This gluten-free seed cracker recipe is so simple to prepare! I’ve tried making a number of cracker variations and this one is by far the easiest and tastiest. No rolling and cutting is needed. Just mix all the ingredients, soak for 10 minutes, spread & bake.
Thin & crispy crackers
So satiating
Full of protein
And delicious!
How To Make This Gluten-Free Seed Cracker Recipe
This gluten-free seed cracker recipe is incredibly simple to make.
- Mix all the ingredients in a bowl.
- Add water.
- Allow the seeds to soak for 10 minutes until all the water is absorbed.
- Spread the mixture in a thin even layer on a baking sheet.
- Bake for 50 minutes until dry & golden brown.
I prefer to split the seed mixture between two prepared baking sheets. This way I can ensure I spread the mixture as thinly as possible. The thinner the mixture is spread, the crispier the crackers will be.
If the mixture is too thick on the pan the crackers can end up being slightly soft instead of crispy. They will still taste delicious but if dry and crispy crackers is what you are after then consider using two large pans.
Ingredients
I use a variety of seeds in these crackers to create some variance in texture. Although you can adjust the ratios and seeds used to suit what you have on hand, there is one thing to keep in mind:
- I primarily use ground flax seed, chia seeds, and oats as the binders in this recipe because they are especially good at absorbing water and binding the mixture.
If you adjust the ratios, make sure you still include enough of a strong binder to hold your crackers (and any larger seeds) together.
- Other small seeds I include are hemp and sesame.
- Larger seeds are sunflower and pumpkin.
- I season the crackers with cumin, oregano, garlic powder, and some salt.
- Finally, water brings all the seeds to life and activates their binding power!
Making Substitutions
If you do not typically stock seeds in your pantry this recipe list can seem intimidating. Try to purchase seeds from your bulk store or a wholesale store if possible to keep your cost down.
*Hemp hearts are a seed that can be higher priced for me so I often make these crackers by substituting more sesame seeds in place of the hemp hearts.
If you haven’t visited my Pantry Tips page, go there to read a bit more about why I started stocking simple pantry friendly ingredients. There you will find a list of what I keep on hand to make my cooking convenient and cost effective. Saving money on snacks like these crackers may be one of the biggest changes I’ve experienced by stocking my pantry in this way.
If you are using different seeds or adjusting the ratios, keep these points in mind:
- Make sure to include enough of a strong binder like ground flax seed, chia seeds, and oats to really absorb the water and bind the larger seeds.
- Just cover the seeds with water if you have changed the ratios. If you have excess water after allowing the seeds to soak for 10-20 minutes, drain the excess water before baking the mixture.
- Keep an eye on them as they bake. With any changes to the recipe, you may need more or less time in the oven to dry out the mixture and create a crispy cracker.
Cost For This Gluten-Free Seed Cracker Recipe
This gluten-free seed cracker recipe makes 290 grams or about 65 medium crackers. My cost is approximately $2.58 Canadian or $0.89/100 grams.
If I purchase gluten-free seed crackers from my local grocery store I can expect to pay nearly $5/100 grams! For the same crackers at my wholesale store I will pay at least $2.50/100 grams and I can safely expect to pay at least $1.50/100 grams for any “healthier” crackers.
Let me know in the comments below if you love this gluten-free seed cracker recipe as much as I do! For another quick and seedy snack, try my Simple Chia Pudding. You may also love my Crunchy Peanut Butter Granola with pumpkin seeds and these sunflower seed Chewy Chocolate Chip Granola Bars!
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Gluten-Free Seed Cracker Recipe – Simple & Satiating
- Total Time: 75 minutes
- Yield: 290 g or 65 medium crackers 1x
- Diet: Vegan
Description
Simple gluten-free seed cracker recipe that makes thin and crispy crackers! These protein packed crackers are an incredibly satiating snack!
