me! Perfect presentation. I love cheeses, tapenades, tofu pate' so I'm going to make these!
I have all the ingredients already. A pinch of cayanne maybe?
Thank you Kathy 😊 cayenne sounds lovely (you can definitely play with the flavour of these to best compliment any of your delicious toppings)! Let me know how you like them when you try them!
Great video, I'm making them right now!!!❤❤❤
@@carinagatta oh awesome! Enjoy! I hope you like them ☺️
Made them and they’re AMAZING!!!! Used almond meal instead of oats x
@@kristycarrington9413 I’m so glad you love them!! Thank you so much for letting me know you used almond meal too 👍🏼
You have no idea how happy you've just made me 🥰
I've been looking for exactly this video for a long time. Thank you ✨️ 🌷
And
Happy New Year eh!
🎉💫💖
Oh awesome! I’m so glad you found us and happy new year to you too! 🥳
Im currently in front of the oven making this, thanks a bunch+++
Wonderful! I hope you like it!
OK, we tried it. Had to bake quite a bit longer than suggested. I guess all ovens are different. But the results were great. Thank you.
Ok good to know it could vary as well depending on how thinly the crackers are spread. If they are only slightly moist after the baking time sometimes just turning the oven off and leaving the trays in the residual heat will dry out the crackers. I hope if you try them again you can pin down whether it is an oven temperature difference or if you can spread them a little more thinly. Thank you for trying them and letting me know.
@TastyThriftyTimely yeah, I think you're right on both points actually. Very moist and possibly a little thick. But it didn't really matter, as the temperature isn't enough to burn them. 👍
Ok ya it’s a little annoying to have to keep checking them if they aren’t drying out in the time I state but I’m glad they weren’t ruined at least!
That’s really so easy to make,will be making it soon.
Great! Let me know how you like them!
Nice recipe. Many thanks for the detailed information 👍
You’re welcome!! I hope you like it if you give it a try!
Oh yes, we're definitely going to give it a try 👍
Perfect! Keep me posted 👍🏼
Such an easy and great recipe for crackers thank you they turned out pretty good although I would probably sprinkle mine with a little more salt and dried herbs next time before putting in the oven to add more flavour.I used quinoa flakes instead of oats as not gluten free in NZ where I live,I also threw in some dried cranberries to replicate the store brought ones we have over here that are very expensive for like 8 crackers☺️👍
Oh great! Your additions and subs sound delicious. I’m so glad you were able to adapt them and make them your own. Thank you for giving them a try and letting me know cranberries worked out well because that’s something I’ve thought about adding in for a sweeter variation 👍🏼 so glad you were able to save a bit of 💰too 👏
@@TastyThriftyTimely Yes definitely worth trying for a bit of sweetness.Will be my go to recipe now 💞
@@annierobo3414 that’s lovely to hear! And I’ll definitely try cranberries next time I make them!
This recipe hooked me. Im joking your channel after seeing this ! Thank you! 🌹
I’m so glad you’re hooked ☺️ I just made another batch of these yesterday! Thank you for watching!
Thanks for sharing. I love seeded crackers and bread but the store brought ones are mostly too salty. Now I can ðo my own
Yes definitely! I’m glad you found these! Let me know how you like them when you give them a try!
So good maam thanks , can i make something sweet like that?
I'm glad you like them! I do have a version of a sweeter cracker with dried cranberries, almonds, and maple syrup. You can watch that video here (ua-cam.com/video/ELJ7KydaCJs/v-deo.html). You could potentially make this savoury recipe sweeter by adding in a small chopped dried fruit, using cinnamon instead of the oregano and cumin, and potentially even dissolving some sweetener in the water before you add it to the seeds.
Omg I needed this! Thanks!
Perfect! You’re welcome! Let me know when you make them and how you like them ☺️
I’ve been looking for a good gluten free seed cracker. Thank you!
Perfect! I’m so glad you found this one. Let me know how you like it when you give it a try!
Def making these to take camping!!!
Amazing!! Keep me posted and let me know how you like them!! 🥰
oh yum !! once gain something so good to make asap !!
Glad these ones caught your eye ❤️ let me know when you try them!
Oi Kathryn! Hi Brian! Superb and simple recipe, absolutely love it. I’ve never tried these, you’ve completely sold it! I’m forever buying these and they are not cheap here in the UK 🇬🇧 Just on holiday in Madeira and learning the language! Keep up the great work, love the editing and stimulating videos. Tchau, James 😎 🇵🇹
Ola! Have fun learning the language. I still need help in that department. Spending more time there would definitely speed up my learning. I’m glad you’re back there again so soon! And I’m glad these ones look good to you! They are definitely cheaper than buying them here too.
