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Grain-Free Multiseed Crackers

By Kelly · 38 Comments


These healthy grain-free crackers are so easy to make and are so delicious! In fact, nearly every time I bake these, we eat the entire batch in one sitting, which is why it’s a really good thing that these tasty little crackers are so nutritious!

Similar to Danielle’s and Shannon’s delicious cracker recipes, I was inspired to create a multi-seed version with versatility in mind! So not only is this recipe great with your favorite combo of seeds, it can also be used with fresh or dried herbs to create these scrumptious Simply Herb Crackers.

Made with wholesome blanched almond flour, these tasty little crackers provide a good dose of protein, fiber and nutrients in every crunch! Now that’s what I call a super-food snack!


Place the dough ball between two large sheets of parchment paper and roll out to
1/8-inch thickness. Remove top piece of parchment paper.


Using a pizza cutter or sharp knife, trim the dough to an even rectangle shape. Set aside scraps. Then, cut dough into 2×2-inch squares. Transfer the parchment with cut dough onto baking sheet.

Pictured above (from left to right): Multi-Seed, Rosemary-Raisin and Simply Herb crackers. These delicious and nutritious little crackers are perfect on their own, but are especially yummy when topped with a slice of raw cheese, or used as an edible utensil for your favorite healthy dip! Enjoy!

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Grain-Free Multiseed Crackers

Yield: approximately 50 2x2-inch crackers

Grain-Free Multiseed Crackers

Ingredients

  • 2 cups blanched almond flour
  • 5 tsp of your favorite seeds combo (see *note below for suggestions)
  • 1 tsp dried minced onion
  • 1/2 tsp celtic sea salt
  • 1 tbsp olive oil
  • 1 large egg
  • 1 tsp filtered water

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and water until well blended.
  2. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
  3. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
  4. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
  5. Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
  6. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.
  7. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
  8. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
  9. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.
  10. To keep crackers crispy, store in a freezer-safe container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.

Notes

*Use any type of seeds you desire such as chia, poppy, sesame, caraway, etc. If using sunflower seeds, I recommend giving them a rough-chop first to decrease their size. (One of our favorite combos is: 3 tsp of sesame seeds, 1 tsp of poppy seeds, 1/2 tsp of caraway seeds and 1/2 tsp of chia seeds.)

For more delicious flavor combos, check out these variations:

• Rosemary-Raisin Crackers

• Simply Herb Crackers

3.1
https://thenourishinghome.com/2012/07/grain-free-multiseed-crackers/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Apricot-Almond "KIND" Bars (GF)
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Filed Under: Savory ·

Comments

  1. Connie @ Path to Wellness says

    July 13, 2012 at 6:43 pm

    This looks SO delicious!! Thank you for sharing 🙂 So glad i found your blog and will be following!

    ~Connie
    1pathtowellness.blogspot.com

    Reply
    • Kelly says

      July 13, 2012 at 7:40 pm

      Welcome, Connie! So glad you found me too! I hope you enjoy these! Appreciate you saying hi and leaving a kind note! Blessings, Kelly 🙂

      Reply
  2. Lisa says

    July 13, 2012 at 7:13 pm

    All three of these recipes look wonderful! And I’m always looking for wheat alternatives for my little guy — no intolerance, as far as we know, but he’s a carb monster and I like to help him fill up with more nutritionally dense stuff.

    Have you ever tried these with just almond meal in place of the blanched almond flour? That’s cheaper and easier to make/buy … wondering how it might work.

    Reply
    • Kelly says

      July 13, 2012 at 7:40 pm

      Hi, Lisa! I haven’t tried these using almond meal, but if you do let me know. I’m sure it would be a heartier, grainier cracker with almond meal – more like a whole grain texture. 🙂

      Reply
      • Tami says

        January 13, 2014 at 8:45 am

        I make these with almond meal only, and they are perfection!

        Reply
        • Kelly says

          January 13, 2014 at 8:52 am

          Thanks for sharing, Tami! 🙂

          Reply
  3. Deliciously Organic says

    July 29, 2012 at 3:02 pm

    These crackers look delicious! I love the photo of all of the different variations on the plate. Thanks!

