Light and crisp, these Rustic Seed Crackers are low-carb, 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. 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 regimen. 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.
- Bake!
Are Seed Crackers Keto?
Seed crackers contain no flour or grains, making them not only keto but gluten-free as well. Since we are using olive oil today and flax seeds as the binder, they are also vegan. A win for all!
Ingredients in Seed Crakers:
- almond flour
- sunflower seeds
- pumpkin seeds
- sesame seeds
- ground flax seeds
- chia seeds
- hemp seeds
- sea salt
- olive oil
- water
You can play with flavors: add coconut flakes, ground ginger, and turmeric, or dulse seaweed, sesame oil and tamari… can’t wait to hear what yummy flavors you come up with!
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! 😉
Enjoy!
~ Tonia
More favorite gluten-free recipes!
- Gluten-Free Bread
- Maple Pecans
- Energy Balls (Vegan, Gluten-Free, No-Bake!)
- Stir-Fried Cashews
- Cowgirl Cookies
Rustic Seed Crackers
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: approximately 48 2" square crackers
- Category: snacks, baked, crackers, keto
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
How to store: Store in an airtight container. Will keep for up to 2 weeks.
The flax is vital to binding everything together, other than that this recipe is super flexible. You can use whole or ground seeds. I use ground flax seeds when using almond flour for more stability.
Almond flour keeps these crackers very lightly and crisp, they may not hold up to heavier toppings.
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.
Nutrition
- Serving Size: 4- 2″ square crackers
- 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
I followed your basic recipe to a “T”, then added 1/4 tsp turmeric and 1/8 tsp red pepper flakes and when they were done they came out quite a bright green colour, not anything like yours. I haven’t tasted them yet as they are back in the oven crisping up the other side. Could that be due to a different EVOO?
Wow that is interesting! The turmeric would effect the color. How do they taste?
Fabulous recipe…made it with rice flor and a bit of chickpea flour. It was light and very crisp.👌
Thanks Babs!
Just curious – how much of a bit of chickpea flour did you use? 1/2 tsp? 1/4 cup? Was the rice flour the same amount as almond flour on the recipe? Thanks in advance for the insights –
Amazing! Light, crispy, flavorful and so healthy! As a bonus, these crackers are easy to make. I added the optional ginger and turmeric, as well as about 1/2 tsp chaat masala (from your recipe). I will be serving this with your tandoori hummus.
Thanks Karen, so happy they worked for you. And yummy paring!
So good!!!
I had no idea these crackers were so easy to make and with flexible on-hand ingredients. They are so expensive to buy! Love it when homemade is tastier, cheaper and easy.
I used ground walnuts, raw peanuts and almonds with the pumpkin seeds, added garlic powder, black pepper and smoked paprika. These are definitely going on regular rotation.
Yes, love it Diana! They are so easy to play around with. So glad you discovered them!
Mom, do you like seeds? No. Mom, how about these crackers? Oh, yes, these are yummy. My mother, people. I guess it’s a matter of marketing with her. I’m always trying to get her to eat healthier, but I need to be sneaky (usually way sneakier than this). So, these worked out great. This is my second time making them, so I added a little more salt and put a little less sunflower, pumpkin, sesame and hemp seeds, so that they tasted more like crackers and less like just toasted seeds. I liked them better like that.
Hahaha! Love it Isalbel!
I made these yesterday afternoon and they were good. I put them in container with well fitting lid, and they lost all crispness. We live in a humid climate–could that cause the softening? I’m planning to put them back in oven today to try to crisp them back up.
Yes, the high humidity will make them soft. Sorry about that.
Just started a keto regime and have been looking for something to put salmon or ham on anything other than a lettuce roll!! These are soo wonderful, they are cooling in the oven as I type and I nibbled one that was still warm so when they are cool and crisped they will be fabulous. I added 2 tablespoons of finely grated parmesan cheese too so will see how that turns out. Many thanks.
I made these first time as directed; second time with some variations. I found them easy to make and quite tasty!
I do not have an off-set spatula. I do have nesting baking trays. I put parchment on one tray; layered in half of the mix; spread the mix as best as possible. Put a second sheet of parchment on top…to prevent the second tray from getting mix on the bottom. Placed the second tray on top of that. Squished the two trays together. Nice and flat crackers, evenly distributed. Put parchment on the second tray; spread the remaining mix as best as possible. Used the top parchment from tray one, put it on tray two. Placed tray one (with its prepared squished cracker mix in place) on top of tray two. Carefully squished the two trays together. Removed top parchment. Baked as directed.
Brilliant Maggie! 👏🏼
Forgot to give it five stars on my previous post!!