Ingredients
- ½ cup ground flaxseed (or flaxseed meal)
- 4 tbsp chia seeds (¼ cup)
- ¼ cup hemp hearts (sub with more sesame seeds if needed)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ½ cup quick oats (see notes for substitutions)
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 ¼ cup filtered water
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 325 degrees F. Prepare two large baking sheets with parchment paper or a silicone baking mat. Do not use wax paper as the crackers will stick!
- In a large bowl, combine all your seeds, oats, and spices. Stir to mix evenly.
- Pour 1 1⁄4 cup water over the mixture until everything is just covered. Let the mixture soak for about 10 minutes to absorb the water and bind together.
- When the seeds have soaked up all the water, scoop the seed mixture onto your prepared baking sheets. *I like to split the mixture between two baking sheets so I can ensure I spread the mixture as thinly as I can. My baking sheets are 17″. It’s easier to use one and spread the mixture right to the edge but the crackers don’t end up thin enough and will be soft. Splitting the batch between two sheets ensures crunchy crackers!
- Spread the mixture into as thin and even a layer as possible. Ensure there are no holes in the crackers. The thinner you are able to spread the mixture, the crunchier the crackers will be.
- Bake for 40-50 minutes (I keep mine in for 50). After 25 minutes, turn the pans to ensure even baking. This is also a good time to cut the crackers if you wish to have square crackers. I use a pizza cutter to cut the size of crackers I want. If you forget to cut them now, you can snap the crackers into more rustic shapes once they are cool.
- Remove from the oven when lightly browned, firm, and the crackers are dry to the touch. Allow to cool completely on the pan before separating into individual crackers.
- Store in an airtight container on the counter for 2-3 weeks or longer in the fridge. Try making my 5 Minute Hummus recipe to go along with them. I have beet and pumpkin hummus recipes too! And check out my Holiday Seed Cracker recipe here!
Notes
For any severe gluten intolerance ensure that the oats and all the ingredients used are certified gluten-free.
I have substituted the oats in this recipe with ½ cup almond flour and it worked out really well. The mixture was a little more wet after 10-15 minutes of soaking time but the crackers still baked in the same amount of time and were crispy. You can also sub ¼ cup almond flour and fill out the remaining ¼ cup with ground flaxseed and/or chia seed. I suspect other gluten-free flours will have similar results.
If you are using different seeds or adjusting the ratios, keep these points in mind. 1. Make sure to include enough of a strong binder like ground flax seed, chia seeds, and oats to really absorb the water and bind the larger seeds. 2. Just cover the seeds with water if you have changed the ratios. If you have excess water after allowing the seeds to soak for 10-20 minutes, drain the excess water before baking the mixture. 3. Keep an eye on them as they bake. With any changes to the recipe, you may need more or less time in the oven to dry out the mixture and create a crispy cracker.
Flavour these crackers with any seasonings of your choice! I suspect some Indian spices like turmeric and curry powder would be delicious.
Approximate Cost: $2.58 CAD for 290g or $0.89/100g. Store-bought gluten-free or “healthier” seed crackers cost me approximately $4.83/100g at my local grocery store and at least $1.50/100g at my wholesale store.
Air Fryer Baked Method: Bake at 300 F for 15 minutes. Score the crackers and return to the unit for another 15 minutes at 300. Air Fryer Convection Ovens with large baking trays make this method very simple.
Air Fryer Dehydrated Method: Dehydrate at 140 F for 1 hour. Score the crackers and dehydrate for another hour. Carefully flip the crackers over and dehydrate for a third hour. (To dehydrate at 120 F to ensure these crackers stay raw increase the time by 30 minutes or more as needed).
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Snacks
- Method: Baked
- Cuisine: American, Canadian
Lidia
These are so good. They came out crispy and even my kids loved them. I’ll be packing them in everyone’s lunch for tomorrow.
Kathryn Alexandre
Yay! I’m so glad to hear that even the kids loved them. Thank you so much for letting me know and for the lovely star rating!
Debbi Wanner
Thank you so much for this recipe. I love them. Have been purchasing Crackers simular to these, made locally, from our health food store, and the cost is well over $10 per bag. Now I can make my own! Thank you again.
