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    Home » Recipes » Snacks

    Best Multi-Seed Crackers Recipe (Gluten-Free)

    Published: Mar 24, 2023 by Marinela Malcheva


    Jump to Recipe

    It's time for the best Multi-Seed Crackers Recipe! These crispy homemade snacks are gluten-free, low-carb, vegan, keto, egg-free, dairy-free, and nut-free.

    Bonus? These unleavened savory snacks are made with whole foods like pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, and flax seeds.

    No yeast, no baking soda, no leavening agents, and no special equipment are required, as well. They are perfectly toasty, super crunchy, and very hard to stop eating. What's not to love?

    Female hand is holding a multi seed cracker (gluten-free) with white background

    If you are in the mood for wholesome snacking or need a portable protein lunchbox snack for work (or traveling) this simple super seed crackers recipe is just for you.

    Moreover, these healthy baked treats can be prepared ahead of time so you will never be caught unprepared whenever hunger strikes or you need something filling until the next meal.

    5 Super sseds crackers in female hand dipped in creamy homemade hummus garnished with chopped fresh rosemary

    Enjoy them on their own or paired with this Vegan Sour Cream, Creamy Queso Dip, or this Spicy Black Bean Hummus. I love eating them with my 5 Minute Avocado Dip as a quick breakfast or dinner together with salty kalamata olives and sliced tomato. Yum!

    Jump to:
    • Ingredients
    • How To Make Seed Crackers
    • Substitutions
    • Variations
    • Storage
    • Top tips
    • FAQ
    • Homemade Crackers Toppings
    • More Healthy Snack Ideas
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You probably already have all the ingredients for this 5 seed crackers recipe at home. Here's what you'll need:

    Plant-based ingredients for making homemade vegan gluten-free seed crackers: sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds, chickpea flour, olive oil, salt, herbs and spices
    • Sunflower seeds
    • Pumpkin seeds (pepitas)
    • Sesame seeds
    • Flax seeds
    • Chia seeds
    • Chickpea flour
    • Olive oil (extra virgin)
    • Boiling water and salt
    • Herbs and Spices (I used salt, garlic powder, dried basil leaves, red pepper flakes, and ground black seeds)

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Seed Crackers

    Here is a step-by-step instruction on how to make these yeast-free crackers:

    5 mixed seeds, chickpea flour, salt, herbs, and spices in glass bowl

    Mix the seeds. First, in a medium-sized bowl mix pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, chia seeds, chickpea flour, salt, garlic powder, dried basil leaves, red pepper flakes, and ground black seeds.

    Thick mixture made from mixed super seeds, chickpea flour, salt, herbs, spices, olive oil, and boiling water in glass bowl

    Let it rest. Next, pour extra virgin olive oil and boiling water over the seed mixture. Stir until everything is combined and there aren't any dry spots. Cover it with a kitchen towel and let it rest for at least 10 minutes. The mixture should become thick and gelatinous.

    Silicon spatula over baking sheet covered with parchment paper  filled with vegan gluten-free super seed dough prepred for baking

    Spread the seed dough. Preheat the oven to 302°F / 150°C.

    Then, transfer the mixture to a baking sheet covered with parchment paper. Use a silicone spatula to spread it evenly into a thin layer. You want to distribute the seed dough uniformly and as thin as you can to achieve that satisfying crunch. I used a square baking sheet (13x13 inches) and the dough covered it all to the edges with ⅛" (3-4mm) thickness.

    Hand is holding healthy vegan and keto homemade savory cracker over a baking sheet full of crunchy freshly baked crackers

    Bake. Bake your homemade crackers for 60 minutes or until they become golden brown and dry. Adjust the baking time (+/- 5 minutes) to achieve the desired crispiness. However, be sure to watch carefully near the end of baking time because they are thin and can burn quickly.

    Female hands breaking yeast-free seed crackers over a baking sheet full of healthy savory homemade crackers

    Break into pieces and enjoy. Finally, remove the sheet from the oven, and place the parchment paper with crackers on a wooden surface or cooling rack. Let them cool completely. Once cooled, break them into randomly sized pieces.

    Enjoy right away or store in an airtight container at room temperature for up to 2 weeks.

    Substitutions

    • Seeds variety - feel free to swap out or add some of your favorite seeds for this recipe except for chia seeds. Chia seeds do the binding work together with chickpea flour. For example, you could add hemp seeds or poppy seeds but try to maintain the same ratio as written. Also, you can add fennel or cumin seeds only in small quantities because they will give your crackers a bold distinctive flavor.
    • Chickpea flour - instead of chickpea flour you can use quinoa flour, oat flour, or millet flour.

