Seeds and nuts aren’t supposed to make up a huge part of the grain free diet (they are a little harder to digest for most people) but they’re great for guacamole, and any other dip! They’re also delicious on their own.
Grain free crackers are easy to make in the food processor, and without gluten we don’t have to worry about over processing them making them tough.
Grain Free Crackers made with Sesame and Sunflower Seeds
Seeds and nuts aren't supposed to make up a huge part of the grain free diet (they are a little harder to digest for most people) but they're great for guacamole, and any other dip! They're also delicious on their own. Grain free crackers are easy to make in the food processor, and without gluten we don't have to worry about over processing them making them tough.
PrintIngredients
- 1 cup unsalted sunflower seeds hulled
- 1 teaspoon sea salt the coarse kind is fine
- 3 cloves of garlic peeled
- 1 cup sesame seeds hulled
- Up to 1/4 cup water
Instructions
- Preheat oven to 350 degrees.
- In the bowl of the food processor, using the regular metal blade, combine the sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 minutes until the seeds have turned into a dense flour. Add in the sesame seeds and pulse to mix (the sesame seeds don't need to mix all the way in). Slowly add in the water, a couple tablespoons at a time, until the seeds all clump together in a ball. Remove and knead to distribute the sesame seeds through the sunflower seed mixture. The mixture isn't a very pretty color at this point, but it improves beautifully with baking.
- Between parchment paper, roll the dough out until it is very thin for crisper crackers, or up to 1/4 inch thick for more sturdy crackers, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We'll use the cut lines to break the crackers on after they're cooked.
- Bake for 15-20 minutes, or until golden brown. Allow to cool while still on the cookie sheet, then break along scored lines and serve.
Nutrition Facts
Grain Free Crackers made with Sesame and Sunflower Seeds
Amount Per Serving (1 serving of 12 crackers)
Calories 133 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 234mg 10%
Potassium 149mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 4g 8%
Vitamin C 0.2%
Calcium 12.9%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Deanna
September 22, 2010 at 6:22 amThese look delicious. I’ve done a couple of grain free crackers on my site, but I’ve not used this particular combination. I’ll have to give yours a whirl!
[email protected] The Coconut Mama
September 22, 2010 at 1:36 pmAwesome! I’ve been looking for a good gluten free cracker recipe for a long time. How does it taste with pumpkin seeds?
Thanks!
Cara
September 22, 2010 at 3:13 pmThe pumpkin seeds are great too- they just make the crackers more green (or at least the seeds that I got did). I didn’t notice a huge taste difference.
jane
March 11, 2012 at 5:15 amwow. This thread was ages ago. Anyone still reading this? Do you need to do anything to prepare the pumpkin seeds or just use them as they are?
Thanks
Randa
April 2, 2012 at 11:33 amFor improved digestibility, I would soak the hulled pumpkin seeds overnight in a slightly salty water solution, per this article: http://www.marksdailyapple.com/soaking-seeds-and-nuts/#axzz1qthoN0PX
Make sure they dry well before processing them.
Hope it helps!
Kimberly
March 20, 2015 at 4:59 amIf I soak my seeds first, can I use them while still damp and just add less/no water when processing? I’m just wondering if they might be easier to blend of there is some moisture? I don’t have a food processor and I’m looking for the simplest way to make these with minimal investment and without large appliances.
Thanks!
Cara
March 20, 2015 at 9:12 amYes! You may need to dry them in the dehydrator for a bit though, I think when they’re completely swelled with water the dough might be too moist.
Yolanda
September 23, 2010 at 8:00 amThank you for this! I have a daughter-in-law who has celiac and I will definitely be making some of these for her. :)
meg @ The Dopamine Diaries
September 24, 2010 at 2:02 pmThis recipe looks fantastic. I have seen similar ones, but nothing this simple.
Thanks!
jean finch
September 24, 2010 at 10:00 pmI made these gf crackers this morning! They are so delicious that I hope we can save a few for tomorrow! I have made others, and these are definitley the best yet! Thanks so much!
Jean Finch
Kathryn
January 19, 2012 at 11:33 pmFantastic tip about the sticks, thank you x 3.
Rachele
September 25, 2010 at 10:08 amI have been making these crackers for years, although 1/2 c grated Parmesan cheese is added to the food processor. A tip for rolling, place a wooden paint stir stick on either side of the dough before placing a second piece of parchment on top. When rolling, the thickness of the wood keeps the mixture a perfect thickness. Tape 2 sticks together for either side, for a thicker cracker..
Kristina D
March 29, 2011 at 5:00 pmI love this tip!! Wow! Thanks!
Michele @ Frugal Granola
October 8, 2010 at 12:41 pmThese will be perfect to pack for our son on our upcoming trip! Thank you for an egg, dairy, & grain-free recipe. :)
Blessings,
Michele
Cara
October 8, 2010 at 12:57 pmOh wow, do you have someone in your family who is egg, dairy AND grain free? I tried taking Hannah off of eggs and dairy (she’s always off grains) for a couple weeks and it was hard coming up with food to feed her! Thankfully her issue didn’t seem to be eggs or dairy and they’re back in her diet now.
Michele @ Frugal Granola
October 15, 2010 at 7:28 pmMy son is dairy, egg, & gluten-free; my daughter & I are both gluten-free, but I love having grain-free options, too. :) I’m making them right now! I’m subbing cinnamon instead of garlic for this batch.
Thanks!
