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Homemade Grain-Free Six Seed Flatbread Crackers
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5 from 7 votes

Homemade Grain-Free Six Seed Flatbread Crackers

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 16 pieces
Calories: 134kcal

Ingredients

  • ¾ cup unsalted sunflower seeds
  • ½ cup unsalted pumpkin seeds
  • 4 tablespoons chia seeds
  • 4 tablespoons sesame seeds white or black
  • 2 tablespoons hemp seeds
  • ½ cup ground flax meal
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¾ cup water
  • 3 tablespoons honey

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 degrees, and set the oven rack to the middle position. Line a baking pan with a Silpat baking mat, or 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 ½ inches of the edges of the pan.
  • Bake for about 50-60 minutes, or until the flatbread is set and just starting to turn golden. 
  • Remove from the oven, and let the flatbread cool. Remove from the Silpat and cut or break into 12 cracker squares, or longer pieces if desired.
  • Store any leftovers in a ziploc bag for up to 4 days. 

Nutrition

Calories: 134kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 77mg | Potassium: 134mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 2mg