Homemade Six Seed Crackers (Grain-Free)
These crispy seed crackers are made with six different seeds, salt, pepper, and a touch of honey. Grain-free, gluten-free, oil-free, and packed with healthy fats and fiber, this is the snack you’ll want to munch on every week.
If you think homemade crackers are too much work, this recipe will change your mind! Let’s stock up on seeds and learn how easy it is to make these seed crackers!
Why You’ll Love This Recipe
FYI – These flatbread crackers are also a great source of plant strerols, naturally occurring compounds in nuts and seeds that can help lower LDL (bad) cholesterol.
Recipe Ingredients
Here are the main ingredients needed to make homemade six seed crackers. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Seeds. Ground flax seeds (flaxseed meal) and chia seeds stand in for flour and eggs in this recipe. When combined with water, they form an egg-like gel that binds the other seeds together. In addition to these, I recommend hemp, sesame (black or white), sunflower, and pumpkin seeds (pepitas). These are all readily available at Trader Joe’s, the grocery store, a natural food store, or online.
Honey. I use just a touch for some natural sweetness.
Salt & pepper. That’s all I use for seasoning in this recipe. See the section below for other flavor options.
Substitutions and Variations
- Add more honey if you prefer a sweeter cracker.
- Homemade hot honey adds a delicious kick of heat and sweet flavor.
- The sky’s the limit for seasoning variations. Try cumin and chili powder for a Southwest flavor. Or Italian seasoning mix and garlic powder for a Mediterranean flavor. Or Everything But the Bagle seasoning.
Step-By-Step Instructions
1. Place the ingredients in a bowl and add water. Mix well and let the mixture sit for 15 minutes or until it forms a “dough.”
2. Spread the seed mixture. Line a large (11 x 17-inch ) baking pan with parchment paper, and using a spatula, spread the mixture all the way to the edges, getting it as thin and even as possible.
3. Bake the cracker until golden brown. Once it’s cool, cut or break the cracker into pieces.
Expert Tips
Place the baking pan on the middle rack and rotate your baking pan once or twice during cooking to ensure the cracker cooks evenly.
For a crispy cracker, turn off the oven when the top starts to brown in spots, but leave it in the oven for another 15 minutes.
If you prefer a chewier cracker, remove it from the oven once it’s light golden and let it cool.
What to Serve with Homemade Seed Crackers
Serve these seed crackers with a platter of fresh vegetables and:
Recipe FAQs
Store the crackers in an airtight container in the refrigerator for one week or in the freezer for up to three months. Storing them at room temperature may cause them to become soft if your house is humid.
There is a small amount of honey in this recipe, which adds carbohydrates. To make them keto-friendly, skip the honey or use a non-caloric sweetener plus 2-3 tablespoons of olive oil.
Related Healthy Snack and Appetizer Recipes
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Homemade Six Seed Crackers
Ingredients
- 3/4 cup unsalted sunflower seeds
- 1/2 cup unsalted pumpkin seeds
- 4 tablespoons chia seeds
- 4 tablespoons sesame seeds white or black
- 2 tablespoons hemp seeds
- 1/2 cup ground flaxmeal
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon ground pepper
- 3/4 cup water
- 3 tablespoons honey more or less to taste
Instructions
- Place all of the seeds, flax meal, salt, and pepper in a mixing bowl and stir to combine.
- Add the water and honey, and mix well. Set the mixture aside for about 15 minutes, or until the liquid is absorbed.
- While the seeds are sitting, preheat the oven to 300℉ and set the oven rack to the middle position. Line a large (11 x 17-inch) baking pan with parchment paper.
- When the water is absorbed, and the seed mixture resembles dough, stir well to combine everything and work the mixture into a ball.
- Lay the dough onto the lined baking sheet, and with the backside of a spatula, spread it as thin as you can, without leaving any openings in the dough. It should spread out to within about 1 1/2 inches of the edges of the pan.
- Bake for 45-50 minutes, or until the flatbread is set and just starting to turn golden.
- For crispy crackers, turn off the oven and leave the pan in the oven for another 15 minutes, then remove the pan from the oven.Let the cracker cool. Cut or break into pieces.
- Store crackers in an airtight container in the refrigerator for up to one week.
Also, is it ½ cup of flax seeds, then ground? Or ½ cup of ground flax seeds? The difference is notable.
It’s 1/2 cup of ground flaxseed meal. I use Bob’s Red Mill brand which comes ground. You could buy whole flaxseeds and grind them yourself into a powder but measure them ground.
I had these at a friend’s house, in Greece, and they were perfect. So they sent me the link to this recipe. That was sea level. I live around 7,000 feet (in Mexico) and I’ve made these at least ten times with no positive results to match what I had in Greece. Either they’re too soft (not cracker-like) still too moist, etc. I’ve tried longer bake times, I’ve tried upping the temperature about 25 degrees but I just can’t seem to find that perfect consistency. Any thoughts? And, thanks.,
Hi Paul, if they’re too soft or moist, I would recommend reducing the heat to 250-275ºF and baking them for longer (maybe an extra 15 minutes). I have this recipe on my list to retest and update so if I have any other thoughts when I do that, I’ll shoot you an email!
I couldn’t find the calorie count of these seeded crackers.
Love them! Can you clue me in?
Hi Cathy! Apologies for the delay. I’ve been away. I’m in the process of updating my older recipes to include nutrition info so I just added it. I’m glad you like them!
I want to make seeded flatbread like 2s Company. <1 carb. But the honey is carby. Can you offer a carb free substitute?
Hi Fran, feel free to leave the honey out. It’s just there for flavor. If you like a touch of sweetness, you can use Swerve or Lakanto instead of honey.
These remind me of my favorite Mary’s Gone Crackers! I must give these a try. Thanks Anne for another great recipe!
Thanks for visiting Suzi! I love Mary’s Gone crackers too! These are so easy and because they’re just seeds, they’re really filling and satisfying too. The honey makes them just a little bit chewy too. Hope you like them 🙂
I could never do keto, and I love all the seeds these crackers!
I’m totally with you about keto Lauren! Too many good-for-you foods are off limits! I love all of those seeds too!