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Seed Crackers Recipe (Gluten Free, Paleo) Recipe

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3.8 from 3 reviews

These Seed Crackers are a crunchy, gluten-free and paleo-friendly snack made with a mix of nutritious seeds and aromatic herbs. Perfect for a healthy appetizer or a guilt-free snack, these crackers combine sunflower, pumpkin, sesame, and chia seeds with flavorful rosemary and oregano, baked to a perfect crisp in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Seeds

  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 2 Tbsp sesame seeds
  • 1 Tbsp chia seeds

Dry Ingredients

  • 2 Tbsp tapioca flour
  • 1/2 Tbsp dried rosemary
  • 1/2 Tbsp dried oregano
  • 1/2 tsp salt

Wet Ingredients

  • 2 Tbsp water
  • 1 tsp olive oil

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the crackers.
  2. Blend Seeds: In a food processor, combine the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds. Pulse until the mixture forms a coarse flour, ensuring texture for the crackers.
  3. Add Remaining Ingredients: Add tapioca flour, dried rosemary, dried oregano, salt, water, and olive oil to the food processor. Blend the dough thoroughly, stopping occasionally to scrape the sides for an even mix.
  4. Roll the Dough: Remove the dough from the processor and roll it into a ball. Place it between two sheets of parchment paper and roll out to about 1/8 inch thickness for a delicate crunch.
  5. Cut Crackers: Remove the top parchment sheet and use a large knife or pizza cutter to slice the dough into cracker-sized pieces. Keep the crackers on the parchment paper for easy transfer.
  6. Bake the Crackers: Transfer the parchment with crackers onto a baking sheet. Bake in the preheated oven for 10 minutes, then flip the crackers over for even baking and bake for an additional 5 to 10 minutes until golden and crisp.
  7. Cool: Remove the crackers from the oven and place them on a wire rack to cool completely to room temperature for maximum crispness.
  8. Store: Store cooled crackers in an airtight container at room temperature for up to one week, maintaining freshness and crunch.

Notes

  • Ensure the crackers are rolled thinly (about 1/8 inch) for the best crunchy texture.
  • Flipping the crackers halfway through baking promotes even browning and crispiness.
  • You can swap dried herbs with fresh ones, but reduce quantities to avoid excess moisture.
  • Store crackers in an airtight container to keep them crisp for up to one week.
  • This recipe is naturally gluten-free and paleo-friendly, perfect for those with dietary restrictions.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/seed-crackers-recipe-gluten-free-paleo-recipe/