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.
- 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
Print
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
These are delicious! I’ve made them twice and perfect both times. Also, you are one of my favorite websites! Great recipes & instructions!
Thanks Katie! So nice to hear all of this. 🙂
So easy w great nutty flavor. Versatile flavor adjustments. Will add chile powder/flakes next time. No need to buy crackers again!
Perfect Errol! Thanks for the review!
Amazing – never have to buy another cracker ever!! Goes with everything or perfect on its own. love ❤️
Glad you gave them a try Joanne!
Absolutely the best – will never buy crackers again. So easy and so yummy 😋
Glad you liked these Joanne!
these are fabulous!
So happy you like them!
Hi
Is it possible to get the serving size.
Approx 4- 2″ square crackers.
I’ve made this multiple time. It’s a favorite!
So glad to hear you are enjoying!
These are DELICIOUS! They satisfy my need for crunch and flavor ❤️
Yay! Great to hear.
Delicious!
Loved the crackers. a great substitute for bread too.
Glad you enjoyed!
I have made this recipe many tines using oatmeal flour instead of almond flour. I also add ground black pepper and garlic powder to the mix. Once spread out on the baking sheet I sprinkle different herbs or spices in rows: oregano, fennel seed, cumin seed or crushed coriander seed. It comes out great each time. I will try sprinkling some rosemary next time!
Oooo…I like it!
Awesome crackers, high protein, delicious and easy to make!
Great to hear Danielle!
Delicious–kind of like Trader Joe’s Norweigan seed crackers. I didn’t have hemp seeds, so I left them out. Crispy and savory!
So glad you tried them and enjoyed!
Love, love, love these. I make them all the time. These maybe the world’s healthiest addictive snack.
Yes! Totally agree Ellen!
Great recipe! I replaced the hemp seeds adding some more sunflower seeds! Excellent taste!
Perfect! Glad you like!
Could lupin four be used in place of almond flour?
Great question! We have not tried making the crackers with Lupin flour yet- but it seems like it should work? If you try it, let us know-super curious!
Great recipe! I added a little garlic powder and black pepper to mine….wow!
Ooo that sounds good Usha!
What is one serving?
About 4- 2″ square crackers.
What are your thoughts on using Bob’s Red Mill 1 to 1 gluten free flour?
In place of the Almond flour? That would work!
Can’t wait to try this! I love how you give suggestions to what you have on hand and for future ingredients to try. It will be fun to use this as a base and experiment!
Thanks Marita, we’d love to hear your favorite combination.
I love your recipes, but I must point out that it doesn’t do us any good to give us the nutrition per serving when you haven’t told us how many servings there are.
A lot of us are on diets where we need to know how much of a nutrient is in a recipe to know whether or not it will work for us.
Hi, gotcha. I see we accidientally omitted this here. So the nutirional info is based on 12 servings- so 1/12 of a batch would be the serving size – if that helps at while we get this sorted.
These are super easy and tasty. They’re a great snack. I use the crumbs as a salad topping.
Yes Siena! Perfect!
I love this recipe but find the spreading of the cracker dough very difficult. My daughter suggested that I put it between 2 oiled parchment sheets and roll it out. Would that work???
Also as I don’t have an 18 x 13 pan I have been doing it on 2 – 9 x 13 pans. Anne Ott
Hi Anne, That would certainly work. But I also have played around with dumping on the pan immediately after mixing, when it is still loose- it is so much easier to spread especially using the back of a metal spatula. Any sized pan will do!
Hello Tonia
Thank you. I took my crackers to a social and have now sent your recipe to all as well as the Feasting at Home website.
The only problem I have is setting up my special list of recipes on your website. Any comments on the best way to do that would be appreciated. I am not very computer savvy. Anne
Hi Anne, you can create a recipe box- just click the heart icon on the top of the home page. 🙂