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A hand holds a gluten-free seed cracker up from a stack of thin and crispy crackers made entirely from a combination of seeds.

Gluten-Free Seed Cracker Recipe – Simple & Satiating

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4.8 from 9 reviews

  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 1/2 cup ground flaxseed (or flaxseed meal)
  • 4 tbsp chia seeds (1/4 cup)
  • 1/4 cup hemp hearts (sub with more sesame seeds if needed)
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 cup quick oats (see notes for substitutions)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 1/4 cup filtered water

*All the ingredients for this recipe are from our pantry and freezer tips!

Instructions

  1. 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!
  2. In a large bowl, combine all your seeds, oats, and spices. Stir to mix evenly.
  3. 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.
  4. 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! 
  5. 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.
  6. 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.
  7. 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.
  8. 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 1/2 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 1/4 cup almond flour and fill out the remaining 1/4 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

Find it online: https://tastythriftytimely.com/gluten-free-seed-cracker-recipe/