Homemade Seed Crackers Recipe (Flourless Crackers)

Homemade seed crackers are a healthy and easy snack made from flax seeds, chia seeds, pumpkin seeds, sunflower seeds, sesame seeds and halim (garden cress) seeds. These crackers are naturally gluten-free, rich in fiber and plant protein. They get super crispy in the oven and are perfect for snacking, serving on a cheese board, or enjoying with your favorite dip like hummus.

Homemade Seed Crackers Recipe

Seed crackers are a very new thing for me. I tried it for the first time a few months ago from an Instagram reel. I fell in love from the first bite. Since then, it has become a staple in my house.

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I tried many times tweaking recipes here and there to get the perfect crunchy textured seed crackers, like my Gluten Free Chickpea Crackers. I finally found the perfect seed cracker recipe for you.

About Seed Crackers

Seed crackers are flourless, gluten-free crackers made with a variety of seeds mixed together and baked into thin crackers. These crackers taste delicious served alone or with any dip of your choice such as hummus, guacamole. The best part about this homemade cracker recipe is that no flour is required, so they are naturally gluten-free.

Flax seeds, halim seeds, ground flax seeds, chia seeds, and boiling water work together to create a gel that binds all the seeds together, so the crackers hold their shape beautifully without eggs or flour. I want the crackers to have flavor. So I used garlic powder, chili powder and a pinch of salt.

The first time I made these crackers, I only used whole flax seeds, chia seeds. I found that it couldn’t hold much. So next time, I used half ground flax seeds. This powder makes the crackers sturdier so they last longer when dipped in sauce.

What I love most about this recipe is, it is naturally gluten-free, vegan, dairy-free. It is rich in omega fatty acids and rich in fiber. You can make a large amount and store it in an airtight container. It lasts well for days.

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In this recipe, the binding ingredients are chia seeds, whole flax seeds, ground flax, halim seeds. You have to add boiling hot water to activate it.

Once the mixture becomes gel-like, mix sunflower seeds, pumpkin seeds, sesame seeds along with spices and oil to form a thick dough-like texture.

Spread on a baking sheet lined with parchment paper very thinly and evenly. Cut into pieces using a dough scraper then bake until dry and crispy. You have to bake them in a very low oven for a long time which makes the crackers very crispy.

Ingredients

• Flax Seeds and Ground Flax Seeds – Flaxseeds provide crunch and are rich in fiber and healthy omega 3s. The ground flax acts as the main binder along with the chia seeds and helps hold the crackers together.
• Chia Seeds and Halim Seeds – both absorb water and form a gel that gives structure to the crackers.
• Pumpkin, sunflower, sesame seeds – These seeds add crunchy texture and taste.
• Spice – I used garlic powder, paprika and salt to flavor the crackers.
• Peanut Oil – Helps the crackers cook evenly and become crispy. You can also use olive oil or another neutral cooking oil.
• Water – You need to use boiling hot water. This activates the chia and flax seeds, helping everything bind together.

Step by Step Images

1) Preheat oven to 160 degrees c (320 degrees F). Line a large baking sheet with parchment paper and set aside. Take flax seeds, chia seeds, halim seeds, ground flax seeds in a bowl.

2) Pour boiling hot water over the seeds and stir well.

3) It will thicken soon. Leave it for 5 minutes. If the mixture looks too dry add more water and mix well. It will look like a thick batter.

4)Now add sunflower seeds, pumpkin seeds, sesame seeds.

5) Add garlic powder, red chili powder, salt.

6)Pour in the oil.

7) Stir well until everything is mixed. The mixture will look like a thick batter.

8)Now transfer to a baking sheet lined with parchment.

9) Spread evenly and thinly using a spatula. It should be thin and not thick. If you have a small baking dish, you may need to bake it in 2 batches.

10)Now take a dough scraper and mark the crackers like squares on the spread seeds. This way, once baked, it is easy to cut.

11) Place in the preheated oven and bake for 1 hour to 1 hour 10 minutes. The crackers should be light golden and crunchy. If it looks soft, bake it longer until it dries out.

12) Remove from the oven and leave to cool completely. Fragmented, it should be very easy because we marked it earlier. Store in an airtight container.

13)Enjoy these seed crackers with your favorite dip.

Expert Tips

• Spread the mixture evenly so that the crackers crisp evenly. The thinner the layer, the crispier the crackers will be.
• Let the mixture sit before spreading so the chia and flax can absorb the water.
• Cool completely before storing, as the crackers continue to crunch when cooled.
• If the center feels soft after baking, place it back in the oven for a few minutes.
• Store in an airtight container to maintain crispness.

Serving and Storage

Store the crackers that have completely cooled in an airtight container at room temperature to the maximum 2 weeks. For longer storage, freeze until 3 months and crisp in the oven for a few minutes before serving.

Enjoy crackers with Hummus, Guacamole, cottage cheese, and Baba ganoush.

General Questions

Q: Why is my seed cracker dough too runny?

The mixture needs to sit for about 10-15 minutes so that the chia and flax seeds can absorb the water and thicken.

Q: Why are my crackers not crunchy?

They may require longer baking time or the mixture may be too thick. Bake until the middle is completely dry.

Q: Can I use other oils besides peanut oil?

Yes. Olive oil, avocado oil, or other neutral vegetable oil will work.

Q: Can I reach it first?

Yes. They stay fresh for up to two weeks in an airtight container.

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If you have any questions that are not covered in this post and if you need help, leave me a comment or send me an email @aarthi198689@gmail.com and I will help as soon as possible. Follow me Instagram, Facebook,Pinterest ,YouTube for more Yummy Tummy inspiration.

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