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?
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.
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!
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Ingredients
You probably already have all the ingredients for this 5 seed crackers recipe at home. Here's what you'll need:
- 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:
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.
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.
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.
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.
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).
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.
FAQ
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.
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.
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.
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.
Sure, you can keep them in a freezer-friendly bag or container in the freezer for up to 2 months.
Homemade Crackers Toppings
Try these quick and easy toppings for your crackers:
More Healthy Snack Ideas
Looking for healthy afternoon snacks? Here are some ideas for you to try:
📖 Recipe
Best Multi-Seed Crackers Recipe (Gluten-Free)
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.
-
Nutrition
Did you make these protein seed crackers?
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