These Easy Whole-Food Gluten-Free Seed Crackers need just five main ingredients, but like all my recipes, I encourage you to adapt and make them your own. As the name suggests, they’re easy, whole-food, and naturally gluten-free. They’re also tree nut, peanut, soy, sesame, and oil-free, making them a great option for anyone with multiple allergies. The salt and flavouring is up to you, and the seasoning can be whatever you fancy.
Now, while I do love a bit of customisation, some ingredients here are essential. Chia and linseeds work as binders when mixed with water. Sunflower seeds and pumpkin seeds make the crackers deliciously allergy-friendly, and the mashed potato is my secret weapon — it makes spreading the cracker mix super easy, just like in my potato and seaweed Scottish oatcakes. I also made a few batches using both purple and orange kūmara (you might know it as sweet potato). The kūmara had a sweeter flavour and gave an interesting colour to the crackers.
If you’re not too concerned about perfect shapes, bake the mixture as one large sheet and break it into rustic shards. Trust me, they taste just as good, no matter how they look!
Easy Whole-Food Gluten-Free Seed Crackers
This mixture makes approximately 1.35kg (that’s 3 large 30 x 40 cm sheets) of crackers.
Preheat the oven to 180ºC.
Ingredients
- 1/4 cup linseeds
- 1/4 cup chia seeds
- 1/2 cup sunflower
- 1/2 cup pumpkin seeds
- 2 cups cold water
- 3 cups warm mashed potato or Kūmara (sweet potato) – approximately 600g
- optional – salt for mashed potato
Method
Add all the seeds and water to a large mixing bowl, stir and set aside for at least 20 minutes, stirring occasionally to ensure the mixture is evenly combined and hydrated.
While the seeds are soaking, wash and boil the mashing potatoes (or kūmara) until cooked. Use a ricer or mash and pass the potato through a sieve for smooth potatoes.
Optional: Season the potatoes with salt to taste — no plant butter or milk needed. Omit this step if on a salt-free diet.
Line three large baking trays with greaseproof paper. Divide the mixture between them and spread evenly with a palette knife. Cut into shapes or score with a knife before baking.
Optional: Sprinkle the sheets of cracker dough with seeds like nigella seeds for a hint of onion (they taste like onion, but are not from the onion family), poppy or sesame. More flavour options see below.
Bake for 20 minutes, then turn the crackers over on the baking trays and peel off the baking paper so the underside can crisp. Check the top and bottom trays and swap their positions in the oven if needed. Bake for a further 20 minutes and check again. The crackers should snap when ready, if not reduce the oven temperature and bake until crisp.
Remove from the oven and cool on baking racks before storing in airtight containers or vac pac to keep fresh longer.
More Flavour Options
- Rosemary and plant-based parmesan or nutritional yeast for a nut-free cheesy taste
- Tomato past, finely diced sun-dried tomatoes and olives
- Aleppo chilli and sumac
- homemade mustard with vegan honey
- Plant-based pesto
- Preserved, dried or zest of lemon
- Sesame-free dukkah
to Serve
These whole-food gluten-free crackers are a perfect for a snack or a plant-based platter, add some green tomato caper berries or green tomato chutney,preserved walnuts or a quick pickled red onion, and we can’t forget the cheese. If you’re new to plant-based cheese making, try these easy plant-based cheese recipes for beginners or some flavoured dairy free labneh.
A vegan smoked salmon pâté is the perfect topper for these seedy little bites. If you like to use your crackers as a dipper, avocado whip, muhammara and my sesame-free hummus are established favourites.
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