Mixed seed rustic crackers

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Mixed seed rustic crackers

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Adjust Servings:
1/2 cup Buckwheat flour
1/4 cup Gluten-free all purpose flour
1/4 cup Gram flour
1/4 cup Cornmeal
2 teaspoons Sea salt
1 teaspoon ground Cumin
1 teaspoon ground Coriander seeds
1 teaspoon sweet Paprika
1/3 cup Water
1/4 cup Olive oil
1 tablespoon Maple syrup
1 tablespoon Line seeds
1 tablespoon Poppy seeds
1 tablespoon Sesame seeds
1 tablespoon Pumpkin seeds

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

These nutty, rustic, gluten-free crackers are perfect for snacking. They don't crumble in your hands and you can easily use them as spoons for dips with no mess. They are also perfect for spreads and "antipasti" platters.

  • 1 hour and 5 minutes
  • Serves 20
  • Medium




If, like me, you’re always craving something to munch, and you are aware of the cost of gluten-free crackers and snacks, you will fully appreciate this recipe. Once you have the right flour mix, you can add the seeds you prefer and make as many variations as you wish. You will get a rustic cracker that’s perfect for dips and spreads, or even to accompany vegan meets, grilled vegetables, and cheese.

To prepare them, Mix all the ingredients for the dough in the mixer’s bowl with a dough attachment. When it becomes too sticky to turn, transfer to a bowl, add the seeds, and form a ball with your hands. Split the ball in two, form two disks, and individually wrap them in plastic film. Put in the fridge to rest for 30 minutes.

Then, oil an oven tray. Take the two disks out of the fridge, unwrap them, and, with the help of a rolling pin, flatten each disk in between two sheets of parchment. Cut off the irregular edges with a pizza cutter or a knife, then cut the regular shape into rectangles or triangles (you can also use a cookie cutter if you prefer a round shape, but you will waste more dough).

Transfer your crackers to the oiled dish, distancing them at least 1/2 in among each other, and put in the oven for 20 minutes. When well golden, take them out of the oven and set aside for 15 minutes to cool down. At this point your crackers will be firm and ready to handle.

You can keep them for up to 1 week in a closed container. We recommend preparing small batches and consuming them fresh.

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10 minutes

Make the dough

Put the flours, line seed, salt, cumin, coriander, and paprika in the mixer's bowl with a dough attachment. Mix well for a few minutes. In a small bowl, mix the water, olive oil, and maple syrup together. While the mixer is still going, slowly pour the liquid mix in, until it's too sticky to turn. Transfer the mix to a bowl, add the seeds, and then knead with your hands to incorporate. Form a ball.

35 minutes


Split the ball in two equal parts, flatten them slightly to form two disks, then wrap each disk in plastic film. Transfer them to the fridge and refrigerate for 30 minutes. In the meanwhile, grease a large baking tray with a little olive oil.

5 minutes

Form the crackers

Pre-heat the oven to 350 F. Take the disks of dough out of the fridge, unwrap them, and place them in between two parchment paper sheets. With the help of a rolling pin, delicately flatten them to the preferred thickness. With the help of a long knife or a pizza cutter, remove the uneven edges, and cut the remaining dough into rectangles or triangles. Transfer them to the baking tray.

20 minutes

Bake and serve

Bake for 20 minutes, until they're well golden on the surface. Take out of the oven and set aside to cool down for 15 minutes. Enjoy your crackers!
Store in a closed container for up to one week.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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