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You will love this Easy Almond Flour Seed Cracker recipe which you can prepare in under 20 minutes! And, these are the best seed crackers I’ve ever tasted. Furthermore, this seed crackers recipe uses almond flour as the base. Moreover, the addition of flaxseeds and chia seeds works as a binder when combined with egg or water. However, they are also sturdy enough to scoop up the thickest dip. The different flavors can be added and changed to suit your tastes.

My Favorite Seed Crackers

These seed crackers are one of my favorite snacks to grab whenever I’m looking for something that is both light and tasty. Ever since going on this healthy lifestyle journey and giving up flour and other similar ingredients though, it’s become a bit more tricky to be able to enjoy crackers that are paleo-approved. Tricky, but not impossible. However, this recipe uses a variety of healthy seeds to make enjoyable paleo crackers that can be used for a variety of purposes

I like all of the health benefits that come with all the varieties we can use and choose from, especially since they’re protein-packed. The nutty flavor adds that special toasty flare to any snack meal or baked goods. These Almond Flour Seed Crackers are a low-carb snack essential! Crispy, easy to make, and versatile, they are the tastiest keto crackers ever!

Most notably, plant seeds are one of the best things that you can eat, as they are generally quite high in healthy monounsaturated fats, protein, fiber, antioxidants, vitamins, and minerals. Regularly consuming seeds in your diet has been shown to reduce your risk of cardiovascular disease. Many people like to enjoy seeds all on their own because of all of the nutritional benefits, but I personally prefer using them in recipes like this to combine them into an incredible “superfood” snack.

Ever since I tried Everything but the bagel seasoning, I practically use it in almost all of my recipes. I love the combination of the toasted garlic flavor and the sesame seeds. Such an easy homemade crackers recipe. Perfect for the lunchbox or to serve with a cheese board.

This healthy recipe uses lots of seeds that all come with their own health benefits.

• Chia seeds – They are quite possibly one of the healthiest seed options of them all, as research has shown that they have incredible benefits for human health.  They are used in a wide variety of paleo recipes for good reason due to their omega-3 fats, iron, protein, and antioxidants. Chia seeds when mixed with water, swell up and create a jelly-like texture. This thickens the cracker batter and helps spread it into the tray.
• Ground flaxseed – Flaxseed is one of the richest plant sources of Omega 3 fatty acids. Like chia seeds, flaxseed swells and gels up to thicken the mixture. Ground flaxseed meal is easier to digest than whole flax seeds. Flaxseeds are high in omega-3 and other nutrients.
• Hemp hearts: unlike most seeds, hemp hearts have a uniquely soft texture. Their flavor is slightly nutty, like a cross between a sunflower seed and a pine nut. If you don’t have hemp hearts on hand, you can substitute them for white sesame seeds.
• Pumpkin seeds – Also known as pepitas. These add healthy fats and lots of vitamins and minerals such as iron, zinc, manganese, phosphorous, and magnesium.
• Sunflower seeds – These help to bring texture and more vitamins and minerals.
• Sesame seeds – A combination of white sesame seeds and black sesame seeds adds great color contrast, but also different flavors and vitamins.
• Almond flour: nut flours are very popular in seed crackers. Almond flour particularly crisps up really nicely and provides a slightly sweet flavor. To keep the chia seed crackers nut-free, sunflower seed flour is an excellent alternative.

How to Make Easy Almond Flour Seed Crackers

1. Make the dough. Add the seeds, almond flour, cheese, egg, herbs, and seasonings into the bowl with the soaked chia seeds, and mix until well combined. All the seeds will sort of clump together.
2. Roll out the dough. It’s easier to place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about 1/6 inch thin. Rolling the dough evenly is particularly important. If the dough is thicker in some places and thinner in others, the crackers will bake unevenly, and some may burn or not quite crisp up.
3. Score the dough. Remove the top layer of parchment paper. Using a knife, cut the dough into desired shapes. I cut the Easy Almond Seed Crackers into squares, but it’s up to you. You can also use cookie cutters for more interesting shapes.
4. Bake. Carefully transfer the dough (with the bottom sheet of parchment paper) onto a large baking sheet and bake it at 350°F/175°C until crispy and golden brown, about 15 minutes, flipping halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
5. Cool. Transfer the cracker onto a cooling rack and let it cool completely before breaking it along the scored lines. Baked goods with nut or seed flours continue to crisp and firm up as they cool.

