Seeded Crackers - Gluten Free

Simplistically Seedy Crackers
When we make Raspberry Pear Balsamic, we end up with lots of raspberry seeds. Why waste them - they're full of antioxidants and fiber.  Finding a recipe that calls for raspberry seeds is daunting, so we created our own.  Don't have any - don't worry - other seeds work just as well.   But we gotta ask - why has the chia reached millennial popularity and the raspberry seed hasn't?  What do the big jam producers do with the seeds from their raspberry jam? What do you do when you make raspberry jam or syrup - do you strain the seeds? This is for the folks out there who may happen to have raspberry seeds, and for those of you who don't, but love simplistically seedy and crunchy crackers, this recipe gives you options to use any seeds you are partial to or what happens to be in your cupboard.
  • 1/2 cup almond flour or whole wheat or rice flour (what’s in your cupboard)
  • 1/2 cup sunflower seeds
  • 1/2 cup raspberry seeds or pumpkin seeds
  • 1/2 cup poppy seeds or sesame seeds
  • 1/4 cup ground flax seeds (this is the only seed you shouldn’t substitute if you want this to be gluten free - it holds the mixture together)
  • 1/4 cup chia seeds or quinoa
  • 1 teaspoon salt
  • 2 tablespoons olive oil – we use 1 T Rosemary Garlic and 1 T Arbequina
  • 1 cup water
  • Optional – a teaspoon of red pepper flakes, herbs, or turmeric – depends on what you will be serving them with.


  1. Preheat oven to 300 degrees.
  2. Place all ingredients in a bowl and mix.  It will be runny.
  3. Let sit 10 minutes.  It will bind together.  This is why the flax is important – it and the flour are what will hold the whole thing together.
  4. Once thick, stir and pour onto a silicon baking mat on an 18 x 13-inch baking sheet.
  5. Use a spatula to distribute the mixture evenly over the entire pan. It should be less than ¼-inch thick.  Once smooth and even, score the crackers with a straight edge.
  6. Bake for 50 minutes to 1 hour (they will start to brown around the edges and smell toasty) on the middle rack.  Remove from oven.  Carefully flip the silicon mat over on the cookie sheet and peel off so the crackers are upside down. Put back into the oven with oven temp turned off.  Leave crackers in the cooling oven for another 15-20 minutes or until crisp through.  They will crisp more as they cool.
  7. Store in an airtight container once cool.


  • Serving Size: (1/12 of batch)
  • Calories: 208
  • Sugar: 4 g
  • Sodium: 1 mg
  • Fat: 2 g
  • Saturated Fat: 9 g
  • Carbohydrates: 2 g
  • Fiber: 6 g
  • Protein: 9 g
  • Cholesterol: 0 mg


Leave a comment

Please note, comments must be approved before they are published