You all know that I love crackers, and many of you discovered our page through our viral seeded crackers video. I’ve been asked countless times if you can make these crackers oil-free and what some alternatives to chickpea flour are. Many of you suggested a similar recipe using soaked chia or flaxseeds, so I had to try it! I was pleasantly surprised by how well these turned out (which I shouldn’t be, considering our community always has the best tips!). They were deliciously nutty, perfect for dipping into our red lentil hummus, pairing with soups, or crumbled as a crunchy salad or wrap topping.
When combined with warm water, the chia and flaxseeds create a gel-like consistency, acting as a natural binder for the seeds. Once mixed and baked, they hold together well without any flour, oil, or other binders. This process is fun and excellent for those with sensitivities or specific dietary needs, as the result is oil-free, gluten-free, and nut-free.
Why This Recipe Works
- Effortless to Prepare: 3 easy steps and common ingredients make this recipe very simple to make.
- Nutrient-Rich: Packed with healthy fats, minerals, and fiber for well-being.
- Customizable: Easily adaptable to include your favorite seeds or spices.
- Dietary Friendly: Perfect for anyone with sensitivities or following oil-free, gluten-free, or nut-free diets.
- Deliciously Crunchy: Ideal for snacking or as a salad topper.
Ingredient Notes
Experiment with various seed combinations for new flavors. These crackers are quite versatile. If you adhere to the following ratios, you can adjust the recipe to your liking:
- ½ cup chia and flaxseed seeds (I’ve found they work best when mixed)
- ¼ cup larger seeds (pumpkin or sunflower)
- ¾ cup small seeds (hemp, poppy, sesame)
- 2½ tsp seasoning of choice
Step-By-Step Instructions
Begin by mixing the seeds with hot water to create a gel-like binder.
Spread the mixture onto a baking tray lined with parchment paper.
Bake until golden and crisp, then allow to cool for the crackers to firm up. Enjoy these hearty crackers with dips or as a crunchy addition to your meals.
Variations and Tips
- The key to this recipe is not to roll the crackers too thin, to watch them closely towards the end of the baking time to avoid burning and to let them cool down properly after.
- Add a sprinkle of nutritional yeast for a cheesy taste without the cheese.
- Store in an airtight container in the pantry for up to a week to maintain that perfect crunch.
- Ensure all the seeds are fresh; old seeds can have a rancid, kind of “fishy” smell, which can be unpleasant and overpowering—and with seeds as the primary ingredient, there’s no hiding it.
Why You’ll Love These Oil-Free, Flour-Free Seeded Crackers
- Hearty Texture
- Versatile Snack
- Rich in Healthy Fats
- Heart-Healthy
- Full of Flavor
GF Seeded Crackers (Oil-Free, Flour-Free, Nut-free)
Equipment
Ingredients
- ¼ cup (42 g) flaxseeds
- ¼ cup (43 g) chia seeds
- ¼ cup (16 g) pumpkin seeds
- ½ cup (75 g) sesame seeds
- ¼ cup (50 g) hemp seeds
- 1 tsp (3 g) garlic granules - optional
- 1 tsp (2 g) dried thyme - optional
- ½ tsp (3 g) sea salt flakes
- ¾ cup (176 ml) hot water
Instructions
- Preheat the oven to 320 °Ffan forced.
- In a large bowl, combine the flaxseeds, chia seeds, pumpkin seeds, sesame seeds, hemp seeds, garlic granules, thyme, and salt. Add the hot water, and mix well. Allow to rest for 10 to 15 minutes until all the water has been absorbed.
- Line a large baking tray with baking paper, transfer the mixture onto it, and using a spoon, spread it to be about 1/8 of an inch (0.3cm) thick. Try to keep an homogeneous size, and avoid making the end too thin, for best consistency.
- Bake in the oven for 50 to 55 minutes, keep an eye on it in the last 10 minutes. We want slightly golden seeds, but not burnt, which can happen quickly.
- Once cooked, remove from the baking tray with caution, and allow to cool down completely before breaking apart with your hands.
Notes
Video
Per Serving/Portion
FAQ
Can I make these crackers without an oven?
Are these crackers keto-friendly?
How long do these crackers stay fresh?
Can I use only one type of seed?
Are these crackers suitable for a vegan diet?
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À la mi- cuisson, je coupe en rectangles égaux et remet au four. J’ aime mieux ainsi pour la présentation.
Super!
Hi, i am going to make this recipe. Got a question, can i use flaxseed meal, instead of seed . Appreciate feedback.
Hi Maz, you will need whole flax for this recipe x
This was absolutely delicious, thank you!
So happy to hear that! Thank you so much for sharing Vickie! 🥰
you are welcome!
Thank you😍
💚
Turned out well! I added extra salt. Very easy. I would toast the sesame seeds very lightly beforehand, because they didn’t toast fast enough for everything else.
So happy you loved it, Faith! Thank you so much for sharing your tips with everyone! So helpful 💚
Hi is it hight in carbs or not just asking because I am diabetic
Click “nutritional information” under the recipe instruction to unveil, we keep them hidden as numbers do not serve everyone 🙂
👍🏻
Thank you! I tried them tonight (week or so ago) and love them! I was heavy handed on the seasoning except salt as I lightly salted after baking while cooling!❤️😋
I’m so happy to hear that! Thank you for sharing Kimberley 💚
How about some added flavors. Any recommendations?
Hi Sara, a favorite of mine for crackers is dried oregano, nutritional yeast, chilli flakes, and garlic or onions flakes. Dried thyme or rosemary would also be lovely, but really any herbs and spices you enjoy will work here 💚
How do you best store these crackers, please? My last lot went soggy in a tin and mouldy after barely one week. Thanks.
Hey lovely! I’ve found the best way to store them is in an airtight glass container or jar for a week, once they’ve cooled completely. If there’s any moisture left, they can soften up quickly. You could also pop a little paper towel at the bottom to help absorb any extra moisture. And if you’re in a humid climate, keeping them in the fridge can help them last longer too 💛
These are amazing, thanks so much!
so happy you like them 💚