These homemade, gluten free and dairy free seed crackers are so easy to make, and much cheaper than store brought varieties. Great for dipping in hummus, nut butters and more!
They make a great addition to any birthday party spread, or shared snack plates. They go especially well with some homemade hummus.
Made with sunflower seeds, pumpkin seeds, flaxseed (linseed) and sesame seeds – and not much else! Just some water for soaking and a tiny bit of flour to bind. Then seasonings if you wish. I have listed salt as a must, but you can also add pepper, paprika, garlic powder, cumin, chilli, nutritional yeast, or whatever other seasonings you might enjoy.
You need to be a little bit organised to soak the seeds the night before making (or soak in the morning and make in the afternoon). You could probably soak for half an hour to an hour and they’d still turn out great. But I like to soak them for longer to sprout the seeds first.
Why spouted seeds?
Because, sprouting can increase nutrient levels in the grain, legume, vegetable, nut or seed being sprouted. Sprouts also contain lower levels of antinutrients, making it easier for your body to absorb all the nutrients they contain.
What flour to use?
We like using tapioca or buckwheat flour – it’s only a small amount so you can basically use whatever flour you have handy. Wholemeal, wheat flour, spelt flour, gluten free flour blend, tapioca, rice flour and buckwheat are all suitable for this binding job.
These are my favourite gluten, and dairy free crackers by far, I hope you enjoy them as much as my family does!
Seed Crackers – gluten and dairy free
Equipment
- Food Processor
Ingredients
- ½ cup Sunflower seeds
- ½ cup Pumpkin seeds
- ½ cup Sesame seeds
- ½ cup Linseeds (flaxseed)
- ⅓ teaspoon Salt
- sesame seeds to sprinkle on top
- 1 teaspoon flour (heaped) (your choice of flour: wholemeal, gluten free, buckwheat, tapioca)
Instructions
- Put all the seeds in a bowl togther. Cover them with water. Soak the seeds overnight.
- Next day: Preheat oven to 180°c. Drain the seeds, the linseeds would have 'gelled' overnight and will be slimy and coated in the water (this is what helps to hold the crackers together) just drain off any excess water as best you can.
- Put the seeds in the food processor and process until it becomes a light paste but still has some visible chunks of seed.
- Mix in the flour and salt.
- Oil two baking sheets the size of your baking tray. Place half of the mixture on each sheet. Oil two more sheets and place on top of the dough.
- Roll out between the two baking sheets to about 2-4mm thin. I often just use my hands to gently press them down and spread them out. Carefully, slowly peel off the top sheet.
- Scour cut marks into the dough so they easily break into squares when they are done.
- Sprinkle with some more salt and sesame seeds. Bake for about 20 mins.
- Sometimes the edges are done first, but the middle isn’t crisp yet, if this is the case, break the crackers into squares then put the middle pieces back in to crisp for a further 5 – 10 minutes.
- Let them cool on the baking paper, then try not to eat them all at once! If you happen to have any left over, they store in an airtight container for about a week.
If you make any of my recipes don’t forget to tag me on Facebook or Instagram. And if you have any questions about the recipe, or anything else don’t hesitate to ask!
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