Super seed crackers

Super tasty and so much more nutritious than packaged crackers, these crunchy, gluten-free treats are just asking to be spread with houmous or mashed avocado.


About this Recipe

By: Amanda

Za’atar is a Middle Eastern spice blend which combines herbs such as oregano and thyme with earthy spices including cumin and coriander.  I bought a small quantity from The Source Bulk Foods.  If you are struggling to find za’atar in supermarkets, dukkah could be a good alternative.


Step by Step Instructions

  • 1/2 cup rice flour
  • ⅓  cup quinoa flakes
  • ¼ cup cornflour
  • ¼ cup pumpkin seeds
  • ¼ cup linseed
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • 1 tsp za’atar
  • ¼ cup melted coconut oil
  • 1 cup boiling water
  • 1 tsp Himalayan salt
Step 1

Heat oven to 180℃.  In a large bowl combine the flours, quinoa flakes, seeds, and za’atar. Stir in the coconut oil, then the boiling water and combine well.  

 Step 2

Working in two batches, lay a sheet of baking paper on a baking tray, place half the dough,  then place another sheet of baking paper on top. Slowly and gently, using a rolling pin, roll out the dough in between the sheets of paper, getting it as thin as you can without tearing (if it tears, just patch and roll over again). Remove the top sheet of paper and bake for about 15 min, rotate the tray and return to bake for another 15 min. 

Step 3 :

For the crispest result, let it cool, then bake again for another ten minutes. Turn the oven off and either leave the tray inside to cool completely, or transfer to wire racks to cool. Once cool and crisp, break into single serving size pieces.


Gluten-free and packed with omega 3 & 6 fats, these crackers stay crunchy for days if kept in an air-tight container. 

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