@@TastyThriftyTimely Obrigada Kathryn! Looking forward to making these and hummus. Absolutely love your schedule and ending, as it’s great to know what your next video is. This is something I struggle with. Tremendous work. James 👏🏼👏🏼👏🏼
Thank you SO much James! Your encouragement means the world!!
@@TastyThriftyTimely always a pleasure Kathryn. I’m genuinely a massive fan of your work! Be sure to pin my comment 💬📍
I’m going to make this!!
Awesome! I hope you enjoy them! Keep me posted!
I like this amazing and healthy crackers so easy
I’m so glad you like them and find them easy to make 😊 thank you for letting me know!
Thank you ❤
You’re welcome! Thank you for watching 🥰 and I hope you enjoy them!
Thank you so much
You’re welcome! I hope you like them if you try them!
Hah…I’m not a vegan either but I know good food when I see it!
haha perfect! Thank you!
I'll try this today 2/11/23', I'll also be back to tell 😊 edit made them and tweeted them as usual as I made them before turned out great put some rasins in there delicious 😋.
Awesome thank you so much! I hope they turn out well for you and I’m looking forward to hearing back!
Could I add cheese to these before cooking? I have a block of fresh parmigiana/reg. Cheese that I think would be delicious with some fresh rosemary as well. If so, do you think they would freeze well with the cheese and herbs added? Thanks. 😊
Hmm I haven’t tried that but I think it could work. As long as there isn’t too too much cheese I don’t think you’ll have trouble freezing them. Keep an eye on them in the oven though because I’m thinking they might brown a little more quickly with the cheese in them. If they are getting too brown before they fully dry out then just cover them loosely with aluminum foil. Let me know if you try it and how it works out for you!
Would I be able to switch out the oats for rice flour?
@@skim8484 hmm I haven’t tried that before but I have used almond flour and even chickpea flour so I don’t see why rice flour wouldn’t work. Let me know if you try it and how it works out for you!
@@TastyThriftyTimely Thank you for responding, I love your videos. I’ll use chickpea flour! Thank you for the recipe!
@@skim8484 of course! Thank you so much for watching and definitely let me know how you like them. When I used chickpea flour I think I switched up the spices and added some curry etc but hopefully you’ll still like the flavour if you follow the rest of the recipe as is 🤞
Looks yummy,will try
Great! Let me know how you like them when you give it a try!
What can i use to substitute oats?
You can use more seeds in place of the oats (I would use at least 1/4 cup ground flax or chia to help the crackers bind and then the other 1/4 cup can be seeds of your choice). You can also use almond flour (again you can sub the whole amount with almond flour or do half almond flour half ground flax or chia seed). Others have mentioned using psyllium husk in place of the oats but I’ve never tried that one. I hope this helps!
Super big like Kiya my friend stay connected
Thank you!!
Hi, could you tell me can I add cheddar cheese for any other cheese please?🙏
Hi! I’ve never tried adding cheese myself but I’m pretty sure someone mentioned to me that they add Parmesan into the mixture. I’m sure adding cheese would work I’m just not sure if a cheese like cheddar would burn at all or spread too much. Parmesan seems like it would be easy to incorporate and less likely to spread or burn. I’m sorry I can’t be of more help but let me know if you try it and how it works out for you!
Have you tried to use a dehydrator instead of baking in the oven? The recipe sounds delicious and I would appreciate your response. Thank you for the recipe
@@brigittebrown1924 yes I actually tried it recently and am working on getting another short video out for a dehydrated version. My air fryer dehydrates at 140 F which takes 3 hours. I score the crackers after the first hour and flip them over after the second hour. If you want to dehydrate them at 120 F to ensure they stay raw you will have to increase the time to at least 3.5 hours. It’s best to store them in the fridge as well (I’ve found that they don’t keep for quite as long on the counter as the baked version).
@@TastyThriftyTimely Thank you for your prompt reply. Perhaps I would tweak the recipe just a tad for my needs. Thank you again for the great inspiration 😀
What are seeds/nuts I can use instead of pumpkin and sunflower seeds?
You could use more of any one of the other ingredients (more oats, sesame seeds, etc). Sliced or blanched almonds would probably work as would any nut if you chop it small enough. You could add in chopped dried fruit that you like too 👍🏼 as long as you have enough ground flaxseed and/or chia seed to hold the crackers together and you chop nuts or dried fruit small enough, it should definitely work! Let me know what you try!
**DeliciOus.. thankx 4rW Sharing..*
@@mahnoorsw0rld482 you’re welcome!! I’m glad you like it!!
I love snacks
@@S1LLY_GN4RPY_L0VER haha me too 😍
@@TastyThriftyTimely agree but need to be healthy snacks
@@S1LLY_GN4RPY_L0VER yes that’s my preference too. I used to buy lots of packaged snacks but since I’ve started making most everything at home I feel so much better (and am saving some money too!)