Michele
Chickiepea
December 9, 2010 at 8:59 pmThanks for clearing that up! It looks like we all reached a very happy solution. I have been in email contact with the site owner all day and he has been working to make us all happy, which I think is awesome. I think the resolution was ingenious too- to have the ingredients list show in a search engine but have it link directly to you for directions, which will drive even more traffic your way :)
Kudos to us all for keeping cool heads. And double yay for all of us who share our recipes and ways to manage eating better/healthier foods ;)
Ceitllyn
January 20, 2011 at 2:25 pmHave you tried to sprout sesame seeds? That is the next thing I want to try, wondering if there were any tricks you learned if you have sprouted them before. Thanks for the post. Yours is one of my favorite blogs :)
Cara
January 20, 2011 at 2:53 pmThanks Ceitllyn! I haven’t tried to sprout sesame seeds yet, though I have soaked sunflower seeds in saltwater then dehydrated them recently- really good! Can you let me know how they turn out if you do sprout them?
Izzy
May 3, 2011 at 12:49 amWill these work without the sunflower seeds? We are a GAPS family on stage 4 right now. I’ve been making pumpkin crackers. Just soaked pumpkin seeds(that’s been dehydrated & ground) and egg.
Cara
May 3, 2011 at 9:34 amYup, they’ll work with just pumpkin seeds :)
Geisha
May 10, 2011 at 3:16 amIs there any way i can do this without a food processor? Maybe using a Blender or maybe process sunflower seeds in my coffee grinder before proceeding.. Any thoughts?
Cara
May 10, 2011 at 8:25 amYou may be able to do this with a blender, just pulse rather than running so it doesn’t turn into sunflower butter :)
shannon
January 24, 2012 at 3:18 pmCan you use tahini and skip the water?
Michelle
January 26, 2012 at 9:38 pmCould I substitute something for the sesame seeds? My son is allergic.
Suzanne
March 21, 2012 at 1:52 pmGerbs pumpkin seeds can be a substitute for the sesame seed just combine the sunflower seeds and it should work out fine. My son is allergic to nuts (except almonds) but almonds can work as a sesame seed sub. as well.
Kim
January 26, 2012 at 9:39 pmCan these be made without the sesame seeds?
Alex
February 9, 2012 at 11:55 pmcan you make these without sesame seeds? They make me sick, but these crackers look so good!
Kate
March 9, 2012 at 2:14 pmDelicious crackers. Tip: Put dough on 1 sheet of parchment paper cut to size for your baking sheet.
Place a large size of Suran Wrap to cover the dough and roll out. Once rolled out, simply pick up the parchment paper and place on baking sheet. Much easier than using two pieces of parchment paper
and you can see what you’re doing.
Tina
August 30, 2012 at 2:19 pmI am so excited to find your site with all these recipes~~~ I’ve been diagnosed with a gluten allergy as well as chronic Candida. So, to say my foods have been limited is an understatement! But, as I continue to research options, this is becoming fun and a hobby of finding new and unique recipes and ways to substitute my old ways.
Thank You!!!
Martina
December 4, 2012 at 4:15 pmThese are delicious! Used a mixture of sunflower and pumpkin seeds. Also substituted almond flour for the sesame seeds that I didn’t have. Thanks again for a wonderful GAPS recipe to cheer our day!
Dana
January 22, 2013 at 2:22 pmI’ve been making these regularly and have experimented with several variations. Our favorites are Parmesan, garlic, basil and raisin, cinnamon, honey. The raisen crackers have to be watched carefully because honey tends to burn easier.
Debi
March 25, 2013 at 6:40 pmThese are pretty tasty! Would not recommend using that much garlic though, I used one clove and it was perfect, guess it’s up to individual taste. I also combined pumpkin and sunflower seeds that I already had soaked and mixed, they had a touch of cayenne in them so it added to the flavor as well.
Beth
April 6, 2013 at 8:31 pmI am so impressed with these crackers and can’t thank you enough for posting this recipe. Being on the GAPS diet is quite the challenge, especially in terms of satiating my need for a crunchy snack, and this recipe is such a lifesaver. I was skeptical as the aroma of the mixed ingredients wasn’t that appetizing, but definitely knew something was up when I opened the oven after twenty minutes had passed as they smelled delicious at that point. I followed your recipe almost exactly, except having added a bit more water and one additional garlic clove and they turned out great. They have the texture of a Cheez-It and the flavor a bit like Wheat Thins, but better. For me, the recipe yielded about 45 crackers. I’ve already eaten more than 2 rows. Looking forward to adding parmesan cheese as someone else suggested and/or topping these with cheddar cheese slices and/or peanut butter. So many possibilities! Thanks again for posting this.
Savvas
April 24, 2013 at 2:40 amI will definitely try this. Thanks for this GF recipe.
Lily
May 23, 2013 at 2:54 pmI really like them, they are verrrrrrrrrrry good!!!
Sara Curran
August 19, 2013 at 12:10 pmJust made these for my daughter with Type One Diabetes. They are so easy to make and she loves them! Thank you!!!
Neve Dalyna
August 14, 2014 at 3:35 pmWe just made those. They are nice and crunchy. The only thing is that they have a bitter after taste. They aren’t burnt,so would you have an idea why is that? We followed the exact recipe. Thanks! N
Kath
August 17, 2014 at 7:20 amThis is a simple and delicious recipe. Parchment paper is a must. And I really appreciate the suggestion to use two paint-stirring sticks as a guide for rolling out a consistent thickness of crackers. I’m going to add flax seed and parmesan cheese next batch. Yum!
Carol
February 28, 2015 at 7:41 amI LOVE THESE CRACKERS! Do you have the nutritional breakdown, at least approximations? Mainly carb count? Is there any?
Jodi M
June 15, 2018 at 8:41 amI am looking forward to trying this recipe. I was having a bit of a hard time because I wanted to see how thick you were rolling the crackers & what your dough looked like in the processor but the camera was mostly trained on your upper torso.