    Variations

    • Spicy - add chili pepper flakes, chili powder, smoked paprika, onion powder, garlic powder, ground black pepper, thyme, basil, rosemary, or oregano. I recommend ½ - 1 teaspoon of each.
    • Cheesy - nutritional yeast flakes or Vegan Parmesan will add a beautiful cheese-like umami flavor.
    • Oil-Free - you can totally omit the extra virgin olive oil if you are on an oil-free diet.
    • Sweet - just leave out salt and spices and instead use 1-2 tablespoons of maple syrup or agave nectar to make a nutritious sweet treat that pairs wonderfully with my Homemade Nutella (no sugar added).
    A stack of unleavened homemade healthy seed crackers on white with female hand holding the top piece of it

    Storage

    Store your crackers in an airtight container in the pantry once they are completely cool and dry. Otherwise, the crackers will soften and lose their crispiness. You can keep them at room temperature for up to 2 weeks.

    Top tips

    • Use only raw seeds for this recipe. They will toast perfectly while baking. If you use already toasted seeds they may become bitter while baking for so long.
    • Spreading the mixture into a very thin layer of approximately ⅛" (3-4mm) is crucial for achieving super crispy store-bought-like crackers. If your crackers are thicker you may want to bake them for additional 5-15 minutes.
    • Rotate the baking sheet occasionally if your cracker is browning unevenly. Oven temperatures can vary from one spot to the other so it is the best practice to rotate the pan halfway through to achieve even browning and baking.
    • I really like the rustic look of breaking apart these crackers with my hands. If you want your crackers to be cut into a uniform shape, you can cut them halfway through baking. After baking for 25-30 minutes remove the sheet from the oven, quickly cut the dough with a sharp knife, then return to the oven to be fully baked.
    Crispy homemade super seed crackers without yeast or baking soda in a bowl on white table with wooden spoon and small plate filled with mixed seeds

    FAQ

    What are the benefits of seeded crackers

    These DIY gluten-free crackers that consist of tiny seed powerhouses are an amazing source of healthy fats, protein, fiber, essential minerals, vitamins, and antioxidants. Due to their remarkable nutrition profile, they can provide numerous health benefits such as: reducing blood sugar, cholesterol levels, and blood pressure, lowering the risk of various diseases, and boosting your digestive health while helping you reach your weight loss goals.

    Are multi-seed crackers healthy

    Absolutely! These wholesome snacks are not only super tasty but highly beneficial for your health. They pack an abundance of essential nutrients that are good for your brain and heart.

    Is it good to eat seeds everyday

    Of course, adding different types of seeds to your diet is highly recommended. And just as for any food you should enjoy them in moderation combined with a diverse well balanced diet.

    Are crackers healthier than chips

    Yes, our homemade seed crackers are healthier than fried chips. They are made with no artificial flavors, preservatives, or colors. What's more, they are cheaper and healthier than any store-bought variety.

    Can I freeze homemade crackers

    Sure, you can keep them in a freezer-friendly bag or container in the freezer for up to 2 months.

    What are seed crackers

    Seed crackers are savory snacks made with different types of seeds: pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, chia seeds, salt, water, and optional flavorings like herbs and spices. They are delicious on their own or paired with dips, soups, and salads.

    Homemade Crackers Toppings

    Try these quick and easy toppings for your crackers:

    • Creamy homemade vegan queso dip in a bowl with corn chips
      Best Vegan Queso Dip Recipe (Dairy-Free)
    • Vegan homemade black bean hummus garnished with red pepper flakes and fresh parsley with corn chips
      Easy Black Bean Hummus Recipe (Vegan + Gluten-Free)
    • Best vegan sour cream in a rustic bowl decorated with persley leaf on wooden cutting board with raw cashews, spoon, and homemade bagels
      Best Vegan Sour Cream Recipe
    • How to make avocado dip easy and quick recipe
      How to Make Avocado Dip in 5 Minutes with 5 Ingredients

    More Healthy Snack Ideas

    Looking for healthy afternoon snacks? Here are some ideas for you to try:

    • Recipe for roasted chickpeas - spiced crunchy vegan snacks in a plate with wooden spoon on wooden table.
      Recipe for Roasted Chickpeas (Extra Spiced & Crunchy)
    • Peanut butter stuffed dates topped with dark chocolate and pomegranate seeds as an easy no-bake dessert or snack
      Easy Peanut Butter Stuffed Dates Recipe (Vegan + GF)
    • Fluffly homemade stovetop popcorn with olive oil and salt.
      How to Make Fluffy Stovetop Popcorn In A Pot With Olive Oil
    • Poppy seeds lemon muffins without yogurt on a wooden cutting board. Best vegan recipe for a healthy moist vegan muffins.
      Best Poppy Seeds Lemon Muffins Recipe Without Yogurt (Vegan)

