Gluten-Free Holiday Seed Cracker Recipe

Step 1

Mix all of the ingredients, other than the water and maple syrup, in a medium sized bowl. Make sure your cranberries are chopped quite small.

Step 2

In a measuring cup or other vessel, dissolve the maple syrup into the 1 cup water.

Step 3

Pour the sweetened water over the seed mixture and stir to combine. Make sure that the cranberries are evenly dispersed and not clumped together.

Step 4

Preheat your oven to 275 degrees F and allow the mixture to sit and soak for 10 – 15 minutes until the water has been absorbed. Prepare two large baking sheets with parchment paper. *Do not use wax paper as the crackers will stick!

Step 5

Once the water has been absorbed, spread half the seed mixture on each prepared baking sheet. Spread the mixture into as thin a layer as you can. The thinner you spread the mixture the crunchier the crackers will be. You should have a rectangle of about 12×10 inches.

Step 6

Bake the crackers for 20 minutes then turn the pans to encourage even baking and loosely cover the crackers with another sheet of parchment paper so they don’t burn. *See notes for my alternatives if you don’t have parchment paper.

Step 7

Bake for an additional 20 minutes.

Step 8

, remove the crackers one sheet at a time and quickly score the crackers into squares using a knife (be careful to not drag through the larger nuts and seeds damaging the cracker). Return the scored crackers to the oven and allow the oven and the crackers to cool down. Cooling in the warm oven will remove excess moisture and the crackers will become really crispy and delicious! You can loosely cover the crackers again during this time if you’re worried they might get overdone but keeping them uncovered can help to dry them out. Sometimes I check them after about an hour and remove the cover at that point.

Step 9

Once the oven and crackers have fully cooled, break the crackers along the score lines and store in an airtight container on your counter for 2-3 weeks. They will also stay crispy in an airtight container in the fridge but mine are usually gone after a few days on the counter!