Ridiculously crunchy, impossibly delicious – these Super-Crunchy Gluten-Free Seed Crackers are the perfect healthy nibble.
Believe me when I write that this is one of those recipes that leaves mouths gaping in disbelief – it’s just THAT good.
Whenever I place these crackers on a table – especially when paired with Tasty Yummies Savory Herbed Cashew Pumpkin Dip, they’re gone in a flash accompanied by complementary “oohs and ahhs!”
No one can believe they’re gluten-free.
Everyone wants the recipe.
So – here are my Super-Crunchy Gluten-Free Seed Crackers especially for you. Source yourself some highly nutritional Ethiopian Teff flour, add a bunch of different seeds and you have the foundation for a flavor-packed cracker that stays crisp for days.
You’re in for a real treat!
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Step 1: Blend seeds
Preheat oven to 160 Celsius
Measure and add all the seeds to a high speed food processor and blend for about 40 seconds – until larger seeds are all cut into smaller pieces.
Step 2: Mix flour paste
In a mixing bowl, add teff flour, tapioca, salt, garlic powder, nutritional yeast (if using), and stir well to combine. Next, add the cup of water and mix until well combined.
Step 3: Combine ingredients
Pour the chopped seeds into the flour mix and stir well until everything is well mixed through. If the mixture is very runny, let it sit for a few minutes until the tapioca and chia thicken the mixture a little.
Step 4: Spread mixture on lined oven tray
Place a sheet of baking paper or silpat on a large oven tray and pour mixture into the middle. Using a spatula, carefully begin to spread the mixture as evenly and widely as possible over the tray. Make sure there are no holes in the mixture. Take your time and get this part right.
If you like, you can now sprinkle some more sesame seeds and grind some rock salt over the top of the uncooked cracker mixture.
Step 5: Bake crackers
Place your crackers in the oven for 10 minutes. After 10 minutes, carefully take the tray out of the oven, and use a sharp knife to score lines across the mixture. This will make it much easier for you to break the crackers into pieces when it is fully cooked.
Place the mixture back in the oven for another 40-50 minutes. Make sure you keep an eye on them towards the end of the cooking time – and turn down the temperature if they seem too brown.
Step 6: Test and Cool
Remove the crackers from the oven and check to see if they are fully cooked through. They should snap easily – not just the mixture on the edges, but also towards the centre. If they don’t – put them back in the oven at a lower temperature for anywhere between 10-30 minutes.
If you are not in a rush to eat them, I highly recommend turning the oven off when you think they’re done and letting them sit in the warm oven. This will dry them out even further and make them extra-crunchy.
These crackers will keep beautifully crunchy in an airtight Tupperware container for many days – just how many I don’t know as we eat them all too quickly.
Serve with your favorite cheeses, hummus and dips. My personal go-to is Tasty Yummies Savory Herbed Cashew Pumpkin Dip (pictured). It’s a MUST make.
- ½ cup teff flour
- 6 tablespoons tapioca starch
- 1 teaspoon salt
- ⅓ teaspoon garlic powder
- 2 tablespoons nutritional yeast (optional but adds a cheese-like flavor)
- 1 cup water
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ⅓ cup sesame seeds (plus more for sprinkling on top)
- 1 tablespoon chia seeds
- 1 tablespoon poppy seeds
- 2 tablespoons flaxseeds
- Measure and blend seeds in a food processor.
- In a mixing bowl, mix Teff, tapioca, salt, nutritional yeast and garlic powder. Stir in one cup of water and mix well.
- Combine chopped seeds into flour mix, and mix everything together well. Let this sit for a few minutes to thicken.
- Spread mixture evenly on lined oven tray. Sprinkle with sea salt and sesame seeds if you wish.
- Bake in preheated oven for 10 minutes. Remove from oven and score with a knife to allow easy breaking when the crackers are fully-baked.
- Bake for a further 40-50 minutes, or until very dry, crispy and browned.
- Store in an airtight container for a few days if you have any leftover!