    Reply
    • Kelly says

      July 29, 2012 at 3:09 pm

      Thanks, Carrie! Appreciate you popping over for a visit! I just recently discovered your beautiful, wholesome site and am loving it! Looking forward to getting to know you better! Blessings, Kelly 🙂

      Reply
  4. jan says

    February 11, 2013 at 12:19 pm

    ohhhh I am so going to make these real soon … with a light sprinkle of salt over the top … yummm … pinned and saved to favorites! (I know it’s an old recipe but I just came across it on pinterest)

    Reply
    • Kelly says

      February 11, 2013 at 1:14 pm

      So glad you spotted this one, Jan! These and the rosemary GF crackers are my very favorites! 🙂

      Reply
  5. Marlo says

    March 9, 2013 at 2:29 pm

    I tried my first attempt at grain-free crackers last week using my left-over almond pulp after making milk. Have you had any luck with this approach? The pulp was still very moist so I found it difficult to keep my dough together which resulted in a thicker cracker…still very tasty but lacking that sought-after-cracker-crunch! Any advice would be helpful and appreciated!
    Marlo
    P.S. – I believe you spoke at my Navigating Motherhood group at Compass Bible Church last semester…what a treat!

    Reply
    • Kelly says

      March 9, 2013 at 9:29 pm

      Hi, Marlo! Yes, I did speak at NM. The video is actually up on my site. It was a real blessing to be able to share my passion for meal planning with you all. Regarding your question, you are correct, it is the moisture level that is resulting in a less than perfect crunchy cracker. Blanched almond flour behaves very differently than almond pulp. But I can see why you’re want to use the pulp (to save money and not waste). I would recommend spreading the pulp out on a large parchment lined baking sheet and slow & low baking it in the oven (or use a dehydrator) in order to dry it out. Keep in mind though, that it still will not yield the same result if you use my cracker recipes, since these recipes were developed specifically using blanched almond flour, which is almonds that have had their skins removed and then are very finely ground. So you may want to look for some recipes call for almond meal and use your dried pulp for those recipes. Hope this helps! Many blessings to you, Kelly 🙂

      Reply
  6. Janell says

    March 16, 2013 at 5:39 pm

    Simply amazing! Cannot believe how good these are – and so easy to make!

    Reply
    • Kelly says

      March 17, 2013 at 12:35 pm

      Thanks, Janell! So glad you enjoyed them. Appreciate you taking the time to leave a kind note! Blessings to you, Kelly 🙂

      Reply
  7. Karen says

    March 25, 2013 at 7:28 am

    Can I substitute coconut flour for the almond meal?

    Reply
    • Kelly says

      March 25, 2013 at 3:58 pm

      Hi, Karen. Each GF flour behaves quite differently and so simple substitutions are often not possible, especially when it comes to the science of baking. I would recommend doing a google search for some coconut flour cracker recipes so you can have a base from which to experiment. That would be a lot easier and more successful than trying to adapt a recipe specifically formulated for blanched almond flour. Hopefully this makes sense. Blessings, Kelly

      Reply
  8. Deborah says

    March 25, 2013 at 8:18 am

    I like the idea of using almond meal/flour for the crackers however wonder if there is an alternative for the almond flour. Our school is nut free and this would not be allowed for school lunches. Any alternative ideas would be helpful. Would quinoa flour work?

    Reply
    • Kelly says

      March 25, 2013 at 3:57 pm

      Hi, Deborah. Each GF flour behaves quite differently and so simple substitutions are often not possible, especially when it comes to the science of baking. I would recommend doing a google search for some quinoa cracker recipes so you can have a base from which to experiment. That would be a lot easier and more successful than trying to adapt a recipe specifically formulated for blanched almond flour. Hopefully this makes sense. Blessings, Kelly 🙂

      Reply
  9. Marlo says

    March 25, 2013 at 5:17 pm

    Ok, Kelly!
    I made another batch of almond milk so I had to try this again! I left the almond pulp in my dehydrator overnight and made this recipe in the morning. I used half chia and half sprouted sesame seeds and a teaspoon of granulated garlic…they were perfect! Actually my husband ate almost all of them when I went for a walk! Thanks for the suggestions …this is definitely an almond milk add-on treat for me now!
    Also, as a side-note for the ladies above…I have been subbing homemade sunflower seed flour 1:1 in my grain-free cookie recipes and it has worked beautifully every time. Maybe it would work here? Ijustgrindthe seeds in my blender and then sift them.
    Best to you and please keep sharing!
    Marlo

    Reply
    • Kelly says

      March 26, 2013 at 8:27 am

      Thanks, Marlo! Appreciate you taking the time to check back in and let us know how it went with using almond pulp and your note about using sunflower seed flour! You are a blessing! So glad you and your hubby enjoyed these! 🙂

      Reply
  10. AmieR says

    April 2, 2013 at 9:14 pm

    any suggestions for egg substitution in this? my dd can’t eat eggs

    Reply
    • Kelly says

      April 2, 2013 at 9:25 pm

      Hi, Amie. You could try using an egg replacer for these (such as flax seed as noted below), but I cannot guarantee the results since I haven’t personally tried it in this recipe. Or you could give a different recipe a try that has been specifically created to be egg-free, such as Elana’s Multi “Grain” Crackers: http://www.elanaspantry.com/betsys-multi-grain-crackers/ Lots of blessings, Kelly 🙂
      Flaxseed egg replacement option: 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using.

