Easy Seed Crackers (Gluten-Free, Vegan)
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These easy-peasy, healthy seed crackers are the perfect snack for busy days. Just mix the ingredients together, toss a baking tray in the oven, and enjoy the protein-rich, crispy result!
Love these? Try these Nori Chips or these Healthy Oatcakes for some extra crunch!
Table of contents
Why You’ll Love Them
These perfectly seasoned crispy seed crackers are a dream when you’re dealing with a snack attack.
I love that this seed cracker recipe is ready in under an hour.
Plus, they are also super rich in fiber and have a satisfying, multigrain flavor (with a hint of crunch from a superfood seed mixture!).
Oh, and did I mention they’re packed with protein, naturally paleo, vegan, gluten-free, and dairy-free?
That’s right, these crunchy crackers are a delight for everyone and anyone.
Ingredients You’ll Need
- Ground flax seeds: Forms the digestible base of these seed crackers (along with almond flour!). You can make your own or buy it pre-ground from the grocery store. You can replace this with psyllium husk if you wish.
- Sunflower seeds, chia seeds, pumpkin seeds, and sesame seeds: To form the crunchy top layer and bind everything together.
- Almond flour: Keeps this recipe gluten-free and forms the crispy base.
- Dried oregano: For seasoning. You can use rosemary if you prefer!
- Boiling water: Helps bind the ingredients together and create the bakeable mixture.
- Salt
How to Make These Easy Seed Crackers
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Preheat and prep: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Combine the dry ingredients: In a large mixing bowl, combine the seeds, almond flour, dried oregano, and salt. Mix well (photos 1 and 2).
Add the boiling water: Pour the boiling water over the seed mixture (photo 3) and stir until everything is fully combined (photo 4). Let it sit for around 15 minutes to let the seeds fully absorb the liquid.
Get ready to bake: Once the mixture thickens, spread it onto the baking sheet with parchment paper (photo 5). Use a spatula to smooth the mixture as much as possible (photo 6).
Bake: Place the baking sheet into the oven and bake for around 35-40 minutes (or until the edges are golden and crispy!) (photo 7).
Remove the crackers and prep them for storage: Remove your tray from the oven and use a pizza cutter or your hands to break into squares (photo 8). Let them cool on a baking sheet for a few minutes before moving them to a wire rack.
Store and enjoy: Eat immediately or save them for later!
Tips
- Wait to break apart your crackers: If you don’t have a pizza cutter, wait until the crackers cool. Once they are not hot, they’re far easier to pull apart!
- Be careful with an even thickness: You’ll want to avoid overbaking (or underbaking) your crackers. Spread the batter out evenly and aim for a ¼ inch thickness around the baking sheet for best results.
Variations
- Add in flavors: You can easily customize this recipe with your favorite seeds and herbs. Dried rosemary, thyme, or basil are all delicious herby options. I also love using poppy seeds and hemp seeds for extra crunch! Smoked paprika or a hint of cayenne can also be great if you love spice. Everything bagel seasoning is also a delicious option for extra flavor!
- Make them sweet: A couple of tablespoons of honey or maple syrup sweetens things up. Plus, it adds a slightly caramelized stickiness to your crackers.
- Get cheesy: Feel free to add nutritional yeast to the mix to give your crackers a delicious, cheesy flavor (that’s vegan-friendly!).
- Alternatives to almond flour: If you don’t have almond flour, you can use any other nut flour. You can also try finely ground oats, coconut flour, or sunflower seed flour!
- Alternatives to ground flax seeds: You can use psyllium husk to substitute for the ground flax.
Serving Suggestions
- Dips: Try these seed crackers with classic hummus, edamame hummus, or black bean hummus!
- Topped with high-protein ingredients: A chickpea salad mix, sliced chicken, or even cubed tofu can work for a light lunch.
- With spreads: Slather on cream cheese, cottage cheese, avocado spread, butter, or jam!
How to Store
These seed crackers should stay tasty in an airtight container for up to two weeks.
If you want to keep them fresh for longer, line your container with a paper towel to absorb any excess moisture.
Once your crackers start to lose their crunch, it’s probably time to throw them out!
More Gluten- Free Snacks You’ll Love
Easy Seed Crackers (Gluten-Free, Vegan)
Ingredients
- ½ cup ground flaxseed - flaxseed meal
- ¼ cup chia seeds
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup almond flour - see note 1
- 1 teaspoon dried oregano - or dried rosemary
- ¼ teaspoon salt
- 1 cup boiling water
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all the seeds, almond flour, dried oregano (or rosemary), and salt. Mix well to distribute the ingredients evenly.
- Pour the boiling water over the seed mixture and stir until everything is thoroughly combined. Let the mixture sit for about 15 minutes to allow the seeds to absorb the water and become gelatinous.
- Once the mixture has thickened, spread it evenly onto the prepared baking sheet. You can use a spatula or your hands to press it down and smooth it out, aiming for a thickness of about ¼ inch.
- Place the baking sheet in the preheated oven and bake for 35-40 minutes or until the edges are golden brown and crispy.
- Remove from the oven and break the crackers with your hands into uneven, rustic shapes. You can also use a pizza cutter to cut into squares. Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to two weeks.
Notes
Nutrition
If you try this seed crackers recipe, please leave a comment and a rating and let me know how much you liked it!
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
So good!