Don’t we all enjoy a crispy, salty, buttery cracker with a piece of cheese or a dip?
Most store-bought crackers leave you unsatisfied and often contain excessive salt, preservatives, unhealthy fats, and long ingredient lists with items you can’t pronounce. They’re also typically high in gluten and refined carbohydrates.
The bottom line: mass-produced crackers aren’t the healthiest snack choice.
3-Seed Gluten Free Crackers are here to change that.
These crackers are satisfying and nutrient-dense. Chia seeds, sunflower seeds, and pepitas provide omega-3s, protein, and fiber to keep you full for hours. Almond flour keeps them gluten-free, and the ingredient list is simple and clean—no strange additives.
With these crackers you know exactly what you’re eating: wholesome seeds, a bit of almond flour, and simple seasonings. The flavor is excellent—crispy, perfectly salted, with a hint of smoky cumin and a nutty seed character that’s hard to resist.
Serve these crackers with hummus, baba ganoush, cheese slices, your favorite nut butter, or simply enjoy them on their own.
Once you try a batch, you may never buy another box of crackers again.
3-Seed Gluten Free Crackers
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- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6
- Category: snack
- Cuisine: Gluten Free
Description
3-Seed Gluten Free Crackers are packed with protein, healthy fats, and fiber. They make a more nutritious, satisfying snack than most store-bought crackers.
Ingredients
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas (shelled pumpkin seeds)
- 1/4 cup gluten-free steel cut oats
- 2 tablespoons flax seed meal
- 1/4 cup almond flour
- 1 teaspoon sea salt
- 1/4 teaspoon cumin
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup water
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, combine chia seeds, sunflower seeds, pepitas, oats, flax seed meal, almond flour, sea salt, cumin, and black pepper. Mix well.
- Add water and extra virgin olive oil, then stir until combined. Let the mixture rest for at least 30 minutes so the chia and flax can absorb moisture and form a sticky dough.
- Place the dough onto a Silpat or a sheet of parchment paper. Cover with a second piece of parchment and use a rolling pin to roll the dough thin and evenly across the mat or paper.
- Remove the top parchment and lightly score the dough into small squares with a knife, applying only gentle pressure. Transfer the scored dough to a baking sheet if needed.
- Bake for 40–55 minutes, or until the crackers are crisp and slightly browned. Rotate the pan halfway through baking for even color.
- Let the crackers cool for about 5 minutes, then break them apart along the scored lines.
- Serve immediately or store in an airtight container for up to 2 days; they begin to lose crispness after the first day.
Notes
Prep time above does not include the 30-minute resting period for the dough.