Mediterranean Gluten-Free Seed Crackers
These Mediterranean-inspired seed crackers are crunchy, nutrient-packed, and naturally gluten-free. Loaded with a mix of pumpkin seeds, sunflower seeds, sesame seeds, and optional add-ins like almonds or cranberries, they make a perfect snack or accompaniment to dips, cheeses, or salads. The psyllium husk acts as a binder and gives the crackers a light, crisp texture without gluten or flour. Sweet, savory, or slightly zesty, these crackers are versatile and easy to customize to your taste.
Time
Prep: 10 minutes
Bake: 40–45 minutes
Total: 50–55 minutes
Ingredients
Base Crackers
1 cup pepitas (pumpkin seeds)
½ cup sesame seeds
½ cup sunflower seeds
6 tbsp black sesame seeds (or mix with white sesame, linseeds, pepitas, or sunflower seeds)
2 tbsp psyllium husk (not powdered)
1 tsp salt (adjust to taste)
1 cup water
4 tsp olive oil (or coconut, macadamia, avocado oil)
1 tsp honey (or maple syrup for vegan)
Optional Sweet-Savory Add-ins
4 tbsp flaked or chopped almonds
4 tbsp dried cranberries (chopped if large)
1 tsp finely grated orange zest
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Mix dry ingredients in a large bowl: combine pepitas, sesame seeds, sunflower seeds, black sesame seeds, psyllium husk, and salt. Add any optional nuts or cranberries at this stage.
Combine wet ingredients in a small bowl: mix water, olive oil, and honey (or maple syrup).
Add wet to dry gradually and stir until a thick, sticky dough forms. Let it sit 2–3 minutes to allow the psyllium husk to absorb moisture.
Transfer to baking sheet and place another sheet of parchment on top. Use a rolling pin to roll the dough evenly to about 1/8–1/4 inch thickness.
Score the dough with a knife or pizza cutter to mark individual cracker sizes. This makes breaking them easier after baking.
Remove top parchment and slide the tray into the oven.
Bake for 40–45 minutes, checking after 30 minutes. The edges should be golden and the crackers should feel firm.
Cool completely on the baking sheet. The crackers will crisp further as they cool.
Break along the scored lines and store in an airtight container. They stay fresh for up to 2 weeks at room temperature or can be frozen for longer storage.
Tips
Use whole seeds for crunch; lightly toast them before mixing for extra flavor.
Adjust thickness: thinner crackers are crispier, thicker ones are chewier.
Parchment paper is essential to prevent sticking.
Don’t skip the psyllium husk; it binds the seeds together.
Flavor add-ins: orange zest adds brightness, herbs like rosemary or thyme can give a savory Mediterranean twist.
Even rolling ensures uniform baking.
Score before baking: cracking without scoring is messy.
Watch the last 5 minutes to prevent burning, especially if nuts are included.
Cool completely before breaking to maintain crispness.
Store airtight to prevent moisture softening the crackers.
Variations
Savory Herb – add 1 tsp dried rosemary and ½ tsp thyme.
Spicy Mediterranean – add ½ tsp smoked paprika and a pinch of chili flakes.
Cheesy Twist – fold in 2 tbsp grated Parmesan.
Citrus & Sweet – add orange zest and 1 tbsp chopped dried apricots.
Nutty Crunch – use 4 tbsp chopped pistachios or walnuts instead of almonds.
Seed Mix – use a blend of chia, flax, and hemp seeds.
Garlic & Herb – sprinkle ½ tsp garlic powder and 1 tsp dried oregano.
Vegan Sweet – use maple syrup and add 1 tsp vanilla extract.
Everything Bagel Style – top with extra sesame, poppy, garlic, and salt before baking.
Chocolate Chip Snack – fold in 1–2 tbsp mini dark chocolate chips after rolling dough for a sweet version.
Q&A
Can I make these nut-free?
Yes, simply omit the almonds or swap with extra seeds.
Can I freeze the crackers?
Yes, store cooled crackers in an airtight container or freezer bag for up to 3 months.
Do I need psyllium husk?
Yes, it binds the seeds and gives structure without gluten.
Can I use powdered psyllium?
Not recommended; it may create a gummy texture.
Can I bake on a silicone mat instead of parchment?
Yes, silicone works fine for even baking.
Can I make mini crackers?
Yes, simply score smaller squares or rectangles.
Can I replace honey with maple syrup?
Yes, for a vegan version.
Do I have to toast the seeds?
Optional, but lightly toasting enhances flavor.
Can I make them thicker?
Yes, just extend the baking time slightly for crispness.
How long do they stay crisp?
Stored airtight, they remain crisp for up to 2 weeks.
Nutrition
(Approximate per serving, 1/8 batch)
Calories: 180–200
Protein: 6–7 g
Fat: 14–15 g
Carbs: 8–9 g
Fiber: 4–5 g
Sugar: 1–2 g
Values may vary slightly depending on add-ins like cranberries or nuts.
Conclusion
These Mediterranean gluten-free seed crackers are a versatile, healthy snack or appetizer. They are crunchy, lightly sweet or savory depending on your add-ins, and packed with protein and fiber. Perfect for pairing with cheese, hummus, or as a standalone snack, they are simple to make and customizable for your flavor preferences. This recipe proves that gluten-free doesn’t mean sacrificing taste or texture.