Gluten-Free Crunchy Seed Crackers
Discover the ultimate snack with these Gluten-Free Crunchy Seed Crackers, a wholesome and satisfying recipe that's as delicious as it is nutritious! Packed with chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, and poppy seeds, these crackers are bursting with nutty flavors and packed with healthy fats and fiber. Perfect for those following a gluten-free lifestyle, the dough is enriched with gluten-free all-purpose flour, olive oil, and a hint of garlic powder and mixed herbs for added zest. These crackers bake to an irresistibly crisp texture, making them the ideal companion for dips, spreads, or as a standalone snack. With just 10 minutes of prep and an hour of baking, you can have these homemade, nutrient-dense crackers ready to enjoy all week long. Healthy, crunchy, and easy to make—this recipe is sure to become your go-to for guilt-free snacking!
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Recipe Information
Ingredients
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1 cup water
- 1 tablespoon olive oil
- 3/4 cup gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon mixed herbs (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, and poppy seeds.
Add the water and olive oil to the seed mixture, stirring well to ensure all seeds are coated and the chia seeds start to gel slightly.
Mix in the gluten-free all-purpose flour, salt, garlic powder, and mixed herbs (if using). Stir until fully combined into a thick, sticky dough.
Place the dough onto the prepared baking sheet. Use a spatula or the back of a spoon to spread the mixture as thinly and evenly as possible to about 1/4 inch thickness.
Using a sharp knife or a pizza cutter, gently score the surface of the dough into your desired cracker shapes, which will make them easier to break apart after baking.
Bake the crackers in the preheated oven for 30 minutes. Then remove from the oven and carefully flip them over using a spatula.
Return to the oven and bake for an additional 25-30 minutes or until they are golden brown and crisp.
Remove from the oven and allow the crackers to cool completely on the baking sheet. Once cooled, break them along the scored lines.
Store the crunchy seed crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 52.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 4.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1701 mg | 36% | |
*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.