@@TastyThriftyTimely And healthy snacks don’t give you stomach ache!
@@S1LLY_GN4RPY_L0VER absolutely!
Can u make these sweet?
You could definitely dissolve some liquid sweetener into the water before you add the water to the seeds. You can change up the spices so that you use cinnamon instead of oregano and cumin for instance. You could always add in a small chopped dried fruit too. I have a similar seed cracker called my “holiday seed crackers” that are sweeter and have almonds and dried cranberries. I’ll link you to that video here: (ua-cam.com/video/ELJ7KydaCJs/v-deo.htmlsi=t5EAjcschEzA1KUD)
I don't want to use flex seeds... What's my alternative?
@@soilsteward you could increase the chia seeds to 1/2 cup and then add an extra 1/4 cup oats. Psyllium husk is a popular alternative that I know others have used. Almond flour can also work. (If you have a spice grinder and can grind some of the chia seeds that could help to vary the texture for you if you decide to sub with all chia seeds). I hope one of those options works for you!
Does the mix very soft?
@@sabadsantiago7592 the mixture is soft when you spread it on the baking sheet but it should be dry and crispy after you bake it 👍🏼
Temperature and time required?
I bake them at 325 degrees F for 50 minutes. Half way through (at 25 minutes) I take the pans out and score the crackers with a pizza cutter into square shapes. Then I return the pans to the oven for the remaining 25 minutes. I have chaptered the video to make it easy to skip ahead to the section where I bake the crackers. You can find the chapter markers in the description and baking the crackers begins at 1:42 👍🏼
Hii, i made the recipe but it was sticking in the parchment paper. Any idea why that happened ? It stayed for 1 hour in the oven and still sticked to the paper. It doesnt look like yours perfectly cut and was smooth when you pull them off from the par paper. Appreciate your feedback! Could be too much water ?
Hmmm it was an issue of too much water the crackers would probably still be a little soft and not crisp up for you. Are you sure your paper isn’t coated with anything? The only time I’ve heard of people having trouble with sticking is with a coated wax paper. If you do use a bit of oil in your cooking you could brush a thin layer of oil (or use a cooking spray) on the paper next time. I’ve never had to do that with parchment paper or my silicone mats though. I’m sorry they stuck for you!
Thank you so much. Probably it is because of a lot of water. And the problem i left it for 1 hour and still its only crispy from the edges but the middle it was damp. Thanks for answering.
@jalaburhan ok that must be it. 1 1/4 cup or 295 ml water should work but if you make any substitutions and the ingredients don’t soak up all the water in the soaking time you can pour off the excess. Baking at 325 F or 163 c for 50 min should dry them out. Leaving them in the hot (but turned off oven) if they are still a little soft after the baking time is another way to dry them out further. I hope you have better luck next time if you try them again!
Do you have the sweet version?
Yes we just released a video on Wednesday for a sweet version. If you navigate to our channel it will be the most recent upload 👍🏼
@@TastyThriftyTimely yes yes, I found it! Thank you so much for creating this recipe 🫶🫶
@dianindah8530 you’re very welcome! I’m so glad you like it and keep me posted when you try the sweet version!
wow thanks for this. and you're gorgeous, great glow.
Oh thank you and you’re welcome! I’m so glad you like these! I still make them all the time.
I tried it but it got stick on the baking sheet. Where did I go wrong ??
Oh no I’m sorry to hear this. Did you happen to use wax paper instead of parchment paper under the crackers? The only time I’ve heard of them sticking is when wax paper is used 😞 I’ve added in some warnings in the recipe card to not try wax paper but let me know if you just followed the recipe from UA-cam. I’ll put a warning in the description box now.
I would like to know, how many calories does one cracker have?
I haven’t focused on calculating the nutrition info for my recipes but I quickly punched this one into a free app I have called “Cronometer”. It estimates 165 calories, 6.9g protein, 4.1g carbs, and 11.7g fat for a serving of 10 crackers. My husband and I both tend to only have 5-6 per serving because they are really dense with protein and fibre and quite satiating. 👍🏼
@@TastyThriftyTimelythank you for the calorie and nutrient breakdown. I’ll put that in my fitness pal app so I has a better count when I eat them.
How could they last that long?
They are so.yummy😂
Haha! I’m so glad you like them! Always a good sign when they don’t stick around for too long! ☺️
50 minutes or 15 minutes?
