Crispy Seed Crackers

Crispy Seed Crackers

One of the very first things I learned to make when I found out that I had to go gluten free was flax crackers.  I was literally making them all the time for the first month or so. That was before I realized that the store shelves were jam packed with lots of crackers, and breads to satisfy that sector of my meal plan.

Sadly once that realization hit, I began making them less frequently out of sheer laziness I guess.  But when I do throw a batch in the oven, I try to make them a little more upscale looking with the addition of other seeds.  Today I’m using pumpkin, sunflower and sesame.  I also like to cut them in long thin triangles since I think the shape makes more of a statement then small squares which look too similar to the store bought stuff.

I made this batch for a "meet the in-laws" party I threw.  I was a little nervous about meeting the parents of my son’s fiancee but I knew my cheeseboard would be perfect.  It turned out to be a very nice evening. 

And yes, these low carb, artisan baked, crispy seed crackers did indeed upstage the store bought stuff I added to the mix.  I’ll be making another batch of these real soon.

Crispy Seed Crackers
Prep time: 25 minutes
Bake Time: 40-45 minutes
Servings: 40-48

  • ¾ cup flax meal
  • ½ cup pumpkin seeds (chopped)
  • ½ cup sunflower seeds (chopped)
  • ½ cup sesame seeds
  • 1 1/3 cups water
  • 1-2 teaspoon adobo seasoning (or other seasoned salt)
  • sea salt (light sprinkle on top)

Video Tutorial: 

  1. Preheat oven to 325ºF (or 163ºC) and line a baking sheet with either parchment paper or a silicone liner.
  2. Combine all the ingredients and stir to combine then set aside for 5-10 minutes so the flax can absorb the liquid and thicken.    
  3. Spread the dough over the baking sheet (and I formed 4 distinct sections separated by ½ inch space for more crispy-edged pieces in the finished crackers)
  4. Sprinkle them lightly with sea salt then bake for 4o-45 minutes then cut into desired sizes, flip them over and bake for an additional 10 minutes or until crispy then serve. 
  5. Store in an airtight container for 1-2 weeks.

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