Easy Seed Crackers – Gluten Free, Vegan and So Good

These easy seed crackers are gluten-free, vegan, and totally customisable. Perfect for snacking or pairing with your favourite dips, cheeses, and toppings, they’re packed with sesame, sunflower, pepitas, and other seeds for a crisp, flavour-filled bite that’s even better than store-bought. And if you love seeded bread, take a look at my mix-and-make German Bread with seeds for another hearty, homemade treat.

Easy Seed Crackers – Gluten Free, Vegan and Very Good

Prep Time: 10 minutes mins

Cook Time: 55 minutes minutes

Resting Time: 10 minutes minutes

These easy seed crackers are gluten-free, vegan, and totally customisable. Inspired by the pricey store-bought versions, I recreated them at home for a fraction of the cost — and they taste even better. Choose a savoury version packed with sesame, sunflower, pepitas, and black sesame for a striking look, or a sweet–savoury one with cranberries, flaked almonds, and a hint of orange zest. Swap in your favourite seeds, nuts, or dried fruit to make them your own.

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Ingredients

 

Savoury Version

• ⅔ cup 85 g white sesame seeds
• ½ cup 70 g sunflower seeds
• ½ cup 80 g pepitas (pumpkin seeds)
• 6 tbsp 60 g black sesame seeds (or use white sesame, linseeds, pepitas, or sunflower seeds)
• 2 tbsp psyllium husk not powdered
• 2 tbsp 30 g cornflour (cornstarch)
• 1 tsp salt
• 1 cup 250 ml water
• 4 tsp olive oil or coconut, macadamia, avocado oil, etc.
• ¼ to ½ tsp sea salt for sprinkling on top (optional)

Sweet–Savoury Version

• ⅔ cup 85 g white sesame seeds
• ½ cup 70 g sunflower seeds
• ½ cup 80 g pepitas (pumpkin seeds)
• 6 tbsp 60 g black sesame seeds (or use white sesame, linseeds, pepitas, or sunflower seeds)
• 2 tbsp 18 g psyllium husk (not powdered)
• 2 tbsp 30 g cornflour (cornstarch)
• 1 tsp salt
• 4 tbsp dried cranberries chopped if large
• 4 tbsp flaked almonds or chopped natural almonds
• 1 tsp finely grated orange zest
• 2 tsp honey or maple syrup for vegan
• 1 cup 250 ml water
• 4 tsp olive oil or alternative oils
• ½ tsp sea salt for sprinkling on top (optional)

Seed Salad Topper

• ½ cup 75 g sesame seeds
• ½ cup 70 g sunflower seeds
• ½ cup 80 g pepitas (pumpkin seeds)
• 1 tsp salt (or a little more, to taste)
• 1 tsp ground black pepper

Instructions

 

Seed Crackers (both versions)

• Mix dry ingredients: In a large bowl, combine the seeds, psyllium husk, cornflour, and salt.
• For the sweet–savoury version, add the cranberries, flaked almonds, and orange zest at this stage.
• Add liquids: Pour in the water and oil, mixing well. If making the sweet-savoury version add the honey or maple syrup now.
• Rest for 10 minutes
• Preheat oven: Heat to 160°C fan (320°F) or 180°C conventional (355°F).
• Spread out: Place the mixture on baking paper before transferring to a tray. Spread into a neat rectangle, about ½–1 cm thick, using wet or oiled hands or a spatula.
• Cut: Lightly oil a knife, then cut into your desired cracker shapes using a straight up and down motion. Sprinkle with sea salt if desired.
• Bake: Place trays in the middle shelf of the oven and bake for between 50-60 minutes, check after 35 minutes, reinforce cuts and flip over if you wish.
• Dry out: Return to oven for a further 10–20 minutes, or until the crackers feel dry.
• Cool & store: Cool completely on a rack before storing in an airtight container.

Seed Salad Topper Method

• Place all ingredients in a saucepan or frying pan over medium heat.
• Stir frequently for about 10 minutes, until sesame seeds are golden brown and fragrant.
• Remove from heat and cool before storing.
• Keep in an airtight jar or container for up to 1 month.
• Sprinkle over salads, avocado toast, rice dishes, roasted vegetables, or any dish you like.

Video

Notes

• These crackers are totally customisable — swap any seed for another type you prefer (linseeds, pepitas, sunflower, etc.).
• For the sweet–savoury version, you can replace cranberries with chopped dried apricots, figs, sultanas, or dates, and swap flaked almonds for any chopped nuts.
• If you can’t get black sesame seeds, use white sesame seeds or more of your chosen seeds.
• For a vegan sweet–savoury cracker, use maple syrup instead of honey, or omit the sweetener entirely.
• Vary the thickness: thinner crackers bake faster and crisper, thicker crackers take longer but have a heartier bite.
• For extra flavour, try adding 1–2 tablespoons of tahini to the savoury version (baking time may increase to dry out the extra moisture).
• Crackers remain crisp in an airtight container for up to 1 week. If they soften, re-crisp them in a low oven for a few minutes.