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Gluten-Free Seed Cracker Recipe

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3.9 from 13 reviews

This Gluten-Free Seed Cracker recipe is a simple and satiating snack made from a wholesome blend of seeds and oats. Crispy and flavorful with a hint of herbs and spices, these crackers make a perfect healthy snack or accompaniment to dips, boasting a crunchy texture and nourishing ingredients that are gluten-free and packed with fiber and protein.

Ingredients

Dry Ingredients

  • 1/2 cup ground flaxseed (or flaxseed meal)
  • 1/4 cup hemp hearts (substitute with more sesame seeds if needed)
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 cup quick oats (see notes for substitutions)
  • 4 tbsp chia seeds (1/4 cup)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/4 cup filtered water

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Avoid wax paper as the crackers will stick.
  2. Mix Dry Ingredients: In a large bowl, combine all the seeds, oats, and spices. Stir well to ensure even distribution of all ingredients.
  3. Soak Mixture: Pour 1 1/4 cups of filtered water over the dry mixture until everything is just covered. Let the mixture soak for about 10 minutes, allowing the seeds and oats to absorb the water and bind the mixture together.
  4. Spread Mixture: Once soaked, divide the seed mixture between the two prepared baking sheets. Spread the mixture as thinly and evenly as possible, aiming to cover the entire surface with no holes. Thinner layers yield crunchier crackers.
  5. Bake Crackers: Bake the crackers in the oven for 40 to 50 minutes, preferably 50 minutes for optimal crispness. After 25 minutes, rotate the pans to promote even baking. At this time, use a pizza cutter to score the crackers into desired shapes for easy breaking after baking.
  6. Cool and Separate: Remove the baking sheets from the oven when the crackers are lightly browned, firm, and dry to the touch. Let them cool completely on the sheets before breaking or separating into individual crackers.
  7. Storage: Store the cooled crackers in an airtight container at room temperature for 2-3 weeks or keep longer refrigerated. They pair excellently with hummus varieties like classic, beet, or pumpkin flavors.

Notes

  • Quick oats can be substituted with gluten-free rolled oats or oat flour for different texture variations.
  • Splitting the mixture and using two baking sheets helps to create thinner, crunchier crackers that bake evenly.
  • Use a pizza cutter to score crackers halfway through baking for clean, uniform shapes; otherwise, snap to separate after cooling.
  • Do not substitute parchment paper with wax paper to avoid crackers sticking.
  • This recipe is naturally gluten-free and suitable for those with gluten sensitivity or celiac disease.

Find it online: https://marthatasty.com/gluten-free-seed-cracker-recipe/