Go Back
+ servings
A super seedy cracker being held up to the camera
Print Recipe
No ratings yet

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


  • 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


  • 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!)


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