Looking for a healthy and delicious alternative to traditional crackers? These homemade, keto-friendly, and gluten-free seed crackers are the answer! Crunchy, flavorful, and incredibly easy to make, they're perfect to enjoy with cheese, dips, or simply as a tasty and healthy snack. Forget store-bought crackers full of hidden sugars and refined flours, and discover the joy of making your own crackers with simple, natural ingredients.
This recipe was born from a desire for guilt-free snacking. I needed a crunchy accompaniment to my homemade hummus, but I wanted to avoid carbs and gluten. After a few tries, I found the perfect combination of seeds, spices, and olive oil to create irresistible crackers. The result? A healthy snack, full of flavor, and packed with fiber and healthy fats. Perfect for an aperitif with friends or a quick bite! Discover our other recipes on the Purlema recipe blog .
In addition, feel free to explore the main Purlema blog for more interesting articles and further information on wellness and nutrition.
Ingredients
For about twenty crackers:
- 100g of sunflower seeds
- 50g of sesame seeds
- 50g of flax seeds
- 30g of chia seeds
- 1 teaspoon of fine salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon of herbes de Provence (or other spices of your choice)
- 60ml of water
- 30ml of olive oil
Instructions
- Preheat your oven to 180°C (gas mark 6). Line a baking tray with baking paper.
- In a large bowl, mix all the seeds (sunflower, sesame, flax and chia).
- Add the salt, pepper and herbs de Provence (or chosen spices). Mix well to distribute the flavors.
- Pour the water and olive oil over the seed mixture. Mix until you obtain a smooth paste.
- Let the dough rest for about 5 minutes. This will allow the chia seeds to absorb the water and bind the dough.
- Place the dough on the baking sheet lined with parchment paper. Use a spatula or the back of a spoon to spread the dough thinly and evenly over the entire surface of the sheet. The thinner the dough, the crispier the crackers will be.
- Bake the tray for 15 to 20 minutes, or until the crackers are golden brown and crispy. Watch them carefully to prevent burning.
- Remove the baking sheet from the oven and let the crackers cool completely on the sheet before breaking them into pieces. You can use a knife or pizza cutter to cut them into regular shapes before they cool completely.
- Store the crackers in an airtight container at room temperature. They will keep for about a week.
Chef's Tips
- Vary the seeds : You can replace some seeds with others (pumpkin, poppy, hemp...).
- Add spices : Espelette pepper, smoked paprika, curry... Let your imagination run wild!
- For an even more indulgent version : Add a handful of grated parmesan to the dough.
- For a shilajit version, you can add a very small amount of Purval shilajit resin to the paste. Be careful, shilajit has a strong flavor, so use it sparingly (the size of a grain of rice for this recipe).
Conservation
Homemade seed crackers keep perfectly in an airtight container at room temperature for about a week. For optimal preservation, make sure they are completely cool before storing.
