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.
Any particular reason white chia seeds are preferred? I've been making plantain and coconut oil crackers because it was the only doable nut free cracker recipe I had found. I have a hard time getting them just right and not burning them and they take at least an hr (usually more) to bake so I'm super excited about this recipe and seems more nutrient dense too!
Hi Holly, it's just for color, you can substitute regular chia seeds if you prefer. I hope you enjoy them!
I wonder if you can use almond flour as opposed to grinding sunflower seeds, until powdery? Any thoughts? I have lots of almond flour to use up!
That should work just fine as well!
Roz @ Real Food Family says
Thanks for this (these) recipe, Sylvie! I'm always in need of homemade crackers for the kids. 🙂
I really want to try this ones. My little one is kind of obsessed with anything that snaps!
Sherrie | With Food + Love says
I've never made my own crackers, I should start with these.
Great photos Sylvie! I love the spoon + seed shot.
Is there a possible substitute for the tapioca flour? 🙁 they look wonderful, but i can't find that specific flour..
Hi Ellie, you need a starch similar to tapioca here to achieve the right consistency so I might try arrowroot but I haven't tested it with arrowroot so I can't say for sure what the final results will be. You can usually find tapicoa flour at most Asian markets or health food stores, alternatively you can order it online from Amazon. I hope that helps!
Aimee & Clint says
We so love the look of these crackers! Haven't come across a recipe like this before, especially with the variety of seeds, and it looks so yum. Can't wait to try it out soon!
Noooo, I haven't yet made me own crackers. I'm a bit afraid - which is ridiculous but. Still. Afraid.
BUT these look delicious.
Do you think I can use a stand mixer instead of a food processor to mix the dough?
No, you need to use a food processor to grind the nuts and tapioca into a flour so a stand mixer wouldn't work. You could try a blender instead to make the flour and then stir in the wet ingredients by hand. And with your skills in the kitchen crackers would be a piece of cake!
Layla @ Brunch Time Baker says
These crackers look perfect! Yeah, the more seeds the better!!
Stacy | Wicked Good Kitchen says
Loving these seeded crackers of yours Sylvie! I'll take a whole tray full. 🙂 So sorry to have missed you last week as I was down with the flu. Thank you for sharing this fabulous recipe and have a great week. Pinning!