I make sunflower seed brittle. just a basic brittle with corn syrup, sugar, water to hard crack, and a stick of butter at the hard crack stage, then some baking soda and about 2/3 cup sunflower seeds. You can pour it on a bed of saltines if'n you want a base ..

Yeah, but that's candy! Sounds tasty, but I want something without the sugar. I added to the top post to emphasize that. Most of the seeds were smaller, though I think some were also sunflower. There were sesame and poppy for sure, and probably chia. I wonder if chia goo would work?

Here's one that has nothing in it but seeds, salt and water: https://downshiftology.com/recipes/ultimate-seed-crackers/#wprm-recipe-container-32446

and another with more seeds and some seasonings: https://www.alphafoodie.com/the-best-seed-cracker-recipe/#wprm-recipe-container-28234

Looks like both use the thickening capacity of either chia or psyllium to hold everything together. And I don't see why you couldn't use the seeds of your choice.

Oh, cool! Thanks, Gardengal! Those are exactly the kinds of things I was looking for. I wanted to start with something that someone had made work.

I did find a packaged one that looked similar to the one I tried which uses cassava flour to stick things together. Apparently it's very sticky, moreso than Tapioca.

I've never even heard of psyllium flakes (as opposed to powder or husks). Have you made these? Do you have a brand to recommend? Since it goes on the gel method, I wonder if I could just use chia goo, since I have plenty of chia. I like the alternative flavors that this one recommended.

The other one uses FP'd pumpkin seeds for sticky, which is a great idea.

When I get my current project finished, I'm definitely going to try this.

Something like Mary's Gone Crackers? They're unsweetened and flourless.

Those recipes look good, gardengal 🙂

Chia seeds is what I recommend as well. They get gooey when moistened and have no flavour of their own to speak of. Pretty sure that's the binding agent in Mary's. I think they use flax seeds too, which also get gooey when moistened.

I'd never heard of Mary's Gone Crackers. Just checked their website. They look good! They're much more crackery than what I tried. It's really like the ones in Gardengal's links.

Carol, I did some vegan stuff awhile back, and used chia and flaxseed. Eggs work better. :) But the seeds do work, as does the garbanzo bean goo. I wish I could find a good recipe for making one's own bean goo rather than having to use canned. But I don't need it I have great sources for humane eggs. :)

how about adapting a tahini recipe with your seeds?

this, with a twist

Huh? Dave, I make a nice, authentic techinah sauce, but how is that crunchy cracker type snack? Or did you mean as a dip for them? Or did you mean glue? I'd just use the techinah straight and stiff. That much sesame might be overpowering, however. Chia have very little flavor. Psyllium has none.

A friend in Austin used to make sesame balls that were similar to these Greek Honey-Sesame bars, and I liked them quite a bit. The only ingredients he used were honey and sesame seeds.

Equal parts sesame/honey is candy again.

A couple issues with the seedy recipe above. Lower the temp to 200-225º. Burns easily if much higher. Especially the edges. I find it important to roll the seed 'dough' very evenly to bake/dehydrate properly. Burnt seeds are not good. Not sure if the recipe was tested properly. I wish she mentioned where she got the recipe. Identical ones go back about ten years.

Mary's uses brown rice. They are ok. Just so darn hard. Even using clean ingredients they taste like factory made.

I use very little oat flour. A 1/4 cup per tray batch. I've used almond, corn, quinoa, teff, spelt flours. I might try that one as written, smaller batch. (hate to waste seed). Might be best to pulse/grind some of the seed. They have natural oils that need releasing. I also add one tBsp of avocado or olive oil as well as grinding some seed.

Adding something ground adds a texture, still crisp, more like a wheat thin than a hard crunch.

My recipe would not help as I change it up using what I have. Sometimes cheese-nippy using nutritional yeast, turmeric, mustard powder, etc, sometimes tamari/toasted sesame oil, seaweed flake, etc...just found hemp hearts and puffed rice in the freezer.

My inspirational recipe, HERE. My big change is way less sunflower seed...more of the sesame and pepitas.

old pics....

I make up a bunch at one time and keep in the freezer door. I adjusted the recipe to fill one sheet pan exactly so I don't have burnt edges. Enough space in the bottle for add-ins.

Thank-you, Sleevendog, for all your tips, as well as your jumping off point recipe! Your bottles are beautiful in themselves, and a great idea to freeze them made up, rather than having to pull out everything just to make one batch.

^isn't it great to see a recipe blog without pop-ups and advertisements all over the wall? She has so many followers. Maybe her book did really well. Probably a y-tube channel as well.

Mary's crackers are potential tooth crackers because of the rice bits, IMPE. Just seeds would be much safer, I think.

Thanks for the link, slevendog. I am going to give this concept a try.

We keep seeds and nuts on hand in bulk like proportions.

I make a mixture of toasted nuts, seeds, wheat germ that we use for breakfast and I also use it in my whole wheat breads and waffles. I also have found it to be useful in creating some special treats for Hubs who likes it on his frozen dessert. He prefers grainy and heavy stuff to light fluffy sweet cakes and the likes.

Gonna give those crackers a try and the bread, also. I dont think her bread looks like something that I would sub for bread in most things. But, as she says, she does not expect it too. Still, it looks like it would be really good and interesting. Sure, I could find a place for it in my kitchen.

The bread is excellent. If you like dense brown breads like the Swiss ones. (much better though). I use the inexpensive set of 4 small loaf pans. Lined with parchment. Being so dense they freeze well. I bake four, devour one, then cut the other three in half and freeze. Great toasted just top side under the broiler. Nice with eggs but great with charcuterie, cheeses, smoked salmon...

Just made a big batch of granola, on the savory side, seeds and nuts..some dried fruit....the commercial ones are too sweet for DH. He makes the smallest container of yogurt and granola for mid-mornings work week.

It was fussy getting the amounts right. Did that years ago. The juice containers probably each hold about 35% of the full recipe. My sheet pans are an odd size. Smaller than a standard 1/2 sheet pan. Just the right amount for the small bread pans and the crackers rolling edge to edge.

I like that she adds tips.

"Q & A:
To answer the number of questions about substitutions coming into the comments section, I will answer some here. Please be advised that I cannot guarantee any results beyond the recipe above. To help out, if you do make a successful substitution, let me know in the comments! Thanks!

1. There is no substitute for the psyllium husks. Whenever I write an entire article about a specific ingredient, it is because THAT is the point of the recipe, as it highlights one way you can use it. For those of you who can’t find psyllium, buy it online. It’s cheap.
2. For nut substitutions, the bulk of this bread is nuts and seeds so you’ll have to skip the recipe. If it is JUST a nut allergy and seeds are okay, replace the nuts with seeds.
3. You can use ground flax seeds instead of whole, but you’re going to need a lot more water as the ground flax seed is highly absorbent.
4. Substituting the oats with quinoa flakes may work, but again, they absorb a lot more water than oats do. Add more water accordingly."

I'm hoping to start trying these next week, once I've caught up with myself.