I was thrilled to find a grain free cracker recipe using seeds at Mark’s Daily Apple- I’ve changed it a little bit to suit our tastes and have my recipe to share here with you. 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 just fine on occasion. These crackers are great with liver pate, sliced cheese, 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.
Sesame Sunflower Seed Grain Free Cracker Recipe:
1 cup unsalted sunflower seeds, hulled (I have also used pumpkin seeds with great success!) ~buy sprouted pumpkin or sunflower seeds here~
1 teaspoon sea salt (the coarse kind is fine)
3 cloves of garlic, peeled
1 cup sesame seeds, hulled ~buy sprouted sesame seeds here~
Up to 1/4 cup water
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.
These 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!
Awesome! I’ve been looking for a good gluten free cracker recipe for a long time. How does it taste with pumpkin seeds?
Thanks!
The 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.
wow. 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
For 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!
Thank you for this! I have a daughter-in-law who has celiac and I will definitely be making some of these for her.
This recipe looks fantastic. I have seen similar ones, but nothing this simple.
Thanks!
I 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
Fantastic tip about the sticks, thank you x 3.
I 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..
I love this tip!! Wow! Thanks!
These will be perfect to pack for our son on our upcoming trip! Thank you for an egg, dairy, & grain-free recipe.
Blessings,
Michele
Oh 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.
My 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
Thanks 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
Have 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
Thanks 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?
Will 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.
Yup, they’ll work with just pumpkin seeds
Is 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?
You may be able to do this with a blender, just pulse rather than running so it doesn’t turn into sunflower butter
Can you use tahini and skip the water?
Could I substitute something for the sesame seeds? My son is allergic.
Gerbs 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.
Can these be made without the sesame seeds?
can you make these without sesame seeds? They make me sick, but these crackers look so good!
Delicious 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.