If you’re trying to avoid gluten and hate paying for those speciality gluten free crackers, then try my recipe for Gluten Free Rosemary Garlic Crackers. Using only seeds, I created a thin and crispy cracker that tastes great dipped in hummus, guacamole, or even just by itself. Make a batch of these for your friends and watch as they awe at your homemade crackers.
- Sunflower Seeds– good source of healthy fat and vitamin E, magnesium, and selenium
- Flax Seeds- omega 3, fiber, and protein, just be sure to grind the flax seeds fresh as instructed below. Seeds have fat and if ground and left out at room temperature (shelve at a store) they will go rancid and loose their nutritional value. Always grind your flax seeds as you need them and store them in the fridge with all your other nuts and seeds, in between uses.
- Chia Seeds- just 2 tablespoons of chia seeds contain 4 g protein, 9 g fat, and 11 g of fiber! Chia seeds don’t loose any nutritional value from being cooked with indirect heat, but if you cooked chia seeds over a flame (direct heat), they would loose some of their nutritional value.
- Pumpkin Seeds– contains magnesium, manganese, copper, protein, and zinc! I love using pumpkin seeds as an alternative to almonds, they have a subtle flavor and they cost less
- Sesame Seeds-add a great crunch and are rich in minerals: copper, manganese, magnesium, calcium, phosphorus, iron, zinc
There should really be more crackers in this photo, but as soon as they were cool enough to eat, I couldn’t stop munching on them. They had a great garlic flavor and a nice crunchy texture, and they were the perfect thickness. I notice that with store bought gluten free crackers, I usually need a glass of water with them, because they’re usually too thick and overly dry. However, these crackers had a thin and crispy texture and didn’t taste like cardboard! Yes, these crackers were good enough to eat on their own.
- ½ cup flax seeds
- 3 tbsp chia seeds
- 4 cups water
- 3 tbsp sunflower seeds (pepita)
- 1 tsp sea salt
- 2 tbsp chia seeds
- 1 tbsp garlic powder
- pinch cayenne
- 1 tbsp fresh rosemary, minced
- Grind the flax seeds using a blender of coffee grinder, then place in a large bowl with the rest of the ingredients. Mix to combine and let sit for 30 minutes at room temperature.
- Lay a piece of parchment paper on a sheet pan. Spread mixture evenly onto parchment paper.
- Bake at 350 for about 1 hour, or until cracker is completely firm.
- Cool completely, then break into bite-sized pieces.
Want more gluten free cracker recipes? These look promising: