Multiseed Gluten-Free Crackers
Long ago, across Northern Europe and parts of the Middle East, bakers discovered a simple trick - mix seeds with grains, bake them thin, and you’d get a nourishing bread that stayed fresh for days.
Over time, those rustic seed breads slowly evolved into the crisp, crunchy crackers we love today.
I’ve always found it fascinating how such humble ingredients can create something so satisfying.
When I make Multi-Seed Gluten-Free Crackers, the oven begins to release this warm, nutty aroma as flax, sesame, sunflower, and chia seeds gently toast together - it’s honestly one of my favorite kitchen moments.
As they bake, the crackers turn thin and golden, packed with seeds that bring layers of earthy flavor and a delicate, satisfying crunch.
Inspired by traditional Scandinavian seed crisps yet perfectly at home in modern gluten-free kitchens, these High-Fiber Savory Seed Crisps celebrate the beauty of simple ingredients.
And trust me - once you taste one fresh from the oven, you’ll immediately understand why these little seed-packed crisps are so hard to stop eating.
Nutritional Values (Approximate)
Whole Batch: Protein: ~55–60 g | Fiber: ~40–45 g
Per Cracker (1 of 14 average): Protein: ~4 g | Fiber: ~3 g
Instructions
12 stepsTo Make the Crackers:
Gather your required ingredients.
In a large bowl, combine all seeds, psyllium husk, salt and pepper.
Bring water to a boil. Pour boiling water over the dry mixture and stir immediately.
Add melted coconut oil and mix until fully incorporated.
Let the mixture rest for approximately 1 hour. During this time, psyllium and chia will absorb liquid and form a gel-like binding structure.
Once thickened, place the dough between two sheets of parchment paper.
Roll very thin (about 2–3 mm).
Remove the top parchment and transfer to a baking tray.
Score into crackers with a knife or pizza cutter.
Bake at 155°C/310°F for 45 minutes until fully dry and crisp.
Cool completely before breaking along scored lines.
Serve with the hummus or any dip of your choice.
