Making your own homemade crispy, crunchy, gluten-free seed crackers is easier than you think!
Welcome to my latest obsession – seed crackers.
Light and crispy with a pleasant snappiness, they make a great nibble on their own or a perfect vehicle for all kinds of dips and spreads. And while you may be thinking that making your own crackers from scratch is more trouble than it could possibly be worth I assure you that these are the easiest crackers you could ever make.
Seed cracker ingredients:
All you need are seeds and water to make these naturally gluten-free crackers. As Ina Garten would say “How easy is that?”
These crackers get their satisfying crunch from a base of sunflower seeds, pumpkin seeds, sesame and flax baked low and slow so that they crisp up nicely without overbrowning. The result is a hearty but snappy thin that’s great for munching on its own, topped with cheese or served with your favorite dips.
How to make seed crackers:
Three simple steps are all it takes to make these 4 seed crackers.
- Step 1: Grind your flax seeds until powdery. You can also buy pre-ground flax meal but ground flax can go rancid quite quickly so if you do buy it pre-ground make sure to store it in the fridge and use it quickly. The ground flax is the glue that makes these crackers work once you add the water so don’t skip it!
- Step 2: Add all your seeds (ground and whole) to a large bowl and stir in the water with a pinch of salt. (Here’s where you can get fancy and add in extra seasonings like dried herbs and spices if you’d like.) Let the mixture stand until most of the water has been absorbed and the mixture has gelled.
- Step 3: Take the seed mixture and spread it out thinly on a parchment lined baking sheet with the back of a spoon or an offset spatula. Then pop the pan into the oven to slowly dry out and crisp up.
What you’ll end up with is a thin sheet of rustic multi-seed crackers that you can break into pieces by hand or simply serve whole and let everyone break off what they want. So make your very own today and enjoy them for lunch, dinner and snacks all week long!
What to serve with seed crackers:
Making your own homemade crispy, crunchy, gluten-free multi-seed crackers is easier than you think!
- 2 Tablespoons/20g whole flax seeds (or use flaxseed meal instead)
- 2 Tablespoons/18g sesame seeds
- 1 cup/112g pumpkin seeds and sunflower seeds
- ¼ teaspoon fine sea salt
- ½ cup/120ml warm filtered water
Preheat oven to 250 F. Line a baking sheet with parchment paper.
If using whole flax seeds, place in a spice grinder and process until fine and powdery.
Place ground flax seed meal in a large bowl along with the rest of the seeds, salt and warm water.
Stir and let sit for 15 to 20 minutes until the mixture has thickened and gelled.
Pour seed mixture onto parchment and using the back of a spoon spread into a thin even layer.
Place pan in oven and bake for 90 minutes. Check crackers after 90 minutes. Crackers should be dry and firm to the touch, if not continue to bake for another 15 to 20 minutes. Remove pan from oven and let cool completely on a wire rack before breaking into desired pieces.
Most of the seeds used can be varied but flax seed must be used in order for the recipe to work . Possible substitutions are watermelon seeds along with the sunflower and pumpkin seeds and hemp seeds along with or instead of sesame seeds.
Gluten-Free, Grain Free, Nut-Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Paleo, Vegan, Vegetarian
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Bob's Red Mill Resealable Organic Whole Golden Flaxseed, 13 Oz (6 Pack)
Go Raw Sunflower Seeds with Sea Salt, Sprouted & Organic, 14 oz. Bag | Keto | Vegan | Gluten Free Snacks | Superfood
Go Raw Pumpkin Seeds with Sea Salt, Sprouted & Organic, 14 oz. Bag | Keto | Vegan | Gluten Free Snacks | Superfood
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 516mgCarbohydrates: 6gFiber: 3gSugar: 0gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.