Seed Crackers

Why are crackers so tasty?  Or is it just me (and like every kid on the planet) that thinks this?  Now, I haven’t tried every cracker out there, but rarely do I find a brand or flavor that I dislike.  My children are a bit pickier than me, but crackers are one of their favorite snack foods too.


My favorite way to eat crackers are on/with salads – a great crouton alternative.  They add just the right crunch and a bit of saltiness to any leafy green bowl.  I have a lot of cracker recipes on my blog, but considering the quantity my 3 year old eats there shouldn’t be any surprise.  Since I opt for gluten-free, organic brands crackers can be quite the expense!  Making your own is cheaper; granted it does take a bit of extra work, as anything homemade does, but the fresh ingredients, numerous flavor options and cheaper cost is worth it…at least from time to time.  Plus, kids love getting in the kitchen and making their own food.  Or at least that is my experience.  And since kids already love crackers, then baking them will be 10x’s as exciting 😉


These Seed Crackers are pretty self explanatory – they’re mostly made from seeds with a little seasoning and tapioca flour (helps with texture).  They are Paleo, Vegan and allergy friendly (no nuts, egg, dairy, gluten or grains).


Seed Crackers


  • 1/2 Cup raw sunflower seed
  • 1/4 Cup raw pumpkin seed
  • 1/4 Cup white sesame seed
  • 1 Tbsp chia seed
  • 2 Tbsp tapioca flour
  • 1 Tbsp Italian seasoning
  • 1/2 tsp salt
  • 2 Tbsp water


  1. Preheat oven to 350 degrees F.
  2. Place all dry ingredients in food processor.  Blend to a fine flour (chia seeds will remain whole).
  3. Add in water, blend well.
  4. Remove dough from food processor and roll into a ball.
  5. Place ball of dough between 2 sheets of parchment paper.  Flatten and roll with a rolling pin.
  6. Remove top layer of parchment.  Cut dough into cracker shapes using a large knife or pizza cutter.
  7. Transfer crackers (on parchment) to baking sheet and bake in oven at 350 degrees for 10-12 minutes*
  8. Remove and cool to room temperature.  Store in air-tight container up to one week.

Recipe makes 3 dozen crackers

*Cooking time will vary slightly depending on cracker thickness


I have tried making these Seed Crackers numerous times – each time varying the seed quantities to see which I liked best.  There really wasn’t a great flavor difference in any of the batches.  And for every batch, I thought the crackers tasted better after the first day and well through the whole week.  The biggest difference was in baking time, but that is also dependent on cracker thickness.



Like mentioned earlier, my favorite way to eat crackers are with a salad but I also enjoy them plain, or spread with cream cheese or nut butter.



Seed Crackers.jpg


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