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Light and crisp, these Rustic Seed Crackers are keto, gluten-free and vegan. This recipe is incredibly easy, adaptable and full of toasty rich flavor. They are the perfect snack by themselves and also pair with most toppings. Watch the video!
Love and compassion are necessities, not luxuries. Without them humanity cannot survive. ~Dalai Lama
Here’s a really tasty way to get more nutrients into your daily regime. Make Seed Crackers! Not only are seeds known to be high in dietary fiber, protein and good fats, but they are also full of antioxidant polyphenols.
These crackers are seriously good! I have to hide these from my husband- he has been known to eat an entire batch in one go. I reach for these (from my hiding place…) when I am craving a crispy, crunchy snack or an easy lunch with avocado and sprouts. I love that they are so simple to make, I feel good eating them and they are really satisfying!
Watch how to make seed crackers! | 60-sec video
How to make Seed Crackers (in a nutshell)
- Mix ingredients in a bowl.
- Spread out on a sheet pan.
Are Seed Crackers Keto?
Ingredients in Seed Crakers:
- almond flour
- sunflower seeds
- pumpkin seeds
- sesame seeds
- ground flax seeds
- chia seeds
- hemp seeds
- sea salt
- olive oil
Step by Step Instructions:
Add all dry ingredients to the bowl.
Add water and olive oil.
Stir to incorporate.
Let sit for a few minutes to let the flax and chia seeds soak up the liquid and begin to bind it all together.
Dump the mixture onto a lined standard-sized (18 x13 inch) baking sheet. (Oiled parchment works well too.)
TIP: Take an offset metal spatula dipped in water and smooth and flatten the mixture, working it to the edges of the pan, keep dipping your spatula in water- this makes all the difference!
Try to get the thickness even, it should fill the entire sheet pan and the crackers will be slightly less than a ¼-inch thick.
Score unbaked crackers ahead, or break them apart after they are baked for a more rustic look.
Store in an airtight container. Will keep for 2 weeks.
What to pair with Rustic Seed Crackers:
- Rainbow Veggie Hummus
- Smoky Harissa Red Pepper Dip
- Curry Chickpea Salad
- Lemony Artichoke White Bean Dip
- Picante Tuna Salad!
- Baba Ganoush
- Muhammara Dip
Turn the seed crackers into a light and healthy lunch, or even use them as morning “toast” topped with seasoned avocado or almond butter and honey.
They’ll make a lovely addition to your next cheese platter or charcuterie board, adding a beautiful homespun feel, elevating flavor and nutrition.
And don’t forget to stash some away for yourself! 😉
Light and crisp, these Rustic Seed Crackers are keto, gluten-free and vegan. This recipe is incredibly easy, flexible, adaptable and full of toasty rich flavor. They are the perfect snack by themselves, and pair with most toppings.
- 1/2 cup almond flour (substitute teff flour, whole wheat flour, rice flour….etc.)( see notes)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup ground flax, can also use whole seeds (see notes)
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup water
- Preheat oven to 300 degrees.
- Place all ingredients in a bowl and mix. It will be quite soupy.
- Let sit just a minute or two, just until it starts to bind together, if it sits too long it can be a bit challenging to spread on the pan.
- Dump onto a non-stick baking mat (or oiled parchment paper) that has been placed on an 18 x 13-inch baking sheet.
- Spread out the cracker mixture with a rubber spatula getting it as evenly distributed on the pan as you can. Then take an offset metal spatula dipped in water and smooth the mixture, working it to the edges of the pan, keep dipping your spatula in water- this makes all the difference! Try to get the thickness even, it should fill the entire sheet pan and the crackers will be slightly less than ¼-inch thick. Once smooth and even, score the crackers with the spatula or a straight edge dough scraper. ( Alternatively, you could leave unscored, and break apart after baking.) It is important that you just gently press down to imprint through the cracker and then lifting up to the next spot rather than drag your edge through the dough.
- Put the sheet pan in the oven on a middle rack. Bake for 50 min- 1 hour (they will start to brown around the edges and smell toasty). Remove from oven. Break up the crackers when just cool enough to handle and turn the crackers over on the cookie sheet. Slide back into the oven with oven temp turned off. Leave crackers in the cooling oven for another 15-20 minutes or until crisp through. They will crisp more as they cool.
How to store: Store in an airtight container. Will keep for up to 2 weeks.
Teff flour gives the crackers a delicious earthy flavor and perfect firmness for the more moist toppings.
Adjust seeds to what you have on hand. Influence with savory or sweet components. Use coconut oil instead of olive, add 1/2 cup coconut flakes, 1/2 teaspoon turmeric, 1/2 teaspoon ginger, 2 tablespoons coconut sugar (optional!). Or try adding 1 teaspoon sesame oil, 1 tablespoon tamari (adjust salt by 1/2), 1/4 cup dulse seaweed flakes, 1/4 teaspoon red pepper flakes.
- Serving Size:
- Calories: 208
- Sugar: 0.4 g
- Sodium: 198.1 mg
- Fat: 16.2 g
- Saturated Fat: 1.9 g
- Carbohydrates: 8.2 g
- Fiber: 5.6 g
- Protein: 6.9 g
- Cholesterol: 0 mg
Keywords: keto crackers, seed crackers, seeded crackers, seedy crackers, gluten free crackers, vegan crackers, keto crackers recipe