      Reply
  11. Gary says

    December 7, 2013 at 12:33 pm

    How long can I expect these to stay crispy in the freezer? Having guests next week who are grain free and would like to make ahead.

    Reply
    • Kelly says

      December 7, 2013 at 4:05 pm

      They will stay crisp in freezer, but if they are thawed they will get soft over time. That’s just the nature of almond flour unfortunately. So i would take them out of the freezer just minutes before serving them. They are delicious cold – no one will mind! 🙂

      Reply
  12. Denise Mckeown says

    May 24, 2014 at 2:05 am

    Hi
    I have made my second batch of these crackers they are so tasty I think I could eat them myself! I used caraway and seasame seeds very tasty. Very simple to make and take hardly any time to prepare.
    Making our transistion into healthier food so much easier with recipes like this.
    Thanks so much and bless you and your family.

    Reply
    • Kelly says

      May 27, 2014 at 11:11 am

      Thank you! So glad you enjoyed them. Appreciate you leaving a kind note! 🙂

      Reply
  13. Aishah M says

    December 16, 2014 at 8:43 am

    One of the things I miss about being grain free is crackers. I don’t eat them often but on occasion it’s nice to have them for soup or tuna salad. These look great and I love all the different flavors. I can’t wait to try them all. Thanks, Kelly!

    Reply
    • Kelly says

      December 16, 2014 at 9:31 am

      I hope you enjoy them, sweet friend! 🙂

      Reply
  14. Heather says

    January 30, 2015 at 9:52 am

    How long do thesse crackers keep (should they last that long) in the freezer? So excited to try them and I really want to make a bunch!

    Reply
    • Kelly says

      January 30, 2015 at 5:58 pm

      At least 3-4 weeks, as long as you place them in an airtight container and have a freezer with a relatively steady internal temp. Sometimes those self-defrosting cycles can cause grain-free baked goods to get overly moist. I think the longest I’ve had them in the freezer is a week – cause they’re just too good! 🙂

      Reply
  15. Holly says

    March 26, 2015 at 8:47 am

    I just made these, YUM! So much tastier and healthier than the bland packaged crackers in my pantry!

    Reply
    • Kelly says

      March 26, 2015 at 12:44 pm

      Thanks, Holly! I’m so glad you enjoyed this recipe. I appreciate you taking the time to leave a kind note! 🙂

      Reply
  16. KE says

    December 20, 2015 at 8:44 am

    Hi Kelly! Is dried minced onion the same thing as onion powder? Could I use onion powder instead? These look delicious.

    Reply
    • Kelly says

      December 20, 2015 at 4:35 pm

      Yes, these are two different things, but you could leave out the dried minced onion and the recipe would be fine. Or you can opt to use onion powder. But because onion powder is fine ground, use half of the amount. 🙂 Enjoy!

      Reply
      • KE says

        December 25, 2015 at 7:16 pm

        Hi Kelly,
        Merry Christmas! I bought the minced onion and made these for Christmas and just wanted to say thanks.. they were a hit and pretty simple to make! I plan to try the other versions soon. Thanks for the great recipe!

        Reply
        • Kelly says

          December 30, 2015 at 8:38 pm

          You are so welcome. Thanks so much for taking the time to leave a kind note. I’m so happy your family enjoyed the recipe. Wishing you a healthy and happy new year! 🙂

          Reply

Trackbacks

  1. 28 Delicious and Healthy Grain-Free Snack Ideas says:
    March 25, 2013 at 1:56 pm

    […] • Grain-Free Multi-Seed Crackers from The Nourishing Home – Crackers are usually a staple of snack time, but we haven't had them since going grain-free. This recipe looks perfect. […]

    Reply
  2. 101 Easy Gluten-Free, Grain-Free Snack Ideas for Kids (and Parents) says:
    January 14, 2014 at 6:22 am

    […] 33. Multi-Seed Crackers […]

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