Seed crackers (without flour)
This recipe for crunchy flourless seed crackers is perfect for any appetiser or snack. Very easy and quick to make these crackers are the snack you never knew you needed. I love to enjoy these crackers with my creamy Chickpea hummus, white bean hummus or with this delicious original guacamole!
Why you will love this seeds recipe
These multi seed crackers are not only crunchy and tasty, they are also incredibly easy to make:
- They are solely composed of SEEDS, WATER and SPICES. Amazing isn't it? Your homemade seeded crackers will only need a few very simple ingredients.
- They are GLUTEN FREE: As you may have seen from the ingredients listed above, these crackers do not contain one iota of flour or wheat.
- They last a long time and can be consumed whenever you get a hungry
- They are the star of all APERITIFs and are perfect with hummus, guacamole or other dips.
Here are all the ingredients you'll need
As you already know, the ingredients you will need to prepare these flourless seed crackers are very simple and are as follows:
- Flaxseed (1/2 broken and 1/2 whole)
- Pumpkin seeds
- Sunflower seeds
- Sesame seeds
- Seed mix (with sunflower/pumpkin seeds)
- Cashews (optional)
NB.: The broken linseeds are important in this recipe because they will make the seed mix dense and compact, creating an even consistency. As an alternative you can use chia seeds to thicken the mixture.
Preparation of gluten free seed crackers (step-by-step)
1. Choose your seeds and cover them with boiling water
Choose the seeds that will make up your seed crackers and let your imagination run wild. Here are other examples of various seeds or dried fruits that you could put in your crackers:
- With chia seeds
- With husked hemp seeds
- Chopped walnuts
- Chopped almonds
Then cover your seeds with boiling water. You will need to cover them just flush, as you see in the picture below.
2. Spice the seeds and let them stand for 10-20 min
After adding the water you give flavor to your crackers. You can indulge yourself and give your crackers the flavor you like. In this case I made them natural by adding only herb salt and pepper. However, one version that I really like and that will also make your crackers colorful is to add turmeric and curry powdered
Then allow your seeds to absorb the boiling water for 10-20 minutes.
3. Flatten the seed mix on a baking sheet
Place baking paper on a flat baking sheet. Add your seed mix, which should now be thick and fairly firm. Take a spoon or marisa and level it over the entire surface of the baking sheet or otherwise making the mix as flat as possible (approx. 3-4mm).
Then bake on static oven at 200°C for 30 min or until the dough is dry and golden.
4. Let rest and then break up your crackers.
Once removed from the oven, let your dry "dough" rest for a few minutes. Then break it up roughly with your hands, creating your crackers. Your crackers can be enjoyed immediately!
Storage tips
Your mixed seed crackers can be easily stored in a glass container or tupperware for 1-2 weeks. You will not need to store them in the refrigerator.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Flourless seed crackers (gluten-free)
Equipment
- 1 bowl for mixing the seeds
- 1 baking sheet with baking paper
Ingredients
- 100 g pumpkin seeds (3.53 oz)
- 100 g broken flaxseed (3.53 oz)
- 200 g mixed seeds (7.06 oz)
- 200 g sunflower seeds (7.06 oz)
- 100 g sesame seeds (3.53 oz)
- 50 g cashew nuts (1.76 oz) (optional)
- 100 g flax seeds (3.53 oz)(optional)
- as needed boiling water just enough to cover the seeds
- as needed salt & pepper
Instructions
- Put all your seeds in a large, heat-resistant bowl.
- Add boiling water to your seeds until the seeds are covered flush.
- Add salt and pepper and mix well. Then let the water absorb to the seeds in the bowl for at least 20 minutes
- Turn the oven on to 180°C (400°F).
- Get a baking sheet with baking paper. Put the seed mixture on the baking sheet and spread it out, helping yourself with a spoon or a kitchen spatula. It should be more or less 5 mm thick at most.
- Bake for 30 minutes or until your flattened dough is dry and golden brown.
- Once you remove the pan from the oven, let the cracker dough rest for a few minutes and then break it up roughly with your hands to form your crackers.
- Your mixed seed crackers are ready to be enjoyed.
I so hope you enjoyed the recipe! See you soon
