Gluten-Free Seed Cracker Recipe – Simple & Satiating
Embracing Gluten-Free Goodness
Whether you’re gluten intolerant, looking to increase your intake of wholesome ingredients, or simply craving a delicious homemade cracker that pairs well with your favorite dips and spreads, look no further. This simple Gluten-Free Seed Cracker Recipe is your one-way ticket to a world of thin, crispy, and protein-packed goodness.
The Power of Seeds: Unpacking the Nutritional Profile
These easy-to-make crackers are far from ordinary. They’re a cornucopia of nutrient-rich seeds like flaxseed, chia, hemp hearts, sunflower, pumpkin, and sesame. With a dash of quick oats, some aromatic spices, and a hint of garlic, you’ll be rewarded with a snack that’s not just satisfying, but incredibly wholesome too.
The Perfect Homemade Snack: Healthier, Crunchier, and More Versatile
Prepared with love and baked to perfection, these crackers provide a delightful crunch that will leave you reaching for more. Not only are they a healthier alternative to store-bought variants, but they’re also versatile enough to be paired with anything from hummus to cheese, and even your favorite jams.
Customizing Your Crackers: Flexibility in Ingredients and Flavors
But that’s not all – this recipe is also incredibly forgiving. Feel free to play around with the types of seeds you use, or mix up the spices to match your personal taste. Want to try an oat-free version? We’ve got you covered. Have a fondness for Indian spices? Go ahead, make it your own!
What you’ll need
- Ground flaxseed (or flaxseed meal)
- Chia seeds
- Hemp hearts
- Sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Quick oats
- Dried oregano
- Cumin seeds
- Garlic powder
- Salt
- Filtered water
Gluten-Free Seed Crackers
Ingredients
- ½ cup ground flaxseed - or flaxseed meal
- ¼ cup chia seeds
- ¼ cup hemp hearts
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ½ cup quick oats
- 2 tsp dried oregano
- 1 tsp cumin seeds
- ½ tsp garlic powder
- ½ tsp salt
- 1 ¼ cup filtered water
Instructions
- Preheat your oven to 325 degrees F.
- In a large bowl, combine all your seeds, oats, and spices. Stir to mix evenly.
- Pour 1 ¼ 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.
- Prepare two large baking sheets with parchment paper and 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.
- 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. 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.
Notes
- For any severe gluten intolerance ensure all the ingredients used are certified gluten-free.
- 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.
- For an oat free version, substitute the oats with some extra flax or chia seeds and fill out the remaining ½ cup with other seeds if desired. Alternatively, try using almond flour or a bit of psyllium husk for other gluten-free options.
- Flavour these crackers with any seasonings of your choice! I suspect some Indian spices like turmeric and curry powder would be delicious.
© Recipe & Photography by Tasty Thrifty Timely.
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Hi I’m Kathryn! An actress and the recipe creator behind Tasty, Thrifty, Timely. My husband Bryan is behind-the-scenes of our photos and videos. We hope you enjoy our easy recipes that make vegan cooking at home… Tasty, Thrifty, and Timely! Follow Kathryn on Instagram | Visit the Tasty Thrifty Timely Blog.
I just made these and they’re so good!
Yum! These are great!
These were super easy to make and delicious!