Yes, another paleo cracker recipe. This one is my version of a “cheese” cracker- without the cheese. It’s crispy. It’s savory. And my family loves them.
I made a batch of these the other day, and when I left my family alone for a couple of hours, they were GONE. The whole tray. I guess they were a hit.
These “cheesy” paleo crackers are a spin off of my original paleo crackers. They are completely grain, dairy, and nut free. I have been using sunflower seeds in place of almond flour lately. And I love it. I use soaked and dehydrated sunflower seeds that are ground to a coarse flour in my food processor.
The “cheesy” flavor comes from nutritional yeast. What I love about nutritional yeast:
- Good source of B vitamins, especially B12 (1 TBS provides provides an adult with a full day’s supply)
- Good source of protein (9 grams in 2 TBS)
- Rich in minerals (including iron, magnesium, phosphorus, zinc, and chromium, and selenium)
- Makes EVERYTHING taste better
I hope you enjoy them as much as my kids did!
Yield:
Print
PinIngredients
- 1 cup raw sunflower seeds (preferably soaked and dehydrated)
- 1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
- 1/2 cup raw sesame seeds
- 1/4 cup nutritional yeast (like this)
- 3 TBS coconut oil (like this) (melted)
- 5 TBS filtered water
- 1/2 tsp unrefined sea salt (I use this one)
Instructions
- Preheat oven to 325′ F
- Process sunflower and pumpkin seeds in food processor until you get a coarse flour-like consistency (about a minute or so)
- Add the rest of the ingredients and pulse until well combined. (Mixture will stick together and begin to form a ball. If it doesn’t form ball, add a titch more nutritional yeast.)
- Roll out dough between 2 sheets of unbleached parchment paper (like this) to ¼ inch (or less) thick
- Score the crackers into desired sizes with a pizza cutter
- Bake at 325° for 25-30 minutes (I like to break them up along the scored lines during the last 5 minutes to ensure even baking. BE CAREFUL. They are super hot.)
- Allow to cool and enjoy. Store in an airtight container.
Click HERE to PIN THIS!
You may also enjoy my Grain Free”Everything” Crackers and my Paleo Crackers!
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Jacqueline says
February 6, 2014 at 3:45 pmI have a question. Is there anything one can use to substitute for nutritional yeast? I think I am allergic. Thanks!
Katja says
February 6, 2014 at 7:17 pmIf you can’t do nutritional yeast, you can try my basic Paleo Cracker recipe. They are very similar. 🙂
https://www.savorylotus.com/paleo-crackers-grain-dairy-nut-free/
Kathy says
February 8, 2014 at 6:27 pmIf I do not soak and dehydrate the seeds would I still use raw or could I roast? Don’t have a dehydrator. Look delicious and I need a good cracker recipe! Thanks!
Katja says
February 10, 2014 at 10:52 pmYou can just use raw sunflower seeds. Roasted would work too. These crackers are really versatile. 🙂
Tiffany says
February 21, 2014 at 11:40 amThis is an amazing recipe! About half way through cooking I peeked and it looked like a big oily mess and I was trying to figure out what I did wrong. Once I took them out of the oven and let them sit for a few minutes they were perfect! Texture is great and I love the slightly cheesy taste.
Tammy says
October 23, 2014 at 2:52 pmI just made this and tasted it raw…add a couple handfuls of basil, skip the cooking process and you have PESTO that would be wonderful on spaghetti squash !
★★★★★
Katja says
October 30, 2014 at 12:26 pmTammy,
I love to use pumpkin seeds in pesto. We love this raw too. My little one steals little bites as I am rolling it out.
Jen says
October 12, 2015 at 3:28 pmI really want to make these but can’t use sesame.
What would you suggest subbing the 1/2 cup of sesame for?
My toddler has a sesame allergy and from what I’ve heard it’s becoming a common allergen.
http://www.everydayhealth.com/allergies/what-to-know-about-sesame-seed-allergies.aspx
PS I love your grain free foccacia recipe. Thank you!!!
Katja says
October 13, 2015 at 12:14 pmyou can use any seeds that you like. Maybe just leave them out and add a few more sunflower seeds. This recipe is really forgiving. I would love to hear how it turns out! 🙂