Rustic Seed Crackers Recipe
Light and crisp, these Rustic Seed Crackers are keto, gluten-free and vegan. This recipe is incredibly easy, flexible, adaptable and full of toasty rich flavor. They are the perfect snack by themselves, and pair with most toppings.
How to Make the Best Rustic Seed Crackers
These rustic seed crackers are the ultimate healthy snack that proves wholesome eating doesn’t have to be boring. Packed with a variety of nutrient-dense seeds including sunflower, pumpkin, sesame, flax, chia, and hemp, each crispy bite delivers a satisfying crunch along with a boost of fiber, protein, and healthy fats.
What makes this recipe truly special is its flexibility. Whether you’re following a keto, gluten-free, or vegan lifestyle, these crackers fit right in. The almond flour base can easily be swapped for other flours depending on your dietary needs, and you can customize the seed blend based on what you have in your pantry. The toasty, nutty flavor develops beautifully in the oven, creating crackers that rival any artisan variety.
Enjoy these crackers on their own for a simple snack, or pair them with your favorite dips, cheeses, or spreads. They’re perfect for entertaining, meal prep, or satisfying those afternoon munchies without derailing your healthy eating goals.
Rustic Seed Crackers
Light and crisp, these Rustic Seed Crackers are keto, gluten-free and vegan. This recipe is incredibly easy, flexible, adaptable and full of toasty rich flavor. They are the perfect snack by themselves, and pair with most toppings.
Ingredients
Cracker Base
Instructions
Prepare and Bake
- Preheat oven to 300 degrees.
- Place all ingredients in a bowl and mix. It will be quite soupy.
- Let sit just a minute or two, just until it starts to bind together. If it sits too long it can be challenging to spread on the pan.
- Dump onto a non-stick baking mat (or oiled parchment paper) that has been placed on an 18 x 13-inch baking sheet.
- Spread out the cracker mixture with a rubber spatula getting it as evenly distributed on the pan as you can. Then take an offset metal spatula dipped in water and smooth the mixture, working it to the edges of the pan. Keep dipping your spatula in water—this makes all the difference! Try to get the thickness even, it should fill the entire sheet pan and the crackers will be slightly less than ¼-inch thick.
- Once smooth and even, score the crackers with the spatula or a straight edge dough scraper. It is important that you just gently press down to imprint through the cracker and then lift up to the next spot rather than drag your edge through the dough.
- Put the sheet pan in the oven on a middle rack. Bake for 50 minutes to 1 hour (they will start to brown around the edges and smell toasty).
- Remove from oven. Break up the crackers when just cool enough to handle and turn the crackers over on the cookie sheet. Slide back into the oven with oven temp turned off. Leave crackers in the cooling oven for another 15-20 minutes or until crisp through. They will crisp more as they cool.
Notes
- You can substitute teff flour, whole wheat flour, or rice flour for the almond flour.
- You can use whole flax seeds instead of ground flax if preferred.
- Alternatively, you could leave unscored and break apart after baking for a more rustic look.
- Store in an airtight container at room temperature for up to two weeks.
