Gluten-free seeded crackers are crunchy, healthy, and tasty. This alternative to crackers made from flour is suitable for a keto diet. The hint of rosemary makes them a favorite in our family.
We have been purchasing commercial seeded crackers for a while, but the ingredients were never 100% to our liking. Aside from the non-organic ingredients, most seeded crackers we found had garlic or other ingredients that could affect sensitive stomachs.
In addition, once we found a cracker that we liked, it seemed that we were always running out.
I made this recipe to overcome these limitations. The recipe is well suited for adjustment, and I often make triple batches that fit perfectly onto a 10″ x 15″ baking sheet.
The key to making these gluten-free seeded crackers is the right amount of chia seeds. They provide the “glue” that makes the crackers hold together.
What you need to make our gluten-free seeded crackers
What I like about these seed crackers
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
I like the mix of healthy seeds that provide a variety of nutrients and minerals.
The pumpkin, sunflower, and chia seeds contain antioxidants, vitamin E, selenium, fatty acids, and zinc. Cooking at a low temperature helps preserve the quality of the nutrients yet imparts a toasted nutty flavor.
These crackers are also different compared to standard flour-based crackers in that they contain a reasonable amount of protein and fat to stave off hunger. Their flavor holds up to dips like our beetroot hummus, red pepper hummus or creamy guacamole, although I am just as likely to eat them straight out of the storage container.
Tips for making seeded crackers
- If your crackers are too crumby, use more chia seeds or change the flax seeds to flax meal for added “sticking” power.
- Add some hemp hearts for a protein boost. We typically add one tablespoon per batch.
- Adjust the amount of rosemary to find your perfect taste. We have experimented with other herbs, but rosemary is our favorite.
Our gluten-free seeded-cracker recipe
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 Tablespoons chia seeds
- 1 Tablespoon flax seeds
- ¼ cup water
- ⅛ teaspoon salt
- ¼ teaspoon rosemary leaves, fresh or dried, finely chopped (optional)
- Dash ground pepper (optional)
- Preheat oven to 275°F (135°C)
- Combine all ingredients in a bowl, stir, and let sit for 15 minutes.
- Line a baking sheet with parchment paper.
- Spread the mixture (by hand, spoon, spatula, or roller) on the parchment paper to about 0.2" (5mm) thickness.
- Bake for 20 minutes and remove from oven.
- Holding the parchment paper, transfer the sheet of crackers onto a cutting board.
- Cut into pieces sized to your liking, we typically cut ten crackers per sheet.
- Flip each cut cracker onto the parchment-lined cookie sheet and bake for another 30 minutes.
- Remove from oven and cool.
- If the crackers are not crunchy enough (or if they soften), bake them at 200°F (95°C) for another 15 minutes.
- We reuse the parchment paper.
- Flax meal can be used instead of flax seeds, if needed, to help the crackers stick together better.
- I sometimes add a tablespoon of hemp hearts for more protein.
- You can make these in an air fryer. When you cut and flip the crackers for the second cooking, remove the parchment paper.
- We cook it at a lower-than-typical temperature to keep the seeds from toasting / burning and to maintain nutritional qualities.
Nutrition Information:Yield: 5 Serving Size: 2 crackers
Amount Per Serving: Calories: 83Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 438mgCarbohydrates: 5gFiber: 3gSugar: 0gProtein: 3g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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Will you try these gluten-free seeded crackers for a snack or at your next party?
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