Gluten-Free Crispy Seed Crackers
Satisfy your craving for a crunchy, healthy snack with these Gluten-Free Crispy Seed Crackers, a delightful blend of wholesome seeds and nutrient-rich psyllium husk. Packed with chia, flax, sunflower, pumpkin, sesame, and poppy seeds, these crackers are naturally gluten-free, fiber-rich, and perfect for clean eating. The magic lies in their gel-like consistency, achieved by combining water with psyllium husk and chia seeds, which bind the mix together without any need for flour. These crackers are baked to golden perfection, offering a crispy texture that pairs beautifully with dips, spreads, or a simple slice of cheese. With minimal prep time and a batch size of 30 servings, they’re an easy, meal-prep-friendly snack you can enjoy for weeks. Whether you're living gluten-free or simply craving a nutritious bite, these seed crackers are the perfect combination of healthy and satisfying.
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Recipe Information
Ingredients
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 cup Sunflower seeds
- 1 cup Pumpkin seeds
- 0.5 cup Sesame seeds
- 2 tablespoons Poppy seeds
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 1.25 cup Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
In a large bowl, combine the chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, and psyllium husk powder.
Add the salt to the seed mixture and mix well to ensure an even distribution.
Pour in the water and olive oil, stirring well until the mixture forms a thick, gel-like consistency due to the chia and psyllium husk.
Allow the mixture to stand for about 10 minutes to allow the seeds to fully absorb the water.
Divide the mixture between the two baking sheets, spreading it out evenly with a spatula or the back of a spoon to a thin layer (approximately 1/8 inch or 3mm thick).
Use a knife or pizza cutter to lightly score the desired shape of your crackers. This will make them easier to break apart after baking.
Place the baking sheets in the preheated oven and bake for about 40-50 minutes, or until the cracker sheets are dry and firm. Rotate and swap the trays halfway through for even baking.
Once baked, remove from the oven and allow the crackers to cool completely on the trays.
Once cooled, break the cracker sheet along the scored lines into individual crackers.
Store the crackers in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 99.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 7.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3153 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
