Easy Gluten-Free Seed Crackers
These gluten free seed crackers are crisp, savory, and made with a simple mix of whole seeds, water, salt, and seasoning. They’re easy to prep, naturally gluten-free, dairy-free, and perfect for snacks, dips, soups, and salads.
Ingredients
- ⅓ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup flaxseeds
- ¼ cup chia seeds
- 2 tablespoons sesame seeds
- ⅔ cup boiling water
- ¼ teaspoon fine salt
- 1 tablespoon everything bagel seasoning
Instructions
- Line a baking sheet with parchment paper.
- Mix the sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, sesame seeds, and fine salt in a medium bowl.
- Pour in the boiling water and stir well. Let sit for 15 minutes to thicken, stirring once halfway through.
- Preheat the oven to 280°F or 130°C fan.
- Spread the seed mixture into a very thin rectangle, about 15 x 10 inches, on the prepared baking sheet.
- Sprinkle evenly with everything bagel seasoning and score into an 8 x 4 grid.
- Bake for 40 to 45 minutes, until lightly golden around the edges and firm.
- Flip the crackers and bake for another 15 to 20 minutes, until dry and crisp.
- Cool completely on the baking sheet.
- Snap or cut along the score lines into 32 crackers.
Video
Notes
- Storage: As long as the crackers are fully crisp (not flexible or soft), store in an airtight container at room temperature for up to 2 weeks.
- If any of the crackers don’t seem crisp enough after cooling, place back into the oven in a single layer on a lined sheet at 300°F for 5-10 minutes so they can dry out a bit more.
- For a more neutral flavor, sprinkle the cracker mixture with a generous pinch of flaky salt in place of the ‘everything bagel’ seasoning.
- Make sure the ‘everything bagel’ seasoning you’re using is from a clean brand with no preservatives or additives. Or, mix your own by combining 2 tbsp sesame seeds, ½ tbsp poppy seeds, ½ tbsp dried minced garlic, ½ tbsp dried minced onion, and 1 tsp flaky salt.