Paleo Crunchy Seed Crackers
Elevate your snack game with these Paleo Crunchy Seed Crackers—a nutritious, gluten-free delight packed with wholesome seeds and almond flour. Perfectly crisp and bursting with flavor, these crackers combine sunflower, pumpkin, sesame, chia, and flaxseeds to create a beautifully textured bite that’s both satisfying and nourishing. Seasoned with garlic and onion powder, and bound together with olive oil and water, this paleo-friendly recipe is a fantastic alternative to traditional grain-based crackers. Ideal for pairing with dips, spreads, or enjoying on their own, these easy-to-make crackers are baked to golden perfection in under an hour. Whether you're following a paleo lifestyle or simply looking for a healthier snacking option, these seed crackers are sure to become your go-to guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.25 cup Sesame seeds
- 0.25 cup Chia seeds
- 0.25 cup Flaxseeds
- 0.5 cup Almond flour
- 0.5 cup Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat your oven to 325°F (160°C) and prepare a baking sheet by lining it with parchment paper.
In a medium-sized mixing bowl, combine all the seeds: sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseeds.
Add the almond flour to the seed mixture and stir well to ensure everything is evenly distributed.
In a separate small bowl, mix the olive oil with water, then pour this liquid mixture over the seeds and almond flour.
Add in the salt, garlic powder, and onion powder for seasoning.
Stir everything together thoroughly until a thick dough forms. Ensure that the seeds and almond flour are evenly coated with the liquid ingredients.
Transfer the dough onto the prepared baking sheet. Use a spatula or your hands to spread the dough out as thinly as possible while maintaining a consistent thickness (about 1/8 inch thick is ideal).
Use a knife or pizza cutter to score the dough into squares or rectangles, which will make them easier to break apart once baked.
Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the crackers are golden brown and crisp.
Let the crackers cool completely on a wire rack. Once cooled, break them along the scored lines.
Serve the crackers immediately or store in an airtight container for up to one week to maintain freshness.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 58.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 6.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1826 mg | 39% | |
*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.