Kathryn Alexandre
Amazing! I’m so glad you found these helpful and comparable to the locally made ones. I’m happy to keep a few extra dollars in your pocket! Thank you so much for letting me know that you love them and for giving them a try.
Amal
I couldn’t peel the crackers off the baking paper.. too bad because they taste very good. Any suggestions on how not to make them stick ?
Kathryn Alexandre
Aw I’m sorry. Did you happen to use waxed paper? Others have had this trouble when using wax paper so I have added a warning into the recipe card. Parchment paper or a silicone baking mat shouldn’t cause this problem. They might stick a tiny bit but you should have no trouble peeling them away in tact. It seems that with wax paper people aren’t able to peel the crackers off.
Maria
This recipe is a keeper! I can’t believe how quick it was to make a cracker that’s so deliciously packed full of flavour.
Kathryn Alexandre
Awesome! I’m so glad it’s a keeper and you found them to be as quick and easy to make as I do. Thank you so much for giving them a try and enjoy your crackers!
Penny
Yes, do you have the nutritional value for the crackers? I’m wondering how many calories, carbs, fiber, and so o. thank you.
Kathryn Alexandre
I haven’t focused on calculating the nutritional information for my recipes but I quickly punched this one into a free app I have called “cronometer”. It estimates for a serving of 10 crackers: 6.9g protein, 4.1g carbs, 11.7g fat, 165 calories and 21% of my daily fibre (plus lots of omegas etc). Bryan and I both find that we tend to have 5-6 crackers as a serving because they are so dense in protein and fibre and very satiating (especially with hummus!).
Zahra
Hi thanks for recipe but always I work with kilos and
And garam with cup measuring I don’t do it
Kathryn Alexandre
Hi Zahra, in the top right hand corner of the recipe card across from “Ingredients” there is an option to toggle between US and Metric measurements. If you click the “M” the measurements will change to metric for you in the ingredient list!
Laura Bodine
All the crackers stuck to the parchment paper???? I am so bummed out. What can I do???
Kathryn Alexandre
Oh no I’m sorry to hear that! Did you happen to use wax paper? I heard from someone else who had the same problem and they accidentally used wax paper instead of baking paper or parchment paper. I’ve never had a problem with them sticking to parchment paper. They don’t slide around on the paper after they are baked but they very easily lift off the paper.
wilma
Hi and thanks for your recipe. I bought all the ingredients and made these yesterday and used wax paper instead of parchment. They stuck to the paper and I had to throw them out! 🙁 I will try again with parchment paper (I have to purchase some) and hope they don’t stick because to get the mixture really thin it involves a lot of pushing down to spread and rolling. I hope it works and wondered if silicone mats might work better?
Kathryn Alexandre
Oh no I’m sorry to hear this! I’ve had a few people mention that this has happened with wax paper. I’ll put a note in the recipe card to avoid using it and hopefully that will save the crackers of others! Parchment paper will work perfectly but I have also used my silicone mats without any trouble. The crackers somewhat stick to the silicone mat but can be easily pulled off and the bottoms aren’t ruined. I hope you have much better luck next time and thank you for giving them another chance (I know how frustrating a ruined batch can be!)
Nani
Thank you for this delightful recipe. What was I thinking about buying crackers from the store? You are so correct on how easy they are to make.
The taste and combination of the seeds are perfect.
I made them too thin, but they are still fantastic. I put them in a sealed container, I have been eating them for the past three days, and they are still crunchy and delicious. I’m going to make them again. I will toast the sesame seed this time so the flavor of the seed can be more savory.
Kathryn Alexandre
I’m so glad you love it! It’s a fine line between too thick and too thin but I’m glad they have stayed crunchy and you’ll be making them again. Thank you so much for letting me know you have found these convenient to make and for the lovely star review!
