My Favorite Seed Crackers. Gluten free and high-fiber

Simple. Crispy & Packed with Goodness. Totally Addictive

After years of experimenting, I’ve finally perfected my go-to seed cracker recipe. It’s gluten free, flourless, oat-free, and packed with wholesome seeds, held together with just egg whites and a touch of olive oil. These crackers are crunchy, satisfying, and perfect with hummus, guacamole, or just on their own.

Ingredients

• 3 egg whites
• 1 cup chia seeds
• 3 cups mixed seeds of your choice (I like a combo of flaxseeds, sesame, pumpkin seeds, and sunflower seeds)
• Salt, to taste (about 1–2 teaspoons)
• 2 tablespoons extra virgin olive oil
• 1½ cups warm water
• Optional flavor add-ins:
  • ½ cup finely grated Parmesan cheese (for a savory kick)
  • Dried rosemary, oregano, or other herbs of your choice

Instruction

1. Mix the Base: In a large mixing bowl, combine the chia seeds, mixed seeds, and egg whites. Add olive oil and hot water. Stir well to combine.
2. Add Optional Flavorings: Mix in any cheese or herbs you’re using.
3. Let it Sit: Set the mixture aside for 20 minutes. The chia seeds will absorb the water and help thicken the mixture into a gooey, gel-like consistency.
4. Preheat the Oven: Preheat your oven to 150ºC (300ºF). Line one or two baking sheets with parchment paper.
5. Spread Evenly: Spread the mixture thinly and evenly (about 4–5 mm thick) on the prepared tray(s). Use a spatula or the back of a spoon to smooth it out. If necessary, use two trays to avoid crowding.
6. Bake: Bake for about 1 hour.
   Keep an eye on them during the last 10 minutes – bake longer if you prefer extra crispy, but don’t let them burn.
7. Optional Step: About halfway through baking, remove the tray and score the mixture with a knife or pizza cutter to create clean cracker shapes. Then return it to the oven to finish baking. Alternatively, you can score the mixture before placing the tray in the oven.
8. Cool & Break: Once baked and golden, remove from the oven and let the crackers cool completely. Break into pieces, either rustic chunks or along your cut lines.

Storage Tip: Keep in an airtight container at room temperature for up to 2 weeks (at least).

Serving Idea: These are perfect with dips like hummus or guacamole or cheese and jam – but they’re just as tasty on their own! Enjoy

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