Seed Crackers Recipe (Gluten Free, Paleo)

This healthy seed crackers recipe is gluten free, paleo and vegan. They are made with four different types of seeds, a little tapioca flour, spices and olive oil for a perfectly salty, crisp cracker.

We LOVE crackers in this house.

My kids could eat them all day long. Yours too?

The downside is that I have high cracker standards. As in, I want a healthy cracker that is gluten free, dairy free, organic (if possible) and contains low to no added sugar. That means that the crackers I buy tend to be expensive.

The solution? Homemade seed crackers!

This seed crackers recipe is pretty self explanatory - it's mostly made from seeds with a little seasoning and tapioca flour (helps with texture).  They are paleo, vegan and allergy friendly (no nuts, egg, dairy, gluten or grains).

These multi seed crackers are great for kids (yes, all three of my kids love them) and taste excellent on their own or used with your favorite dips or spreads.

Ingredients

Here's a list of what you'll need to make these gluten free seed crackers:

• raw sunflower seeds
• raw pumpkin seeds
• sesame seeds
• chia seeds
• tapioca flour
• dried spices: I used oregano and rosemary but feel free to switch it up
• salt
• water
• olive oil

How to Make Seed Crackers

The dough for these seed crackers is made in a food processor, rolled between parchment paper, cut and then baked. Here are the steps:

First, preheat your oven to 350 degrees F.

In your food processor, combine sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. Blend to a coarse flour.

Add in remaining cracker ingredients. Blend the dough, stopping every now and then to scrape the sides until the dough is well mixed.

Next, remove the dough from the food processor and roll it into a ball.

Flatten the dough on top of a sheet of parchment paper and cover it with another sheet.

Using a rolling pin, roll the dough between the two sheets of parchment paper. Roll to about ⅛" thick.

Next, remove the top sheet of parchment paper and cut the crackers using a large knife or pizza cutter.

Transfer the crackers (on the parchment paper) to a baking sheet.

Place the crackers in the oven and bake at 350 degrees for 10 minutes. After 10 minutes, take the crackers out, flip them and then bake them another 5-10 minutes.

Lastly, transfer the seed crackers to a wire cooling rack and cool to room temperature.

Storage

These paleo seed crackers are best kept in an air-tight container at room temperature. They're best eaten within one week.

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