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A super seedy cracker being held up to the camera
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Super Seed Crackers

Delicious and easy to make crackers that are full of seedy goodness (and just happen to be gluten free!)
Prep Time10 mins
Cook Time42 mins
Course: Snack
Cuisine: snack, Vegan
Keyword: crackers, gluten free, gluten free party food, snack, vegan, vegan snack
Servings: 30 crackers
Calories: 34kcal
Author: Louise-Claire Cayzer

Ingredients

  • 40 g whole linseeds
  • 40 g whole sesame seeds
  • 40 g chia seeds
  • 40 g camelina seeds (or use 80 g linseed instead of camelina seed)
  • 40 g chickpea or split pea flour
  • pinch salt
  • pinch cayenne pepper optional

Instructions

  • Mix all the ingredients together with around 4 tablespoons of water- add a little extra if needed.
  • Leave for around 5 mins, this will allow the natural 'gelling' of the seeds to activate, which helps bind the crackers together
    Cracker mix in a bowl
  • Preheat the oven to around 140C/Gas Mark 1
  • Line a baking tray with baking paper & dollop the mixture out on top of it
    Cracker Mix splodged onto the baking tray ready to spread out
  • Put another sheet of paper over the top of the mixture, then push with your fingers, or use a rolling pin to smooth the mixture out so it's one thin layer, around 3-4mm thick
    Cracker mix being spread out thin
  • Remove the top level of baking paper
    Thinly spread out cracker mix ready to bake
  • Put in the oven for around 45 mins, or until crispy. It might buckle a little in the heat, but that's ok.
  • Remove from the oven & let cool.
  • Break up into largish pieces.
  • Eat on it's own, or add hummus or anything else you would normally eat with a cracker.
  • Store in an airtight container. These crackers can keep for up to 3 weeks. (maybe longer! But I haven't tested that, as I ate them all!)

Nutrition

Serving: 1cracker | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Calcium: 29mg | Iron: 1mg