Multi-Seed Crackers (Vegan, Gluten-Free)
These crispy Multi-Seed Crackers are a gluten-free, vegan, and nut-free snack made without yeast or baking soda. Baked to perfection with simple whole food ingredients, they’re an easy homemade cracker recipe perfect for dipping, healthy snacking, or packing in lunchboxes.
Equipment
- 1 Bowl medium-sized
- 1 silicone spatula
- 1 Baking sheet lined with 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 tablespoons chia seeds
- 2 tablespoons chickpea flour (optional) *see recipe notes
- 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
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black seeds
Instructions
- In a medium bowl, mix all the seeds, chickpea flour (if using), salt, and spices. Stir well to combine.½ cup pumpkin seeds, ½ cup sunflower seeds, ⅓ cup sesame seeds, ⅓ cup flax seeds, 3 tablespoons chia seeds, 2 tablespoons chickpea flour, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon red pepper flakes, ¼ teaspoon ground black seeds
- Add the boiling water and olive oil. Mix until the mixture is fully moistened with no dry spots. Cover and let it rest for 10 minutes so the seeds can absorb the liquid and stick together.1 tablespoon olive oil, 1 cup boiling water
- Preheat your oven to 300°F / 150°C. Line a 13x13-inch baking sheet with parchment paper. Spread the mixture into a thin, even layer, about ⅛ inch (3–4 mm) thick.
- Bake for about 60 minutes, rotating the pan halfway through for even baking. Watch closely during the last 5–10 minutes, as they can burn quickly.
Notes
- I tested this recipe without chickpea flour, and it still came out perfectly crispy and delicious. Feel free to omit the flour if you don’t have it.
- Storage: Keep fully cooled crackers in an airtight jar or container at room temperature. They stay crispy for up to 2 weeks.
- Oil-free option: Simply leave out the olive oil for an oil-free version.
- Rotate the pan: Turn the baking sheet halfway if browning is uneven—most ovens have hot spots.
- Cut if you like uniform crackers: For neat shapes, slice the dough after 25–30 minutes, then finish baking. Or just break into rustic pieces once cooled.
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
Tried this recipe?Let us know how it was!
