Gluten-Free Seed Crackers
Delve into the world of healthy snacking with this simple Gluten-Free Seed Cracker recipe. Savor the irresistible crunch of these protein-packed delights that are as versatile as they are nutritious.
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Servings: 65 medium 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.
Tried this recipe?Let us know how it was!