    📖 Recipe

    Multi seed cracker in female hand with white background

    Best Multi-Seed Crackers Recipe (Gluten-Free)

    Marinela Malcheva
    It's time for the best Multi-Seed Crackers Recipe! These crispy homemade snacks are gluten-free, low-carb, vegan, keto, egg-free, dairy-free, and nut-free.
    Bonus? These unleavened savory snacks are made with whole foods like pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, and flax seeds.
    No yeast, no baking soda, no leavening agents, and no special equipment are required, as well. They are perfectly toasty, super crunchy, and very hard to stop eating. What's not to love?
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Snack
    Cuisine Gluten-free, Low-carb, Plant-based, Vegan
    Servings 24 servings
    Calories 63 kcal

    Equipment

    • 1 Bowl medium-sized
    • 1 silicone spatula
    • 1 Baking sheet
    • 1 Parchment paper

    Ingredients
      

    • ½ cup pumpkin seeds hulled, raw
    • ½ cup sunflower seeds hulled, raw
    • ⅓ cup sesame seeds raw
    • ⅓ cup flax seeds whole, not ground
    • 3 tablespoon chia seeds
    • 2 tablespoon chickpea flour *see recipe notes for substitutions
    • 1 tablespoon olive oil extra virgin
    • 1 cup boiling water
    • ½ teaspoon salt

    Optional herbs and spices

    • ½ teaspoon garlic powder
    • ½ teaspoon dried basil leaves
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon ground black seeds

    Instructions
     

    • First, in a medium-sized bowl mix pumpkin seeds, sunflowers seeds, sesame seeds, flax seeds, chia seeds, chickpea flour, salt, garlic powder, dried basil leaves, red pepper flakes, and ground black seeds.
    • Next, pour extra virgin olive oil and boiling water over the seed mixture. Stir until everything is combined and there aren't any dry spots. Cover it with a kitchen towel and let it rest for at least 10 minutes. The mixture should become thick and gelatinous.
    • Preheat the oven to 302°F / 150°C.
      Then, transfer the mixture to a baking sheet covered with parchment paper. Use a silicone spatula to spread it evenly into a thin layer. You want to distribute the seed dough uniformly and as thin as you can to achieve that satisfying crunch. I used a square baking sheet (13x13 inches) and the dough covered it all to the edges with ⅛" (3-4mm) thickness.
    • Bake your homemade crackers for 60 minutes or until they become golden brown and dry. Adjust the baking time (+/- 5 minutes) to achieve the desired crispiness. However, be sure to watch carefully near the end of baking time because they are thin and can burn quickly.
    • Finally, remove the sheet from the oven, and place the parchment paper with crackers on a wooden surface or cooling rack. Let them cool completely. Once cooled, break them into randomly sized pieces.
      Enjoy right away or store in an airtight container at room temperature for up to 2 weeks.

    Notes

      • Use only raw seeds for this recipe. They will toast perfectly while baking. If you use already toasted seeds they may become bitter.
      • Spreading the mixture into a very thin layer of approximately ⅛" (3-4mm) is crucial for achieving super crispy store-bought-like crackers. If your crackers are thicker you may want to bake them for additional 5-15 minutes.
      • Rotate the baking sheet occasionally if your cracker is browning unevenly. Oven temperatures can vary from one spot to the other so it is the best practice to rotate the pan halfway through to achieve even browning and baking.
      • I really like the rustic look of breaking apart these crackers with my hands. If you want your crackers to be cut into a uniform shape, you can cut them halfway through baking. After baking for 25-30 minutes remove the sheet from the oven, quickly cut the dough with a sharp knife, then return to the oven to be fully baked.
      • Seeds variety - feel free to swap out or add some of your favorite seeds for this recipe except for chia seeds. Chia seeds do the binding work together with chickpea flour. For example, you could add hemp seeds or poppy seeds but try to maintain the same ratio as written. Also, you can add fennel or cumin seeds only in small quantities because they will give your crackers a bold distinctive flavor.
        Chickpea flour - instead of chickpea flour you can use quinoa flour, oat flour, or millet flour.

    Nutrition

    Calories: 63kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 52mgPotassium: 71mgFiber: 2gSugar: 0.2gVitamin A: 15IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg
    Keyword gluten free crackers, homemade seed crackers, multi seed crackers recipe, seed crackers, snack crackers
    Tried this recipe?Let us know how it was!

    Did you make these protein seed crackers?

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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