Seed Crackers Variations and/or Substitutions:

This is why I love to cook and bake, you can be as creative as you want and customize them in any way you like – swap the hemp hearts for sesame seeds, almond flour for sunflower seed flour, salt for Everything Bagel Seasoning –  (a blend of sesame seeds, poppy seeds, sea salt, toasted minced onion, and toasted minced garlic).

You can also add a variety of herbs or spices, nutritional yeast, and hot sauce, or change it up and add any other flavoring ingredient you like.

• Hemp Hearts
• Poppy Seeds
• Chia Seeds
• Cumin seeds (only a small bit will be needed, these will bring a lot of flavors.), caraway, or Fennel.
• Everything Bagel Seasoning – a blend of sesame seeds, poppy seeds, sea salt, toasted minced onion, and toasted minced garlic.
• Nori Komi Furikake rice seasoning – your local Asian store should have it or you can get it here; it’s a blend of tiny, confetti-like strips of dried nori seaweed, black & white sesame seeds, salt, and kelp powder (NO MSG).
• Johnny’s Garlic Spread Seasoning at your local grocer – A truly unique seasoning with real parmesan, Mediterranean garlic taste, and special spices.

How to Store Seed Crackers

• Room temperature: transfer the crackers into an airtight container and store them in a cool, dry, and dark place for up to 1 week. 
• Refrigerating: transfer the crackers into an airtight container and refrigerate them for up to 1 month.
• Freezing: transfer the crackers into an airtight container and freeze them for up to 3 months. 

Easy Almond Flour Seed Crackers

INGREDIENTS:

• 1 3/4 cup almond flour
• 1 cup finely grated parmesan cheese
• 3 tablespoons flaxseed meal
• 3 tablespoons pumpkin seeds
• 1/4 cup sunflower seeds
• 1/2 teaspoon of Everything Bagel Seasoning
• 3/4 teaspoon dried oregano
• 1/8 teaspoon ground thyme
• 1/2 teaspoon red pepper flakes
• 2 eggs, beaten

Instructions:

1. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl, combine all the seeds, seasonings, and herbs, and stir. Pour over egg/warm water and stir until all of the seeds are well incorporated.
3. Preheat oven to 350ºF.
4. Scoop the seed mixture on the parchment paper and use an offset or rubber spatula to smooth it out into a thin rectangle measuring around a 1/6″ thick layer. You want the mixture to be spread thin, but not too thin or the crackers will be too brittle.
5. Use a sharp knife, pizza cutter, or bench scraper to cut the crackers into squares. Don’t worry too much about straight lines, these crackers suit a rustic look.
6. Bake the crackers at 175°C/350°F for around 15 – 18 minutes until the tops of the crackers have dried out.
7. For a crispier cracker; turn off the oven, turn the cracker over, and return the baking pan back to the oven to turn off the oven and bake for an additional 10 – 15 minutes. Keep careful watch the crackers don’t burn. Otherwise, they will taste bitter.
8. Let cool completely.
9. Keep the crackers stored in an airtight container.

NOTE:

Check them regularly: the outer crackers will be baked much sooner and can be removed first. The middle crackers will take the longest to cook. You can flip the middle crackers upside down if you like so the bottoms have a chance to dry out too. However, the baking time will change depending on your own and the thickness of the crackers.

Cool Completely: Ensure the crackers are completely dried out, then let them cool on a wire rack. They will become more crispy as they cool.

Store. Leftover almond flour seed crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). Or, for longer-term storage, freeze in an airtight container for up to 3 months.

Food and Wine Pairing

These crackers are ideal for wine-tasting parties and work beautifully with aged cheese such as Gouda, Jarlsberg, and edam. You could also have small bowls of nuts and dried fruit around the room. If you are looking for an additional wine pairing, try Ricord Merlot or a rich Malbec wine. However, seed crackers with seaweed pair especially well with Riesling and Sauvignon Blanc. You can only find the Ricord Merlot from our Wine of the Month Club program.

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