Easy Protein Buckwheat Crackers (Oil-free, Vegan, GF)

overhead shot of seeded buckwheat crackers

5 from 7 votes

Easy Protein Buckwheat Crackers (Oil-free, Vegan, GF)

Make a batch of super easy, protein buckwheat crackers in minutes! They are oil-free, gluten-free, vegan, crisp & crunchy.

Prep Time5

Cook Time35

Total Time40

Course: Snacks & Appetizers

Cuisine: American

Keyword: batter crackers, crackers you do not have to roll, easy buckwheat crackers, easy crackers made with batter, no oil crackers, no-roll easy healthy crackers, oil-free vegan gluten-free crackers, the easiest crackers, wfpb, wfpb baking

Servings: servings

Author: Camilla

Equipment

1 Large Baking Sheet (rimmed)
parchment paper

Ingredients

1/2 cup buckwheat flour (light or dark)
1/2 cup sunflower seed kernels raw
1/4 cup green pumpkin seeds (pepitas) raw
3 tablespoons sesame seeds
Optional/ adjustable: 1 teaspoon salt
3 tablespoons flaxseed meal
2 tablespoons chia seeds
1 1/4 cups water

US Customary - Metric

Instructions

Preheat the oven to 325F (160C). Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, mix the buckwheat flour, sunflower seeds, pumpkin seeds, sesame seeds, flaxseed meal, chia seeds and salt until combined.
Add the water to the bowl of dry ingredients, stirring until completely blended. The batter will look loose & liquids when first mixed:
Let the batter stand for 2 to 3 minutes (more, if needed). It will soon have the consistency of thick pancake batter (this is due to the chia seeds
Pour the batter onto the prepared baking sheet. With an offset spatula, spatula, or back of a large metal spoon, spread into an even layer to cover the entire baking sheet. (Pay special attention to the middle area, making sure it is not too thick).
Bake in the preheated oven for 38 to 45 minutes (begin checking at 38 minute mark) until deep brown in color, and crispy (it should look dry, and the edges will be pulling up and away from the parchment paper).
Completely cool the crackers, on the baking sheet, on a cooling rack. Break up the crackers into desired size pieces.
If any crackers (towards the middle) need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the crackers are crisp.

Notes

Storage: Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!

Seed Variations: Use any seeds you prefer (excluding the chia seeds and flaxseed meal; these must remain), in place of the sunflower seed kernels, pepitas, and sesame seeds. Or use an equal weight of chopped nuts, such as walnuts, pecans, peanuts, almonds, cashews or hazelnuts.

Flavor variations: See the FAQ section in the post for ideas for adding herbs and spices to the batter, or sprinkling on toppings before baking.

Nutrition