Seed crackers piled in bowl with a dish of marinated feta on the side.
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Crunchy Seed Crackers (Gluten Free, Vegan)

Adapted from French Appetizers (Gibbs Smith 2019), by Marie Asselin. These crunchy seed crackers come from my friend and fellow blogger, Marie Asselin. Her book is devoted to the art of French entertaining, filled with both classic and contemporary appetizers and nibbles. These crunchy yet tender seed crackers are one of my favorites. Olive oil, sea salt and herbs de Provence give the crackers a lovely flavor (herbs de Provence is found in the spice aisle of most grocery stores, but if you can’t find it you could use an Italian seasonings mix or your favorite dried herb blend). The crackers are delicious with dips, such as my Creamy Pea Dip, or any soft cheeses. I especially like to serve them with marinated feta, which I make by dousing a block of feta with good quality olive oil and a smattering of fresh herbs. To make the crackers gluten-free, I use brown rice flour as Marie suggests (you can use all-purpose flour in its place).
Prep Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: easy vegan crackers recipe, gluten free crackers recipe, seed crackers recipe
Servings: 25 crackers
Author: Marie Asselin

Ingredients

  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 cup brown rice flour, plus more for rolling
  • 2 tablespoons ground flaxseeds (flaxseed meal)
  • 2 tablespoons chia seeds
  • 2 tablespoons sesame seeds
  • 1 teaspoon herbs de Provence
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • Oil-based cooking spray, such as olive oil or grapeseed oil
  • Flakey sea salt for sprinkling

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a food processor, combine the pumpkin seeds and sunflower seeds. Pulse until the seeds are coarsely ground. Transfer to a large bowl, and add the brown rice flour, ground flaxseeds, chia seeds, sesame seeds, herbs de Provence, baking soda and salt. Whisk to combine. Drizzle in the olive oil and water. Using a fork or pastry cutter, incorporate the liquids into the dry ingredients until fully combined and the texture resembles coarse meal.
  • Transfer the dough to a lightly floured piece of parchment paper, and gather it into a disk. If the dough seems crumby, drizzle in 1 to 2 tablespoons of water to help it stick together. The dough should be the texture of Play-Doh.
  • Roll the dough into a 1/4-inch thickness (Marie rolls it thinner, but I find a slightly thicker cracker works better for the gluten-free version). The dough will crack as you go, but you can simply pat it back together. Lightly sprinkle the dough with more flour as needed to prevent sticking. Using a pizza cutter or knife, cut the dough into 2-inch wide strips (The dough will seem quite tender and delicate, but don’t fear! Just patch it back together as needed). Cut the strips crosswise to create 2-inch wide crackers. Nudge the crackers apart slightly and brush off any excess flour using a pastry brush. Carefully slide the parchment (with the crackers on top) onto a baking sheet (a rimless baking sheet works great here). Lightly spray the crackers with cooking spray, and sprinkle them with flaky sea salt. Bake until the edges of the crackers are lightly golden, about 20 to 25 minutes. Transfer to a wire rack and let cool completely before serving.

Notes

Do Ahead: Store the crackers in an airtight container at room temperature for up to 1 month.
Tips:
  • Rolling the dough on parchment paper prevents it from sticking. As an added bonus, the entire piece of parchment can be slid directly onto a baking sheet, meaning no transferring of crackers.
  • A pizza cutter makes it easy to cut the dough into crackers, but you could use a biscuit cutter instead. 
  • Don't forget to spray the crackers with cooking spray and sprinkle them with flaky salt before baking - the salt is critical for flavor.