Print

Gluten-Free Seed Cracker Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

These Gluten-Free Seed Crackers are a simple, nutritious, and satiating snack made from a wholesome blend of flaxseed, chia seeds, hemp hearts, sunflower seeds, pumpkin seeds, sesame seeds, and oats. Lightly seasoned and baked to a perfect crisp, these crackers are ideal for snacking on their own or serving with dips like hummus. They are easy to prepare, gluten-free, and store well for weeks, making them a great pantry staple.

Ingredients

Seeds and Grains

  • 1/2 cup ground flaxseed (or flaxseed meal)
  • 4 tbsp chia seeds (1/4 cup)
  • 1/4 cup hemp hearts (substitute 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)

Seasonings

  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Liquid

  • 1 1/4 cup filtered water

Instructions

  1. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit (about 163 degrees Celsius). Prepare two large baking sheets by lining them with parchment paper or a silicone baking mat to prevent sticking. Avoid using wax paper as the crackers will adhere to it.
  2. Combine Dry Ingredients: In a large mixing bowl, mix together all the seeds, oats, and spices until evenly combined to ensure consistent flavor and texture.
  3. Soak the Mixture: Pour 1 1/4 cup of filtered water over the seed and oat mixture just until everything is covered. Let it sit and soak for about 10 minutes so that the seeds absorb the water and the mixture binds together.
  4. Divide and Spread the Mixture: Once the mixture has absorbed the water, scoop it onto the prepared baking sheets. It’s recommended to split the mixture between two sheets to allow thin spreading. Spread the mixture as thinly and evenly as possible across each sheet, ensuring there are no holes. The thinner the layer, the crunchier the crackers will become.
  5. Bake the Crackers: Place baking sheets in the preheated oven and bake for 40 to 50 minutes. After 25 minutes, rotate the pans to ensure even baking. At this point, you can cut the crackers into squares using a pizza cutter if you want uniform shapes.
  6. Cool and Separate: Remove the crackers from the oven when they appear lightly browned, firm, and dry to the touch. Allow them to cool completely on the baking sheets before separating them into individual crackers to maintain their crispness.
  7. Store Properly: Store the cooled crackers in an airtight container at room temperature for 2 to 3 weeks, or longer if refrigerated. These crackers pair beautifully with dips such as hummus or can be enjoyed on their own as a healthy snack.

Notes

  • Quick oats can be substituted with rolled oats or gluten-free oat flour for different textures, but cooking time and crispness may vary.
  • For a different flavor, experiment with other herbs or spices like rosemary or smoked paprika.
  • Ensure the mixture is spread thinly to achieve maximum crunchiness; thicker layers will result in softer crackers.
  • If you forget to cut the crackers before baking, they can be broken into rustic shapes once cooled.
  • Use parchment paper or a silicone baking mat to prevent sticking; do not use wax paper.
  • These crackers are ideal for those following a gluten-free diet and can be enjoyed with a variety of dips including homemade hummus varieties.

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