Easy and healthy gluten free seeded crackers
These easy gluten-free seeded crackers are a deliciously crunchy, wholesome snack you can make at home. Packed with nutritious seeds like sesame, flax, and pumpkin, they’re naturally gluten-free and vegan. They require only a handful of simple ingredients. Perfect for pairing with your favourite dips, cheese or spreads.
Before you think I’ve jumped onto any gluten-free bandwagon, I have not. I just love these seeded crackers which I have been eating a lot these days. The bottom line is I’m a food lover and if the food tastes amazing and is super nutritious, I will get excited about it whether it’s gluten-free or otherwise.
Flaxseeds (or linseeds) form the main component of these crackers because they are just so flipping good for you. They contain loads of Omega-3 essential fatty acids, lignans, and fiber. I read that in terms of the world’s healthiest foods, they come out at number one.
I’ve also read that they need to be ground up in order to release their good bits, otherwise, these seeds with hardish outer husks will just pass through your body. I’m hoping that after they are baked to crispy deliciousness in these crackers, they will break open as you chew. Otherwise, I plan to make this recipe again and give them a quick burst in the food processor to crack open their skins.
Next up are sunflower, sesame, and pumpkin seeds to give you all the nutty flavour and healthy fats. This trio of seeds also contains protein and Tryptophan which triggers our bodies to create serotonin, a hormone that promotes healthy sleep. As a recovering insomniac, I’m totally in with this.
These are also so easy to make and all the ingredients are readily available at any mainstream supermarket and health food store. I’ve used psyllium husk here as this is the binding agent, but next time I’m going to sub that with two tablespoons of chia seeds which will do the same thing.
Cooks notes ~ This recipe makes a big batch of delicious tasting, gluten-free, vegan crackers that are low carb and highly nutritious. One thing I have noticed since I’ve included these in my diet, they fill you up super quickly and hunger is kept at bay for much longer. I highly recommend eating these with really good humus – preferably homemade.
I have added some of the freshest and most amazing Za’atar which I brought back from Israel, and a dash of ground cumin to give it depth.
Other recipes you might like:
The best-ever crispy flatbread recipe
Rosemary, seed and nut crackers
Dan Barbers Genius whole grain cracker
What to serve with these crackers
The famous hummus recipe by Yotam Ottolenghi and Sami Tamimi
Hummus with roasted cauliflower, sultanas, and cashews
The best roast beetroot hummus (can be converted to roasted butternut)
Recipe – makes a lot
Gluten free seeded crackers
Ingredients
- 150 grams flaxseeds linseeds
- 100 grams sunflower seeds
- 100 grams sesame seeds I used 90gms white and 10gm black
- 50 grams pumpkin seeds
- 2 Tbsp psyllium husks
- 500 ml / 2 cups water
- 1 tsp salt
- 1 tsp ground cumin
- 1 Tbsp Za’atar
Instructions
- Preheat the oven to 160C (I used a fan forced so you can load 2 trays in).
- Add all the ingredients to a bowl and give it a good stir. Let it stand for about 15 – 20 minutes and until its starts gelling together. It will be fairly liquid in texture but everything sticks together in a weird way.
- Line two large baking trays with silicone sheets or non-stick baking paper and then divide the mixture between the two. Spread it out as evenly as possible ensuring that there are no holes anywhere. You really just want to get this as thin as it can go within reason.
- Bake for 70 – 80 minutes giving the trays a turn or two if your oven has hotspots.
Notes
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Love the Za’atar addition. Can’t wait to make them!
Thank you Sam! This looks super good and is a huge bonus for me – If anyone realises just how serious gluten intolerance in all it’s forms is. it is not really jumping on a bandwagon to go gluten free – it is a life saver!
This looks so good I love these seed crackers, there is a brand here that is called Dr Karg and they make a really great pumpkin seed and emmental cracker. Do you think a tiny bit of emmental or parmesan would work in these? Or would it cause them to really spread?
I’m definitely going to have to make these can I substitute the psyllium husks for chia like you mentioned? I love the photos on these.
I love this Sam, this is right up my alley !!! 🙂 . I must just locate some za’atar, and I am all there 🙂
HI Angela. I haven’t tested the chia seeds but Im assuming they will work. They create similar glutinous binding texture. Im not sure abou the cheese either, but it could be an idea to add them towards the end and about 10 minutes before you need to take them out the oven. So add it and then finish it off in the oven. You will have to play around.
HI Carolie, I think if a person is genuinly gluten intolerant and been medically tested then absolutely and I know a few people who have a very bad physical reacion when they eat gluten. There are however a LOT of people that have adopted it as a lifestyle after a lifetime of eating wheat and I think its just a fashionable thing to do. Its a food fad.
The Za’atar I got in Israel is so delicious and fresh.
These crackers look addictively delicious!
This looks delicious! I bet my other half would love it! Thanks for the inspiration! And btw – I love your photos!
Do you have to cook the crackers or will they harden in the sun?
Hi yes you need to follow the recipe, I did not dry them in the sun.