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Seed Crackers Recipe (Gluten Free, Paleo)

Apr 24, 2018 · 3 Comments

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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.

vegan-seed-crackers-in-bowl

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.

stack of crackers

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
ingredients-in-seed-crackers

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.

cracker-dough-in-food-processor

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.

cutting-the-crackers

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.

stack of seed crackers
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vegan-seed-crackers-in-bowl

Seed Crackers Recipe (Gluten Free, Paleo)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 dozen crackers 1x
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Description

This healthy seed crackers recipe is gluten free, paleo and vegan - perfect for kids and adults!


Ingredients

Scale
  • ½ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • 2 Tbsp sesame seeds
  • 1 Tbsp chia seeds
  • 2 Tbsp tapioca flour
  • ½ Tbsp dried rosemary
  • ½ Tbsp dried oregano
  • ½ tsp salt
  • 2 Tbsp water
  • 1 tsp olive oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, combine sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. Blend to a coarse flour.

  3. Add in remaining cracker ingredients. Blend the dough, stopping every now and then to scrape the sides until the dough is well mixed.
  4. Remove the dough from the food processor and roll it into a ball. Roll the dough between two sheets of parchment paper to about ⅛" thick.
  5. 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.
  6. 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 for another 5-10 minutes.
  7. Cool the seed crackers on a wire cooling rack to room temperature.
  8. Best stored in an air-tight container (room temperature) up to one week.

Keywords: seed crackers, paleo seed crackers, gluten free seed crackers, vegan seed cracker recipe, paleo snack ideas, vegan snack recipe, allergy free snacks, nut free crackers, no added sugar

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seed crackers pinterest image
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Reader Interactions

Comments

  1. Katie says

    December 22, 2021 at 7:47 pm

    My family and I love these seed crackers. We hope you do too!

    ★★★★★

    Reply
  2. Ari says

    January 19, 2022 at 11:04 am

    Can I sub tapioca with coconut flour?

    Reply
    • Katie says

      January 19, 2022 at 11:11 am

      No, you can't use coconut flour in place of tapioca. Arrowroot or potato starch should work though.

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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