Homemade seed crackers are one of the healthy and easy snacks made with flax seeds, chia seeds, pumpkin seeds, sunflower seeds, sesame seeds and halim (garden cress) seeds. These crackers are naturally gluten-free, rich in fibre, and plant-based protein. They turn super crisp in the oven and are perfect for snacking, serving on a cheese board or enjoying with your favourite dips like hummus.
Homemade Seed Crackers Recipe
Seed crackers are very new to me. I tried it for the first time few months ago from an Instagram reel. I fell in love with it from the first bite. Ever since, it has been a staple in my house.
I tried it multiple times tweaking the recipe here and there to get the perfect crispy textured seed crackers, just like my Gluten Free Chickpea Crackers. Finally I have come up with a perfect seed cracker recipe for you.
About Seed crackers
Seed crackers is a no flour, gluten free crackers made with variety of seeds mixed together and baked into thin crackers. These crackers taste great on its own or with any dips of choice like hummus, guacamole. The best part about this homemade crackers recipe is that there is no flour required, so it is naturally gluten free.
Flax seeds, Halim seeds, Ground flax seeds, chia seeds and boiling water work together to create a gel that binds all the seeds together, so the crackers hold their shape beautifully without eggs or flour. I want the crackers to have flavour. So I used garlic powder, chilli powder and a touch of salt.
The first time I made this cracker, I used only whole flax seeds, chia seeds. I found that it didn't hold that much. So the next time, I used half ground flax seeds. This powder made the crackers more sturdy, so it holds better when you dip them in sauces.
What I like most about this recipe is, it is naturally gluten free, vegan, dairy free. It is rich in omega fatty acids and rich in fibre. You can make a big batch and store in an airtight container. It keeps well for days.
Similar Recipes
In this recipe, chia seeds, whole flax seeds, ground flax, halim seeds are the binding ingredients. You have to add boiling hot water to activate it.
Once the mix gets gel like consistency, you mix in sunflower seeds, pumpkin seeds, sesame seeds along with seasonings and oil to form a thick dough like texture.
Spread this on a baking sheet that is lined with parchment paper very thinly and evenly. Make cuts across using a dough scraper and then bake until dry and crispy. You have to bake this in a very low oven for long period which makes the crackers super crispy.
Ingredients
- Flax Seeds and Ground Flax Seeds - flax seeds provide crunch and are packed with fibre and healthy omega 3. Ground flax acts as the main binder along with chia seeds and helps hold the crackers together.
- Chia Seeds and Halim seeds - these two absorb water and form a gel that gives the crackers structure.
- Pumpkin, sunflower, sesame seeds - these seeds adds crunchy texture and taste.
- Seasonings - I used garlic powder, paprika and salt to flavour the crackers.
- Peanut Oil - Helps the crackers bake evenly and become crisp. You can also use olive oil or any neutral cooking oil.
- Water - you need to use boiling hot water. It activates the chia and flax seeds, helping everything bind together.
Step by Step Pictures
1)Preheat oven to 160 degree c (320 degree F). Line a large baking sheet with parchment paper and set aside. Take flax seeds, chia seeds, halim seeds, ground flax seeds in a bowl.
2)Pour in boiling hot water over the seeds and mix it well.
3) It will thicken almost immediately. Let it sit for 5 minutes. If the mixture looks too dry add more water and mix well. It should look like a thick dough.
4)Now add in sunflower seeds, pumpkin seeds, sesame seeds.
5)Add in garlic powder, red chilli powder, salt.
6)Pour in oil.
7) Give a good mix until everything is combined. The mixture will look like a thick dough.
8)Now transfer this to the parchment lined baking tray.
9)Spread it evenly and thinly using a spatula. It will should be thin and not thick. If you have a small baking sheet, you might need to bake this in 2 batches.
10)Now take a dough scraper and mark crackers like square on the spread seeds. This way once it is baked it is easy to cut.
11)Place this into the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The crackers should be light golden and should be crispy. If it looks soft, bake longer till it dries out.
12)Remove from oven and allow to cool completely. Break into pieces, it should be very easy because we marked earlier. Store in an air tight container.
13)Enjoy these seed crackers with your favorite dip of choice.
Expert Tips
- Spread the mixture as evenly as possible for uniformly crisp crackers.The thinner the layer, the crispier the crackers.
- Allow the mixture to rest before spreading so the chia and flax can absorb the water.
- Cool completely before storing, as the crackers continue to crisp while cooling.
- If the centre feels soft after baking, return it to the oven for another few minutes.
- Store in an airtight container to maintain crispness.
Serving and Storage
Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months and crisp them in the oven for a few minutes before serving.
Enjoy crackers with Hummus, Guacamole, Cottage cheese and Baba ganoush.
FAQ
Q: Why is my seed cracker mixture too runny?
The mixture needs to rest for about 10-15 minutes so the chia and flax seeds can absorb the water and thicken.
Q: Why are my crackers not crispy?
They may need a little more baking time or the mixture may have been spread too thick. Bake until the centre is completely dry.
Q: Can I use another oil instead of peanut oil?
Yes. Olive oil, avocado oil or any neutral vegetable oil works well.
Q: Can I make these ahead?
Yes. They stay fresh for up to two weeks in an airtight container.
📖 Get Recipe
Seed Crackers Recipe (Gluten-Free No Flour Crackers)
Equipment
Ingredients
For Binding
- ½ cup Flax seeds
- ¼ cup Chia seeds
- ¼ cup Halim seeds (Garden Cress seeds)
- ¼ cup Ground Flax seeds
- 1 ½ cup Boiling hot water
Seeds to add
- ½ cup Pumpkin seeds
- ½ cup Sunflower seeds
- ¼ cup Sesame seeds
Flavourings and Seasonings
- 2 teaspoon Garlic powder
- 1 teaspoon Red chilli powder
- 2 teaspoon Salt
- ¼ cup Peanut oil
Instructions
- Preheat oven to 160 degree c (320 degree F). Line a large baking sheet with parchment paper and set aside.
- Take flax seeds, chia seeds, halim seeds, ground flax seeds in a bowl. Pour in boiling hot water over the seeds and mix it well. It will thicken almost immediately. Let it sit for 5 minutes. If the mixture looks too dry add more water and mix well. It should look like a thick dough.
- Now add in sunflower seeds, pumpkin seeds, sesame seeds, garlic powder, red chilli powder, salt and oil. Give a good mix until everything is combined. The mixture will look like a thick dough.
- Now transfer this to the parchment lined baking tray and spread it evenly and thinly using a spatula. It will should be thin and not thick. If you have a small baking sheet, you might need to bake this in 2 batches.
- Now take a dough scraper and mark crackers like square on the spread seeds. This way once it is baked it is easy to cut.
- Place this into the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The crackers should be light golden and should be crispy. If it looks soft, bake longer till it dries out.
- Remove from oven and allow to cool completely. Break into pieces, it should be very easy because we marked earlier. Store in an air tight container.
- Enjoy these seed crackers with your favorite dip of choice.
Nutrition
Tried this Recipe
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