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By Katja Heino 14 Comments
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“Cheesy” Paleo Crackers (grain, dairy, and nut free)

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"Cheesy" Paleo Crackers (grain, dairy and nut free) savorylotus.com

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.

"Cheesy" Paleo Crakers dairy and nut free)~ savorylotus

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!

"Cheesy" Paleo Crackers (grain, dairy, and nut free) ~ savorylotus

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"Cheesy" Paleo Crackers (grain, dairy and nut free) savorylotus.com

“Cheesy” Paleo Crackers (dairy and nut free)

★★★★★ 5 from 2 reviews
  • Author: Katja from Savory Lotus
  • Yield: 30-40 small crackers 1x
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Ingredients

  • 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

  1. Preheat oven to 325′ F
  2. Process sunflower and pumpkin seeds in food processor until you get a coarse flour-like consistency (about a minute or so)
  3. 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.)
  4. Roll out dough between 2 sheets of unbleached parchment paper (like this) to ¼ inch (or less) thick
  5. Score the crackers into desired sizes with a pizza cutter
  6. 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.)
  7. Allow to cool and enjoy. Store in an airtight container.

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"Cheesy" Paleo Crackers (grain, dairy and nut free) - savorylotus.com

You may also enjoy my Grain Free”Everything” Crackers and my Paleo Crackers!

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Filed Under: Breads and Crackers Tagged With: crackers, fermented food, grain-free baking, Paleo, paleo crackers

Reader Interactions

Comments

  1. Jacqueline says

    February 6, 2014 at 3:45 pm

    I have a question. Is there anything one can use to substitute for nutritional yeast? I think I am allergic. Thanks!

    Reply
    • Katja says

      February 6, 2014 at 7:17 pm

      If 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/

      Reply
  2. Kathy says

    February 8, 2014 at 6:27 pm

    If 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!

    Reply
    • Katja says

      February 10, 2014 at 10:52 pm

      You can just use raw sunflower seeds. Roasted would work too. These crackers are really versatile. 🙂

      Reply
  3. Tiffany says

    February 21, 2014 at 11:40 am

    This 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.

    Reply
  4. Tammy says

    October 23, 2014 at 2:52 pm

    I 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 !

    ★★★★★

    Reply
    • Katja says

      October 30, 2014 at 12:26 pm

      Tammy,
      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.

      Reply
  5. Jen says

    October 12, 2015 at 3:28 pm

    I 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!!!

    Reply
    • Katja says

      October 13, 2015 at 12:14 pm

      you 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! 🙂

      Reply
  6. Elaine says

    March 1, 2020 at 9:26 pm

    These are my favorite cracker (healthy or otherwise) recipe. Easy, quick, delicious, AND HEARTY. Other cracker recipes are so light & crispy that I can binge the whole recipe all by myself. These are satisfying–can’t ask for anything more! FYI: I upgrade the nutritional profile by “subbing” in some flax seeds. Also great with a cheese board. Thank you!

    ★★★★★

    Reply
    • Katja Heino says

      March 5, 2020 at 11:27 am

      Yay! We LOVE these crackers too. I could totally binge on the whole tray myself too. 🙂

      Reply

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