Gluten-Free Seed Crackers
Cook time: 
Total time: 
Serves: 2 pans
  • ½ cup flax seeds, ground
  • ½ cup sesame seeds, ground
  • 1 cup sunflower seeds
  • 1½ cup rolled oats
  • 2 Tbsp chia seeds
  • 3 Tbsp ground psyllium husk fiber
  • 1½ tsp. smoked salt
  • 3 Tbsp. extra virgin olive oil
  • 4 Tbsp fresh rosemary, finely chopped
  • ½ tsp. garlic powder
  1. Blend flax and sesame seeds in a blender.
  2. Mix together dry ingredients.
  3. Add olive oil and water, mix together well with a wooden spoon.
  4. If dough is still too dry to hold together, add water a tablespoon at a time until it will stick together. This ought to work within 1 or 2 Tbsp. Be aware that with more water the crackers may take longer to become crispy in the oven.
  5. Optionally you can now let the dough sit overnight.
  6. Divide the ball into two.
  7. Set out two baking pans, cover with parchment paper.
  8. Place half of dough on a parchment-covered baking pan and roll out as thin as possible.
  9. Preheat oven to 350. For convection oven, bake on convection at a slightly lower temperature (for me, 325).
  10. Turn the oven light on so you can watch how brown the crackers are getting.
  11. Bake for 20 minutes.
  12. Cover another baking pan with parchment paper.
  13. Remove from oven. Place the second baking pan on top of the first one. Using oven mitts, hold the two baking pans together and flip over.
  14. Your crackers will now be on a new baking pan.
  15. Do the same with the second pan of crackers.
  16. Return to oven and bake for another 10 minutes.
  17. Watch crackers. They may need more time to become crisp. They may begin to brown and be done.
Recipe by Fit and Fed at