Make your own crispy, crunchy, gluten-free seed crackers in less than an hour.
Welcome to my latest obsession – homemade gluten-free seed crackers.
Light and crispy with a pleasant snappiness, they are the perfect canvas for all manner of toppings. I like to make mine three ways: plain with an extra sprinkling of coarse salt and pepper, four seed with black sesame and poppy seeds, and for extra zip topped with za’atar, a fragrant blend of thyme, sesame seeds and sumac.
All they take to make is handful of ingredients that are quickly whirred into a ball of dough in the food processor and rolled out between two sheets of parchment. They get their satisfying toastiness from a base of sunflower and chia seeds and baked low so they crisp up nicely without over-browning. The result is a stack of snappy crackers ready for munching.
You can make them into whatever shape you like. Rolled out thin and cut into long strips they make an excellent scoop for whatever dip comes your way, or cut them into more generous rectangles to use as a vehicle for spreads or making avocado toasts. Cut them into squares and they’re just the thing for nibbling on before dinner with a piece of cheese and a glass of wine or alongside a bowl of soup.
Any way you choose to make them they’re ready in less than an hour and keep well for days for whenever that crispy/crunchy/salty urge strikes next.
Have you ever made your own crackers?
Sylvie Shirazi
Yields makes one sheet full
Make your own crispy, crunchy, gluten-free seed crackers in less than an hour.
15 minPrep Time
20 minCook Time
Save RecipeIngredients
- 1 cup/ 120g raw sunflower seeds
- ½ cup/60g tapioca flour
- 2 Tablespoons/24g chia seeds (preferably white)
- ½ teaspoon coarse sea salt
- ¼ teaspoon gluten-free, corn-free baking powder
- 2 Tablespoons/30ml apple cider vinegar
- 2 Tablespoons/30ml filtered water (warm)
- Assorted toppings: extra sea salt and freshly ground black pepper; black sesame and poppy seeds ;
- Za’atar spice blend .
- Olive oil for brushing crackers with toppings.
Instructions
- Pre-heat oven to 325 degrees F.
- Combine sunflower seeds , tapioca flour , chia seeds , salt and baking powder together in the bowl of a food processor; process until fine and powdery.
- With the motor running add the warmed water and apple cider vinegar
- through the shoot until dough starts to come together and forms a ball.
- Pat dough into a square onto a large piece of parchment paper and let rest for at least five minutes (dough will be sticky). Place another piece of parchment on top and roll each into a rectangle about 1/8- to 1/16 inch thick.
- Using a pizza cutter or sharp knife divide the dough evenly into long strips or rectangles.
- Prick crackers several times with a fork and sprinkle with additional salt if desired.
- Sprinkle with desired toppings, place parchment on top again and roll once over.
- Remove top parchment and place the bottom parchment on a baking sheet.
- Bake rotating once, until crackers are just starting to turn a golden color around the edges (about 20 to 22 minutes).
- Turn off oven, and let cool completely on baking sheet with door ajar for the crispiest crackers.
- Crackers can be stored in an airtight container up to one week.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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