I’m a big snacker. I like to graze all day long. So I try to make sure that I always have little handy snacks available. One of my recent favorites are my nut-free Paleo Crackers.
These crispy little crackers are a delicious mix of sunflower, sesame, and flax seeds. You can also add in pumpkin seeds in place of the flax. They are so versatile and easy to make. I’ve made them several times and found that the proportions of seeds doesn’t matter so much as long as you add enough oil and water to make them stick together. You could substitute or add any yummy seeds that you like. I’m going to try hemp seeds next time.
Who doesn’t love a good cracker?
I actually consider crackers just a vehicle for spooning delicious dips and sauces into my mouth. My two favorite things to eat with these simple crackers are Parsnip Hummus and Vital Green Pesto. Or you could do what my little one does and just eat them with almond butter. I have been known to make them into a little treat by topping them with my Cardamom Fig Chia Jam.
Yield:
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PinIngredients
- 1 cup sunflowers, soaked and dehydrated
- 1/2 cup sesame seeds, raw
- 4 TBS flax seeds (like these), ground OR 1/2 cup pumpkin seeds
- 1 TBS fresh rosemary, finely chopped (or 1 tsp dried herb) OR 2 TBS fresh cilantro (finely chopped)
- 1/2 tsp celtic sea salt (I use this one)
- 5 TBS filtered water
- 2 TBS coconut oil (like this), melted
Instructions
- Place sunflower seeds into food processor and process until well ground into flour
- If using pumpkin seeds, add in and pulse several times to break down the seeds.
- Add the rest of the ingredients and pulse until well combined and starting to stick together to form a dough
- Roll out dough between 2 pieces of parchment paper to ¼ inch (or less) thick
- Score the crackers into desired sizes with a pizza cutter
- Bake at 325° for 20 to 25 minutes
- Allow to completely cool then gently break along cut lines
- ENJOY
Do you love grain free crackers? Check out my recipe for Grain Free “Everything” Crackers as well.
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Roël McMahon says
April 3, 2014 at 9:21 amHi,
One of the ingredients is ‘1 cup sunflowers, soaked and dehydrated’. Can you tell me how long to soak and how to dehydrate?
Thanks 🙂
Katja says
April 6, 2014 at 7:13 pmHere is a good explanation on how to do it—> http://wholelifestylenutrition.com/recipes/appetizers-snacks/is-soaking-nuts-necessary-how-to-properly-soak-your-organic-raw-nuts/
I soak mine overnight and dehydrate them at 105’F in my Excalibur until crispy. I store them in the fridge in a big mason jar. I use sunflower seeds for lots of things. I love them, and they make great flour for paleo baking.
Nat says
November 28, 2014 at 1:35 pmBeen looking for a grain/wheat free cracker to have ready as a snack. This is it. Was worried they would crumble, but no. They keep their shape are easy to prepare and most importantly absolutely delicious.
Question: I make these with pumpkin seeds. It I were to use flax could I use the seeds or do they need to be ground.
★★★★★
Katja says
December 4, 2014 at 1:49 pmHi, Nat! These crackers are very versatile. You would have to experiment with flax. They have a different consistency then pumpkin. You could try grinding them a bit or not. I would love to hear how it goes.
Katja says
December 4, 2014 at 1:56 pmYou would have to experiment. Flax has a different consistency. I would grind the flax a bit but you could try it not ground. Let me know if you try it!
Vikki says
February 21, 2017 at 9:15 pmHi. I loved these but my daughters didn’t like the sesame seeds. Do you think it would work replacing them with pepitas?
Thanks
Katja Heino says
February 26, 2017 at 9:58 amYou can totally experiment with any seeds that you like. This recipe is super versatile. 🙂
Kim says
August 24, 2017 at 2:02 pmI add the caraway seeds…scrumptious
★★★★★
Nicole says
January 10, 2018 at 11:47 amThese sound great! Do you know how long they last and how they should be stored? Also, can they be saved in the freezer?
Katja Heino says
January 15, 2018 at 1:14 pmThese crackers will last a few days in an air-tight container. I have not tried freezing them. I’m sure you can. You may have to crisp them up for a couple of minutes in a hot oven after your defrost them.