gluten free cracker

Whenever you need a quick, healthy, high-protein snack, reach for these Gluten-Free Quinoa Crackers! They're a cinch to make, are extra crispy and go with all your favorite dips!

Gluten-Free Quinoa Crackers

quinoa flour

chickpea flour

hemp seeds

Italian herb seasoning

garlic powder

fine sea salt

olive oil

raw honey

water

Preheat the oven to 350 degrees F.

Add the flours to a dry saute pan and toast on low heat until golden brown, about 3 - 4 minutes.

Transfer the flour to a food processor and add the hemp seeds and seasonings.

With the food processor running, add the olive oil, honey and 1 tablespoon of water. Add the remaining water one tablespoon at a time until you have a thick, pliable dough. (mine used 7 additional tablespoons)

Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it’s about ⅛” thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.

With a pizza cutter, slice the dough into squares. Make them whatever size you like, they’re your crackers after all! Prick with the fork so they don't bubble.

Bake the crackers in the warmed oven for about 15 - 20 minutes, or until they start to brown. The outer crackers will cook faster, so feel free to remove them first (maybe after about 11 minutes) until the others were done.

Remove crackers from the oven and cool completely before breaking apart.* Serve with your favorite dip and enjoy!

A holiday version of my viral gluten-free seed cracker recipe. Slightly sweet, oil-free, and so simple to make!

Gluten-Free Holiday Seed Cracker Recipe

almond flour (see notes for alternatives)

flaxseed (or flaxseed meal)

tbsp chia seeds (¼ cup)

almonds

pumpkin seeds

cranberries,

cinnamon

salt

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.

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

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

Preheat your oven to 275 degrees F and allow the mixture to sit and soak for 10 &#8211; 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!

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&#215;10 inches.

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&#8217;t burn. *See notes for my alternatives if you don’t have parchment paper.

Turn the oven off

, 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&#8217;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. 

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!

SO excited to try these! I love your other seed cracker recipe so I'm sure these will be just as good 😋 thanks for another great recipe Kathryn!

Made these over the holidays to take up to the cottage with my family and everyone loved them!! They went really well with a vegan brie we bought!

https://www.youtube.com/watch?v=ELJ7KydaCJs

A holiday version of my viral gluten-free seed cracker recipe. Slightly sweet, oil-free, still protein packed, and with a festive touch for your holiday platters.

Recipe Links: 
Holiday Seed Cracker: https://tastythriftytimely.com/gluten-free-holiday-seed-cracker-recipe/
Original Gluten-Free Seed Cracker: 
https://tastythriftytimely.com/gluten-free-seed-cracker-recipe/

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Key Moments: 
00:00 Introduction
00:28 Ingredients
00:49 How To Make Them
02:17 What To Watch Out For
02:48 My Tips For Baking
04:03 Recipe Cost

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Gluten-Free Holiday Seed Cracker
½ cup (56g)  almond flour
½ cup (84g) ground flaxseed, or flaxseed meal
4 tbsp chia seeds
½ cup (72g) sliced almonds
¼ cup (32g) pumpkin seeds
⅓ cup (53g) dried cranberries, chopped small
1 tsp ground cinnamon
⅛ tsp salt
1 cup (237ml) water
1 tbsp maple syrup 

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#tastythriftytimely #seedcracker #glutenfreecracker

*Our videos include quick cutting and some brief flashes.

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Top 3 gluten free cracker recipes from across the web

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The most viewed gluten free cracker recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine