Seedy Crackers (Gluten-Free)

Crunchy, gluten-free, seedy crackers made with chickpea flour, seeds and herbs are perfect for snacking, dips or crushing for a salad topping.

How are these seedy crackers different from traditional crackers?

Most crackers rely on refined flour for structure. These seedy crackers are naturally gluten-free and made without any wheat or processed starches. Instead, they use a base of chickpea flour combined with a mix of seeds. This not only gives them a nutty flavour and satisfying crunch but also provides fibre, protein and healthy fats.

They’re also versatile—you can bake them as a single large sheet and snap them into rustic pieces, or score them halfway through baking for neat, uniform shapes. Plus, you can easily adjust the flavours. You can keep them simple with just salt and herbs, add nutritional yeast for a cheesy twist or spice them up with chilli flakes.

These crackers are a nourishing, homemade alternative to store-bought varieties, which can be expensive.

Ingredients you’ll need for these crackers

These crackers come together with a simple mix of pantry seeds, flour and seasonings. Here’s what you’ll need:

• Besan (chickpea flour): a gluten-free flour that binds the ingredients and adds a nutty, earthy flavour.
• Warm water: helps bind the seeds and flour into a spreadable ‘dough’.
• Pumpkin, sunflower and sesame seeds (white or black).
• Chia seeds: act as a binder when they absorb water.
• Ground flaxseeds: another binder that also brings a mild, nutty flavour.
• Extra virgin olive oil.
• Italian mixed herbs, garlic powder and chilli flakes.
• Salt: sprinkled on top before baking to give maximum salty flavour while keeping the salt content low.

A note on besan flour

Besan, also known as chickpea flour or gram flour, is made from finely ground dried chickpeas. It has a naturally nutty, earthy flavour and a golden colour. It is popular in Indian and Mediterranean cooking.

In this cracker recipe, besan acts as a binder, helping hold the seeds together and creating a spreadable dough that firms up into a crunchy cracker once baked.

However, a little goes a long way—too much besan can make the crackers taste slightly bitter. That’s why in this recipe it is balanced with seeds—ground flaxseeds and chia seeds—that also act as binders.

If you don’t have besan flour, you can try substituting it with rice flour or buckwheat flour. Just keep in mind that besan’s unique binding properties come from its high protein content, so you may want to add an extra spoonful of ground flaxseeds or chia seeds to help the mixture hold together. Let me know if you give this a try and how it goes.

Why use ground flaxseeds, not whole flaxseeds?

Whole flaxseeds add crunch to seedy crackers but pass through the digestive system undigested, meaning you miss out on their nutrients. When flaxseeds are ground, they allow for better absorption of their healthy omega-3 fats, proteins, antioxidants and soluble fibre [Mayo Clinic].

When ground, flaxseeds also absorb water more effectively, creating a gel-like texture that helps bind the crackers. So using ground flaxseeds, rather than whole seeds, not only improves the nutrition of your crackers but also helps bind the seeds and flour together.

Recipe tips

• Shape and score: bake the mixture as a single large sheet and snap into rustic pieces once completely cooled. Alternatively, about 10 minutes into baking, you can score the crackers into squares, rectangles or triangles.
• Crispiness: the crackers will continue to crisp up as they cool, so don’t worry if they feel slightly soft when you first take them out of the oven.
• No flipping needed: there’s no need to flip the crackers during baking—this keeps them intact and evenly golden.
• Flavour variations: customise the flavour to your liking. Add 2 tablespoons of nutritional yeast for a cheesy taste or swap the Italian herbs for cumin and smoked paprika.

How to serve these seedy crackers

These crunchy crackers pair beautifully with both savoury and fresh flavours. Try them with a creamy dip, such as hummus or guacamole. Or serve on a platter alongside cheeses, pickled vegetables, chutney or fresh vegetable slices.

They are also a delicious topper for grain bowls or salads, similar to how you would use croutons—think a seedy Caesar salad or a side to a Greek salad. Or try them alongside a creamy soup, such as curried broccoli or Thai pumpkin soup.

Storage and freshness

Once cooled, store seedy crackers in an airtight container in a cool, dark place. They’ll keep crisp for up to a week. If you live in a humid climate, consider storing them in the fridge to prevent them from softening. If they do soften, dry them out in the oven for a few minutes, until crispy.

For longer storage, you can freeze the baked crackers in a sealed container or bag for up to 2 months. To enjoy, simply let them defrost at room temperature and pop them in a 100°C oven for 5-15 minutes to refresh their crunch.

Have you tried making these crackers?

I’d love to hear how your crackers turned out.

Let me know in the comments if you tried this recipe and how you customised it—did you add extra seeds, spices or a sprinkle of nutritional yeast?

If you enjoy wholesome, crunchy snacks, you might also like my recipe for baked polenta chips.

Want more seedy recipes?

If you love these seedy crackers, you might enjoy some other recipes that add seeds for crunch and texture, such as:

• Seedy gluten-free and dairy-free ‘muesli’ slice
• Roasted pumpkin seeds for snacking or as salad sprinkles
• Dukkah with almonds and sesame seeds

I have many salad and dessert recipes that incorporate seeds; you may also like to try these.