These homemade, grain-free seed crackers are a super easy recipe that offers a satisfying crunch that perfectly complements their nutty, wholesome flavor. Eat them on their own or with a spread of avocado or schmear, and enjoy this nutrient-packed snack!
Photography by Devon Francis
What are Seed Crackers?
Seed crackers are a type of cracker made primarily from a variety of seeds such as chia, flax, sesame, sunflower, and pumpkin seeds. They are often combined with water and a small amount of arrowroot powder (used as a binder), and then baked until crispy.
These crackers are popular for their health benefits, including being rich in fiber, healthy fats, protein, vitamins, and minerals. They’re gluten-free, sugar-free, and preservative-free, making them a nutritious and convenient snack option. Enjoy them on their own or paired with dips, cheeses, or spreads.
What Makes This Recipe Great
I’m conflicted writing about a recipe that comes from a book about detoxing and cleansing since I do neither. But I do like Gwyneth Paltrow’s taste in food and her style of cooking, so I knew I would find something delicious and healthy in her new book, The Clean Plate. Just to be upfront, GOOP sent me her book as a gift, along with some amazing body oil. Opinions are my own, but I always think you should read multiple reviews of books before committing.
I love crackers. I love them for breakfast with avocado or on top of soup or to scoop up some creamy dip. However, crackers are usually not great for blood sugar since they are typically made with refined flour. Plus it is so easy to overeat them. These grain-free, gluten-free Seed Crackers are truly nutritious with different types of seeds, packing a high fiber, high protein punch with good fats to boot. This is my trifecta for feeling satisfied and keeping blood sugars stable. Blood sugar stability is the name of the game, people.
This seed cracker recipe was super easy to make and truly turned out just like the photo in her book. As you know, I think flaky salt makes anything taste better and these homemade crackers are no exception. In her book, she shows the crackers with avocado on one page and smoked salmon on another. But I think vegan cream cheese and pickled vegetables would be great, too.
I’m definitely not encouraging anyone to do a cleanse, but instead just share an easy and healthy cracker recipe that you could keep on hand for breakfasts on the go, lunches, or even on a cheeseboard. Or does putting cheese on a seed cracker negate the healthfulness of it?? I think a thin slice or a schmear is just fine. Let me know if you make these, and if so, what toppings you add!
Ingredient Notes
- whole flax seed
- arrowroot powder
- sea salt
- black sesame seeds
- white sesame seeds
- hulled pepitas (pumpkin seeds)
- boiling water
- flaky sea salt or kosher salt
Step-by-Step Instructions
- Preheat the oven to 325 degrees.
- In a medium bowl, mix together all the ingredients except the flaky salt. Let sit for 15 minutes to firm up.
- Lay a large piece of parchment paper on the counter and use a rubber spatula to scrape the seed cracker mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the seed mixture into an 8 x 11-inch, 1/4-inch thick sheet. (I used a ruler to measure this.)
- Transfer to a baking sheet pan and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.) Sprinkle with flaky salt and bake for 45 minutes. If the crackers don’t seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes. Check the crackers and leave them in longer if necessary.
- Allow to cool, then break the crackers into large individual crackers and store in an airtight container for up to 1 week.
Expert Tips
- Variations: As with most recipes, you can add and omit ingredients according to your diet and preferences. Feel free to season with a little black pepper, garlic powder, onion powder, paprika, or another spice you like (bagel seasoning would be awesome here!). Add your favorite type of seeds like sunflower seeds, chia seeds, and/or hemp seeds, and really make these crunchy seed crackers your own.
Serving & Storage Tips
Serve these crispy crackers with your favorite dip, as part of a larger cheese board or charcuterie board, by themselves as a healthy snack, or with a thin layer of your spread of choice (almond butter, cream cheese, etc).
.
Store your seed crackers in an airtight container at room temperature and eat within 1 week.
More Snack Recipes
If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
This post may contain affiliate links
Get the Recipe
Shop the tools for this recipe by clicking on the images below:
Easy Homemade Seed Crackers Recipe (Gluten-Free)
Ingredients
- 1/2 cup whole flaxseeds
- 1 Tablespoon arrowroot powder
- 1/4 teaspoon sea salt
- 3 Tablespoons black sesame seeds
- 3 Tablespoons white sesame seeds
- 3 Tablespoons hulled pepitas
- 1 cup boiling water
- Flaky sea salt
Instructions
- Preheat the oven to 325 degrees.
- In a medium bowl, mix together all the ingredients except the flaky salt. Let sit for 15 minutes to firm up.
- Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the mixture into an 8 x 11-inch, 1/4-inch thick sheet. (I used a ruler to measure this.)
- Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.) Sprinkle with flaky salt and bake for 45 minutes. If the crackers don't seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes. Check the crackers and leave them in longer if necessary.
- Allow to cool, then break the cracker into large pieces and store in an airtight container for up to 1 week.
Notes
.
Store your seed crackers in an airtight container at room temperature and eat within 1 week.
Like this recipe? Rate & comment below!
For some reason I am not seeing any quantities for the ingredients. Am I missing something?
Go all the way to the bottom to the recipe card.