Easy Seedy Crackers (Gluten-free, Vegan, and so addictive!)

The ultimate healthy snack for your afternoon slump – these gluten-free seed crackers are crispy, nourishing, and irresistibly good.

Category: Baking, Side

Looking for a wholesome, gluten-free snack that’s as nourishing as it is versatile? These homemade seed crackers are by far the best I’ve ever made – crunchy, satisfying, and packed with flavour. With just a few simple ingredients like rice flour, olive oil, and mixed seeds, they come together easily and taste amazing.

I love them dipped in hummus as a mid-afternoon pick-me-up, or topped with my favourite spreads and proteins for a lighter lunch. They also shine on a grazing platter and, wrapped in cellophane, make a thoughtful edible gift.

Whether you’re planning healthy snacks for the week, feeding friends, or simply looking for a gluten-free cracker recipe that actually satisfies – you’ll keep coming back to this one again and again.

Introduction

Easy Seedy Crackers (Gluten-free, Vegan, and so addictive!)

45 mins

Makes 32 crackers (depending on size)

Cook Mode: OFF

Ingredients

Servings: Makes 32 crackers (depending on size)

160 g rice flour
40 g pumpkin seeds
35 g sunflower seeds
30 g sesame seeds
20 g linseeds
15 g chia seeds
8 g dried herb or seeds for flavour (see tips)
1 tsp salt
60 ml extra virgin olive oil
200 ml boiling water
1 tsp flaky sea salt for sprinkling
2 tsp poppy seeds or black sesame seeds for sprinkling

Directions

Preheat oven

Preheat oven to 150°C fan bake.
Line two flat baking trays with baking paper (mine measure 40 × 60 cm, which allows the mixture to be rolled nice and thin).

Mix ingredients

In a large bowl, combine the rice flour, pumpkin seeds, sunflower seeds, sesame seeds, linseeds, chia seeds, dried herbs or seed flavouring, and salt. Stir until evenly distributed.
Add the olive oil and boiling water, then stir quickly with a spatula until a thick, sticky dough forms. If the mixture seems a little thin, let it sit for 5–10 minutes — it will gradually thicken to a spreadable texture.

Shape the crackers

Divide the mixture in two.
Place one portion onto a lined baking tray. Lay a second sheet of baking paper on top and roll the mixture out as thinly and evenly as possible. Then, using the edge of your hand or your fingertips, gently press and spread the mixture further so it reaches the thinnest layer you can manage across the whole tray.
This step is important — the thinner the mixture, the crisper and easier the crackers will be to eat. If left too thick, they will be hard to chew.
Remove and save the top sheet of baking paper to reuse.
Lightly score into cracker-sized pieces with a sharp knife or pizza cutter, then sprinkle with poppy seeds and flaky sea salt.
Repeat with the remaining mixture on the second tray, reusing the baking paper. If some mixture doesn’t fit, bake it separately on a smaller tray.

Bake & cool

Bake for 40 minutes, rotating trays halfway through for even colouring. The crackers should be golden and starting to lift and curl slightly at the edges.
If not evenly browned, return to the oven in 5-minute increments until crisp.
Allow to cool completely on wire racks, then break along the scored lines into crackers.
Store in an airtight container for up to two weeks, or freeze for longer storage.

Tips

Trouble shooting – If your crackers are brown at the edges but still slightly pale in the centre, simply return them to the oven for another 5–10 minutes. Every oven varies, and thinner areas cook faster than thicker ones. The crackers will continue to crisp up as they cool, so aim for an even golden colour before removing from the oven.
Roll it thin – For the best texture, I use two large, flat baking trays (40 × 60 cm, no lip). Rolling the dough directly on flat trays makes it much easier to roll it very thin, producing crackers that bake up thin and crisp.
Flavour twist – Try fennel, rosemary, or a sprinkle of cumin and chilli flakes for extra kick.
Seed swap – Adjust the ratios to what you have — more pumpkin seeds, extra sesame, or skip the herbs if needed.
Keep it rustic – No need for perfect squares; break into shards for that homemade look.

Equipment

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Kia ora, and welcome to Māia.

I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here

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Tips

Trouble shooting – If your crackers are brown at the edges but still slightly pale in the centre, simply return them to the oven for another 5–10 minutes. Every oven varies, and thinner areas cook faster than thicker ones. The crackers will continue to crisp up as they cool, so aim for an even golden colour before removing from the oven.
Roll it thin – For the best texture, I use two large, flat baking trays (40 × 60 cm, no lip). Rolling the dough directly on flat trays makes it much easier to roll it very thin, producing crackers that bake up thin and crisp.
Flavour twist – Try fennel, rosemary, or a sprinkle of cumin and chilli flakes for extra kick.
Seed swap – Adjust the ratios to what you have — more pumpkin seeds, extra sesame, or skip the herbs if needed.
Keep it rustic – No need for perfect squares; break into shards for that homemade look.

Equipment

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