These nut and seed crackers are super easy to make, even for the most amateur of cooks, and store really well so you will have healthy snacks for days to come. These crackers are crispy, crunchy, gluten-free, vegetarian, paleo, and everything cracker dreams are made of.
I don’t know about you, but crackers used to be my go-to snack. It didn’t matter what time of day it was, I was constantly reaching for crackers and cheese, crackers and hummus, or just a handful of crackers on their own. There is just something about the salty crunch of crackers that makes them oh-so-satisfying when hunger hits. Although there are hundreds of different types of crackers available on the market, unfortunately, many are made with added sugars, and vegetable oils, and are sources of refined carbs so they are not always an ideal choice. However, these days there are plenty of healthy crackers options available that are made with whole foods and minimal ingredients, including my personal favorite Mary’s Crackers. I just love the blend of nuts and seeds and herbs and spices in their crackers, so I figured; why not try making my own?!
Nut & Seed Crackers
These nut and seed crackers are made with almonds, sunflower seeds, sesame seed, chia seeds, flax seeds and pumpkin seeds. The recipe calls for rosemary, however, feel free to use any blend of oregano, sage or thyme, or omit it completely if you like.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Snacks
- Method: Baked
- Diet: Gluten Free
- 1 cup almond flour
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup chia seeds
- 1/4 cup flax seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons fresh rosemary, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt, plus more for seasoning
- 1 tablespoon olive oil
- 1 cup water
- Preheat oven to 350°F.
- Add almond flour, seeds, onion powder, garlic powder, rosemary and sea salt to a large mixing bowl and stir to combine.
- Once combined, add olive oil and water, and stir with a spatula until well mixed. Set aside for 15 minutes to allow the seeds to absorb the water and expand to form a thick dough. When the batter is ready, divide the dough in half and set aside.
- Line two baking sheets with parchment paper and add half of the dough to each baking sheet, spreading it out as much as possible with a spatula. (If you only have one baking sheet, simply cook the crackers in two batches. The dough may fit on one large baking sheet, but it will be very tight and tough to get the dough thin enough for crispy crackers.)
- Add another piece of parchment paper on top of the dough and use a rolling pin to flatten the dough evenly until it is about 1/8 to 1/4 inch thick. The thinner you can make the dough the crispier your crackers will be. (This process can also be done on the countertop and transferred to the baking sheet afterwards if necessary.)
- Once the dough has been rolled out evenly, remove the top piece of parchment paper, sprinkle the top of the crackers with a little extra sea salt and transfer the baking sheet to the oven.
- Cook the crackers for 35-45 minutes, or until the dough is completely dried and golden brown on top. Keep a watchful eye to ensure the dough does not burn as oven temperatures can vary.
- Once cooked, remove the baking sheet from the oven and gently transfer the crackers, along with the parchment paper, to a cutting board.
- While the crackers are still slightly warm, using a very sharp knife, cut the crackers into even squares or shapes of your choice. Alternatively, you can wait until the crackers are completely cooled and break them into pieces.
- Once cooled, serve immediately or store in an air-tight container in the pantry for up to 3-4 days, left any longer the crackers will lose their crispiness.
- Serving Size: 1 serving
- Calories: 190 calories
- Sugar: 1 gram
- Fat: 13 grams
- Carbohydrates: 8 grams
- Fiber: 5 grams
- Protein: 7 grams
Keywords: flax, sunflower, chia, pumpkin, sesame, multi