Sonia
Thank you so much for the excellent, easy and delicious crackers! I change some of the ingredients as I wasn’t able to find Cumin seeds so I used ground instead. I also used Almond flour instead of Oats. They turned out great. Now I’ve tried once, I can swap out ingredients as long as I have enough of the binders, so I’ll probably play around with the ingredients. I’m sure they won’t last very long in my house 😉
Kathryn Alexandre
I’m so glad you loved these and were able to make some swaps to suit what you had on hand. I’m happy to hear that you feel comfortable playing around with the ingredients now that you know how the recipe works (that’s one of the things I love about this one, it’s so versatile). And I just realized from your comment that I had written cumin seeds but I always use ground cumin! It’s amazing how many times you can write out a recipe and not catch something. I’ve updated the recipe card to say ground cumin although it will definitely work with whole cumin seeds as well. Thank you for letting me know how these worked out for you and for the star rating!
Sonia
Kathryn, do you happen to know how many calories they crackers amount to? An approx will do great, thanks! Sonia
Kathryn Alexandre
Hi Sonia, yes I quickly punched this recipe into a free app I have called “cronometer” and it estimates 165 calories, 6.9g protein, 4.1g carbs and 11.7g fat in a serving of 10 crackers. Bryan and I tend to have 5-6 at a time because they are quite dense and filling. I haven’t focused on calculating the nutrition info for my recipes but it is something I will keep in mind for the future. I hope this helps!
Sonia Ellis
This absolutely helps! Thank you so much for responding.
Kathryn Alexandre
Absolutely! You’re very welcome!
Angela Forgan
Hi
Did you know that oats are not gluten-free so it would be better to exclude them from a recipe advertised as gluten-free? I’m keen to try your recipe but will substitute something else for the oats.
Kathryn Alexandre
Hi! Oats themselves are actually gluten-free but for anyone with extreme sensitivities to gluten (like celiac disease) the trouble can be that oats can be processed in facilities that process glutinous grains and therefore some cross contamination can occur. In that case, purchasing gluten-free certified oats will be best. I have heard that some people with extreme sensitivities prefer to still stay away from even certified gluten-free oats so this recipe can be made with almond flour in place of the oats! Alternatively, extra ground flaxseed and chia seed can replace the 1/2 cup oats. I hope those options might work for you!
JIeth
HI Kathryn,
Can i used almond meal instead of quick oats ? Thank you.
Kathryn Alexandre
You can! I have a note at the bottom of the recipe card with some information for using almond flour. If you substitute almond flour for the full 1/2 cup of oats the mixture will be a little more wet because the almond flour doesn’t absorb as much water. It will be a little more difficult to spread on the baking sheet but the crackers still bake perfectly crispy in the same amount of time. You can also substitute just 1/4 cup of almond flour and use more flax seed or chia seed for the remaining 1/4 cup. This way more water is absorbed and the mixture won’t be as wet. Let me know if you give it a try!
JIeth
Thanks for your prompt reply . I actually tried and used almond meal and it baked perfectly well…. its also crispy, though it indeed is wet when i layered it in baking pan. I tried lowering the temperature a bit to 300 for a few minutes so it will dry then i turned it back to 325.
Thanks so much for sharing your recipe.
God Bless .
Kathryn Alexandre
Good idea to lower the temperature for a bit to help dry them. I’m really glad you had the same experience as I did with using almond flour and enjoy your crispy crackers!
Karen
Why “quick” oats? I never have “quick” oats in my home just regular rolled oats. Any issue with these?
Kathryn Alexandre
No you can use rolled oats! Quick oats absorb liquid and soften much more quickly so I love using them for overnight oats and many baking recipes. Rolled oats may not absorb quite as much water and/or make take a little longer to do so. After 10-15 minutes of soaking time if there is still excess water in the mixture you can let the mixture soak a little bit longer to allow the rolled oats to continue to soften. If after 20-30 minutes there is still excess water in the bowl you can pour that off before spreading out the mixture and baking your crackers. Enjoy!
Shelly Bower
Are the pumpkin and sunflower seeds raw or already toasted? Dying to try this out! And are hemp hearts and hemp seeds the same?
