Paleo Seeded Crackers
Crunchy, flavorful, and nutrient-packed, these Paleo Seeded Crackers are the perfect grain-free snack to complement a healthy lifestyle. Made with almond flour and a medley of seeds—sunflower, pumpkin, chia, flax, and sesame—this recipe creates a crisp texture bursting with wholesome goodness. Seasoned with garlic and onion powder for a savory kick, these crackers are bound together with egg and olive oil, ensuring both taste and structure. The easy-to-follow process involves rolling out the dough and scoring it into perfectly snackable pieces before baking to golden perfection. Ready in just 35 minutes, these gluten-free, dairy-free crackers are ideal for dipping, topping, or enjoying solo as a guilt-free treat. Perfect for meal prepping or entertaining, they store well and stay crispy for up to a week!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 tablespoons Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 large Egg
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, sesame seeds, salt, garlic powder, and onion powder. Stir well to ensure all dry ingredients are evenly distributed.
In a separate small bowl, whisk together the egg and olive oil until well combined.
Pour the egg and oil mixture into the dry ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable.
Place the dough between two sheets of parchment paper. Using a rolling pin, roll out the dough to a thickness of about 1/8 inch.
Carefully transfer the rolled dough to the prepared baking sheet. Remove the top parchment paper.
Using a pizza cutter or sharp knife, score the dough into square or rectangular cracker shapes. Make sure not to cut all the way through.
Bake in the preheated oven for 18-20 minutes or until the crackers are golden brown and crispy. Watch closely to prevent burning.
Remove from the oven and let cool completely on a wire rack. The crackers will become more crisp as they cool.
Once cool, break into individual crackers along the scored lines. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 5.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1001 mg | 21% | |
*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.