50 minutes turning the pans and scoring the crackers halfway through at 25 minutes 👍🏼
50 minutes
I made these this morning. Because of oral issues I couldn’t do pumpkin seeds or sunflower seeds but I did everything else. I cooked for 40 minutes because I didn’t really want a super crispy cracker. Basically I wanted something healthy that I could take on my hikes. I also made an oil free hummus to go with it. I have a small cross over bag that’s insulated for my snacks and it holds my water bottle. The crackers turned out great. I will definitely be making these more. Thank you, new subscriber here. Not sure where you’ve been hiding..😊
Haha well I’m glad you finally found us!! And I’m so glad you enjoyed these and were able to customize them for yourself! You can always store them in the fridge to prolong their shelf life if they have a bit more moisture in them (that is if you don’t eat them up too quickly 😉)
I'm excited to try this. Thanks. *Do you know if I can I substitute with seal cut oats?
Hmmm I’m thinking the steel cut oats won’t have enough time to soften. Perhaps if you soak them overnight or partially cook them that could work. I just wouldn’t want them to be little rocks in your crackers!
How to make in microwave d on Indian gas
I’m sorry, I’m not sure how you would do this as I haven’t tried it myself. I have just found some recipes for similar crackers made in the microwave though that suggest you could heat them on the parchment paper for about 4 minutes until they are dry? It seems like smaller batches of 6 or so crackers at a time might be best. Let me know if you do try it and how it works out for you!
I would do almond flour instead oat less carb 😏 1/4 c almond have 6 g of carb and oat have 29 g 😢
Yes you can definitely do that 👍🏼 I’ve made versions of these where I have replaced the full 1/2 cup oats with 1/2 cup almond flour and the mixture is quite a bit more wet but still crisps up perfectly in the oven. You could do 1/4 cup almond flour and 1/4 cup extra ground flaxseed as well which will absorb more water and be closer to the same texture for spreading on the baking sheets.
Are you saying 15 minutes or 50 minutes?
50 minutes, turning the pans & scoring the crackers halfway through at 25 minutes. If it’s easier to follow, the recipe is linked in the description and there is even more info on the blog! I hope you like them if you give them a try!
U baked it
I did! Nice and crispy after they’ve been baked 🤤
Hello😢😮😅❤
Hello and welcome!
First thing I look for, is ingredients on the main screen. If it’s not there, I pass up the channel.
Do you mean having the ingredients listed in the description? I always provide a link to the full recipe so you can access it on my blog but haven’t been writing the full recipe in my descriptions.
@@TastyThriftyTimely yes t u for replying. The ingredients and amounts. I go through many videos and don’t want to take extra time. In many instances there are foods I choose not to eat and would like to know that at the get go😊🌹
@@jojosjoyfuljourney ok great thank you for clarifying for me. I’ll definitely keep that in mind for our videos going forward. I’m not sure how long it will take me to go back through all our older videos to add those details but I appreciate your feedback.
I forgot to put the spices 😢😢
@@sandy-ew2le oh that’s too bad. If you have them with a flavourful dip that should help them out!
Don't people know wax paper has wax, it melts like a candle and makes everything taste like wax, and it burns.
I think people assume it’s more heat resistant than it is because baking paper and foil are. Unfortunately, the crackers definitely stick with wax paper so maybe i should make a short video about what you can use wax paper for and what you can’t!
No need for the oats especially Quick oats just use All Seeds
Yes as long as you have enough chia and/or ground flaxseed the crackers will bind with all seeds. Using almond flour in place of the oats also works!
Good to know. Im about to make these and don't have oats.
Awesome! Keep me posted and let me know how they turn out 👍🏼
@@TastyThriftyTimely, they are delicious. Thanks for sharing this recipe.
Oh great! You’re welcome! Thank you for letting me know you like them! 😊 enjoy!
Nooo people no oats
@@datchess1 you can use almond flour in place of the oats if you’d like 👍🏼
50 min is the cooking time?? Now that settles the price comparison! 😒
Buying them is certainly more convenient. If you happen to have an air fryer you can bake them at 300 F for 30 min (scoring halfway through) so that cuts down on the baking time.
Oats is not healthy
If you prefer to avoid oats you can use almond flour instead.
Please don't talk so fast
I’m sorry it was difficult for you to follow. It does distort the video a little bit but you could select to slow down the playback speed and you could add captions to the video if that helps. I’ll keep in mind slowing down for future videos.
@@TastyThriftyTimelyLooks good, I’ll have to try these. I have to avoid oats, almond flour and pretty much any flour. Any ideas on what to use instead and in what ratio to the seeds?
@rconach I’m glad these caught your eye! You can definitely replace the oats with more ground flaxseed or a combination of flax and chia. I’ve never tried using psyllium husk but I know others have used it in this recipe so that’s an option too. I would replace the 1/2 cup oats with 1/2 cup of ground flaxseed. Or 1/4 cup ground flax and 1/4 cup chia or psyllium husk. If the seeds happen to absorb more water than the oats would and the mixture seems too dry to spread on the baking sheet just add a tiny bit more water. I hope you enjoy them and let me know what you end up trying!