Kathryn Alexandre
I’ve made these using all raw seeds and made them on other occasions where my pumpkin seeds have been toasted and salted so it definitely works both ways. Depending on how salty you like your crackers you can add a bit of extra salt to the tops of them before they bake if your seeds are raw or keep them pretty simple. Hemp hearts are shelled hemp seeds. I think most places you will find the shelled version “hemp hearts”. If you do have hemp seeds and they still have a hard shell on them, I believe they will be fine to use in this recipe they will just be crunchier. I hope you enjoy these when you give them a try! Keep me posted.
Linda Durham
This cracker recipe sounds delicious and healthier than any seed crackers found in local stores. Can they be baked in an air fryer with the same success with adjusting the temp or cooking time? Thank you
Kathryn Alexandre
I don’t have an air fryer so I unfortunately can’t try this out for myself and suggest a best method. Others have mentioned using an air fryer to dehydrate these crackers instead of baking them. One individual mentioned a temp of 110F to dehydrate them but I’m not sure how long that would take. Trying to dehydrate them might be safer with the air fryer so they don’t over bake but if you do give it a try I would love for you to report back and let others know how it worked out for you! I’m sorry I can’t be of more help!
Christina Ronk
Sounds like a great recipe. I’m wondering if I could make them in the air fryer instead of the oven?
Thanks,
Christina
Kathryn Alexandre
Thank you Christina! Others have mentioned using an air fryer to dehydrate these crackers instead of baking them! I unfortunately don’t have an air fryer so I haven’t tried it out for myself but I know others have been having success with it. I’m sorry I can’t be more helpful but please let me know if you try it and how it goes!
Marita Martin
This was my first attempt at making crackers, and it worked beautifully! Great advice about using a pizza cutter to cut them halfway through. They broke apart perfectly when they cooled. And the crackers are yummy!!
Kathryn Alexandre
Fantastic! I’m glad they worked out so well for you and you remembered to cut them halfway through! (I forget here and there and end up with more rustic looking crackers!) Thank you for giving them a try and for the star rating!
Ellie
brilliant recipe thanks! I used some buckwheat flour in place of flaxseeds and they worked a treat.
Kathryn Alexandre
Oh, great to know that buckwheat flour worked for you. Thank you so much for letting me know you loved them. I really appreciate you taking the time to write a star review! Enjoy!
GC
Can you use Chick pea flour instead of the quick oats?
Kathryn Alexandre
Yes you can use chickpea flour! I heard from some others that they had tried that and it worked. I recently tried it myself and it did work well. The mixture might be slightly more wet but you should be able to keep the ratios the same and it will work perfectly!
A. M.
These look so delicious!! Caring for an elderly relative and need to make a gluten free snack for them. They cant have certain nuts and seeds in whole form, will it affect the cracker stability/texture/flavor if I pulse the nuts and seeds a few times before pressing and baking?
Kathryn Alexandre
I don’t think so actually! I think you could grind all of these ingredients and the cracker will still work. If anything, they might absorb water more quickly so if the mixture gets too clumpy to easily spread on a baking sheet you might just have to add a touch more water. Not having chunkier seeds will probably help these to bind and hold together even more! I hope it works out for you and you’re relative can enjoy them. Keep me posted!
Cheryle
Have you ever added umami seasoning to
The crackers instead?
‘
Kathryn Alexandre
I have added nutritional yeast but otherwise no. You could probably dissolve some miso paste into the water before adding it to the seeds. Let me know what you try though because these are so versatile you can definitely season them however you like!
Grace
Kia Ora from New Zealand. I have just made these. Fab.I substituted more flax & chia for oats. I took on the comments about sticking to paper and brushed my paper with oil. Eureka! Perfect. At 83 I have multiple issues and am so grateful for how simple and clean this recipe is. It’s definitely a keeper for me. Blessings. Grace
Kathryn Alexandre
Kia ora e hoa! I’m so glad you loved this recipe Grace and found it easy to make. I’m happy this one will be a keeper for you. Thank you so much for taking the time to let me know and leave a star rating. Enjoy your crackers!