Gluten-free nut and seed crackers
These gluten-free nut and seed crackers are often part of my Sunday batch cooking routine. I double the portion and keep one on the countertop and one in the fridge for later that week. Usually, they’re all gone by the weekend.
Kids love these gluten-free nut and seed crackers as a snack (sugar-free, indeed!) or in their school lunchboxes with some hummus or dip and a few side veggies. You can also break them in small pieces over a salad or some crunchy or grilled veggies, or as croutons in a soup.
Super versatile, and easy to make!
And of course, they’re bursting with goodness, like fiber, protein, healthy fats, minerals, and vitamins. They're also very allergy-friendly as they're gluten-free and dairy-free. If eggs are an issue for you or your child, you can of course replace the egg by a flax egg.
If you like this kind of crackers, make sure to check out this oats and seed crackers recipe as well!
A few words about the ingredients
Flaxseeds
These little brown seeds have amazing health benefits, and as a bonus, they’re rather cheap. Flaxseed is an excellent source of the essential omega-3 alpha-linolenic acid and is rich in fiber and minerals like magnesium, potassium, manganese, phosphorus, iron, and copper.
They become gelatinous when mixed with water and help prevent or relieve constipation.
They don’t have a strong taste, so they’re quite easy to incorporate into your daily meals. Just sprinkle over salads, veggies, or stews, or blend into soups or smoothies.
It’s best to consume them ground for optimal absorption and to store them in an airtight container in the fridge.
Sunflower seeds
Sunflower seeds are rich in plant-based protein, fiber, and certain minerals and vitamins such as magnesium, selenium, copper, iron, Vitamin E, and B-vitamins.
We love these gluten-free nut and seed crackers because they're:
- Gluten-free
- Sugar-free
- Dairy-free
- Low carb
- Unrefined
- Full of fiber
- Protein-rich
- Delicious
- So easy to make!
Ingredients
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 356°F or 180°C and line a baking tray with parchment paper.
Mix the nuts and seeds in a food processor until ground (finely or coarsely, it’s up to you – I usually blend for about 30 seconds).
Add 2 tbsp. of water and olive oil, and a few cracks of salt and blend again for a few seconds
Lastly, add the egg and blend again shortly until the mixture is well combined.
Transfer to the baking tray and spread out evenly, either by using a spatula, or by putting another piece of parchment paper on top and pressing down the mixture evenly. You can finish off with a rolling pin on top of the paper to avoid sticking.
Put in the oven for 10 to 20 minutes (depending on the thickness of your crackers), until the corners are dark brown and the center light brown*.
Once cooled, break into pieces and store in an air-tight container on the countertop or in the fridge.
*Sometimes when the corners are brown enough but the centre is still a bit tender after cooling, I break off the outside pieces first and put the rest back in the oven to crisp up a little further.
Ingredients
Directions
Preheat the oven to 356°F or 180°C and line a baking tray with parchment paper.
Mix the nuts and seeds in a food processor until ground (finely or coarsely, it’s up to you – I usually blend for about 30 seconds).
Add 2 tbsp. of water and olive oil, and a few cracks of salt and blend again for a few seconds
Lastly, add the egg and blend again shortly until the mixture is well combined.
Transfer to the baking tray and spread out evenly, either by using a spatula, or by putting another piece of parchment paper on top and pressing down the mixture evenly. You can finish off with a rolling pin on top of the paper to avoid sticking.
Put in the oven for 10 to 20 minutes (depending on the thickness of your crackers), until the corners are dark brown and the center light brown*.
Once cooled, break into pieces and store in an air-tight container on the countertop or in the fridge.