I love this recipe! I’ve made it a couple of times now and I’ve settled on a mix of teff flour and almond flour. The almond flour provides a texture that I just love. The hardest part of the recipe for me was spreading the mixture in the pan. As an alternate method, I poured the mixture into the prepared pan right after mixing and tilted the pan to cover evenly. I placed in the oven and after 15 minutes, took it out and scored with the bench scraper. Then, I returned the pan to the oven for the rest of the baking time and proceeded through the rest of the steps. You do need to make sure your pan is well oiled; I used cooking spray. Next time, I’ll try with the silpat and see if it works just as well. This makes this simple, delicious recipe even easier!
Glad you enjoyed!
I’m making these for the 4th time! So easy and so delicious!
The best go-to for a grain free snack and bread/cracker replacement,
These are absolutely delish’ and so good for lunch as they keep you satisfied through the 3pm munchies! I have recently discovered your website and love, love, love it. Although we are in different seasons here in Australia, we can always find something to make. Thank you Tonia!
Seriously good is an understatement! I just finished one of these topped with my cured salmon. I could not come up with a vehicle for the salmon and then I thought of these. Not only is the recipe incredibly simple to execute, but amazingly foolproof. I used black sesame seeds for a little color contrast, and I love their flavor. I followed the recommendation to use the bench scraper to delineate breakage lines which I think worked great. Where I did not apply a lot of pressure they broke rather randomly, no problem just depends what you are after. Love all the seeds, feels guilt free and healthy.
Outstanding recipe. I sprinkled Yuzu Furikake on the crackers before baking, lightly sprayed the crackers with coconut oil on one side when they were cool and added a very light amount of salt. I’ve done the ProLon FMD several times and love those kale crackers that come with it. These are even better! The only problem is I can’t seem to stop eating them.
I just turned a batch of these (my first) from the oven this morning. Absolutely delicious! I take full responsibility for not getting them crispy enough, as I was in a hurry (waiting for the flax and chia to absorb moisture before baking is imperative). The flavor is a perfect foil for hummus, or tapenade, or even a tart jam with a slice of cheese. Thank you for sharing this with us.
these are fantastic! they hold up well and kept for several days. I subbed pumpin seed flour for the almond since it was what we had. will make again and again, THANK YOU for all the wonderful recipes 🙂
So easy. So delicious. My new favorite go to snack with veggies.
My husband and I love these crackers…. And every other recipe from your web. Thank You!!!
I made the crackers today and they are the best I have ever made or tasted! I followed the directions as given and they were very precise and made it so easy. I crushed a couple up and put them on my dinner salad and they were delicious. Thanks for sharing, they will remain a staple in my diet.
so great to hear!
OMG. Just made these this afternoon. So GOOD! I will be making these again and again. Thank you!
you are most welcome. they are quite irresistible aren’t they!
Yum! These sound delicious!
I’ve been looking for a healthy snack. I’ll be making them this week!
I just took these deliciously healthy crackers out of the oven. I know my daughter, who’s on a GF diet, will like them. Next time, I will also try the dulse seaweed version. While the oven is hot, I also made another batch of crackers using my sourdough starter discard, flavored with zaatar. Also good! Thank you for this recipe, Tonia.
perfect! happy they are working for you.
I just made these. They are by far the easiest and best tasting crackers I’ve ever made. I’d planned on taking them on a trip, but they’ll be eaten before I leave, so I can tell I will need to make another batch in a few days. People! Make these!
ha! they are so addicting aren’t they?! glad you liked them.
I’ve been making nearly EXACTLY the same crackers for several years. (I have some in the oven right now!) Everyone loves them. I don’t use oil, and my ingredients are all half of what you use except for the water (1/4 c almond flour, 1/4 cup ww flour, 2 T of each seed, etc.) I also add amaranth, poppy seeds, and red quinoa. All organic, of course. And a couple of secret organic seasonings make them a favorite of everyone who tries them 😉 I sometimes sub in tapioca flour for the ww.
I add 10-12 oz water, so my crackers are thinner than yours appear. I bake mine at 320 (depends on the oven) for 12 minutes, score, bake 22 more. Turn the oven down to 105 (or just leave the oven light on overnight) and leave them in the rest of the afternoon until I pull them out for dinner apps! I’ve been meaning to made a video for my friends for years…maybe I’ll finally hop to it next time I make them. I found your sourdough bread recipe last COVID spring, and have loved the learning process. Making your bun recipe today – need to go do my last stretch and fold :P. Thanks for all you do! You’re terrific!
Thanks Lesley! Your crackers sound good!