Easy Homemade Seed Crackers Recipe (Gluten-Free)
Ingredients
- 1/2 cup whole flaxseeds
- 1 Tablespoon arrowroot powder
- 1/4 teaspoon sea salt
- 3 Tablespoons black sesame seeds
- 3 Tablespoons white sesame seeds
- 3 Tablespoons hulled pepitas
- 1 cup boiling water
- Flaky sea salt
Instructions
- Preheat the oven to 325 degrees.
- In a medium bowl, mix together all the ingredients except the flaky salt. Let sit for 15 minutes to firm up.
- Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the mixture into an 8 x 11-inch, 1/4-inch thick sheet. (I used a ruler to measure this.)
- Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.) Sprinkle with flaky salt and bake for 45 minutes. If the crackers don't seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes. Check the crackers and leave them in longer if necessary.
- Allow to cool, then break the cracker into large pieces and store in an airtight container for up to 1 week.
Notes
Expert Tips
Variations: As with most recipes, you can add and omit ingredients according to your diet and preferences. Feel free to season with a little black pepper, garlic powder, onion powder, paprika, or another spice you like (bagel seasoning would be awesome here!). Add your favorite type of seeds like sunflower seeds, chia seeds, and/or hemp seeds, and really make these crunchy seed crackers your own.
Serving & Storage Tips
Serve these crispy crackers with your favorite dip, as part of a larger cheese board or charcuterie board, by themselves as a healthy snack, or with a thin layer of your spread of choice (almond butter, cream cheese, etc).
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Store your seed crackers in an airtight container at room temperature and eat within 1 week.
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Store your seed crackers in an airtight container at room temperature and eat within 1 week.