Eating nuts and seeds and other gluten-free snacks are one of the ways I keep myself from seeking out carb-filled, but nutrient-sparse snacks when I need a little something savory between meals. To this end, I keep a container of nuts and these gluten-free crackers both in my car and in my pantry. They fill the void when I really want something a little salty mid-afternoon.
I found this gluten-free recipe several years ago on OhSheGlows and have been making them on a regular basis since. My husband renamed them ‘Birdseed Crackers’ the first time he looked at them given the similarity to that which we feed our feathered friends in the backyard. However, once he tasted them, he was a convert.
As is the case with most of my recipes, I alter them slightly each time I make them. If you don’t have an issue with milk products, they’re great with a bit of grated Parmesan cheese, Italian herbs and garlic salt mixed in. I recently added some nutritional yeast which gave the crackers a bit of a Parmesan cheese taste, if you needed to avoid milk products. Some other tasty options are thyme, cumin or curry (not mixed all together).
I like to top the crackers with a slice of avocado or use them as dippers for hummus, but they are great on their own too.
Let me know what variations you use when you make them. Always looking to change things up.
If you liked this recipe, you might like my chewy, crunchy seed and fruit bars, another gluten-free recipe.
- 1 cup chia seeds
- 1 cup sunflower seeds
- 1 cup pepita seeds, or pumpkin seeds
- 1 cup sesame seeds
- 2 cups water
- Optional Add-ins: 1 tsp Garlic Salt, 1 tsp Salt, 2 tsp Thyme, Parmesan Cheese (1/4 cup), Nutritional Yeast (1/8 cup) 2 tsp Cumin, 2 tsp Curry Salt, 2 tsp Italian Seasoning. Use your judgement on how much of each and which add-ins you want to mix together.
- Preheat Oven to 325'
- Mix all ingredients and let them mixture sit for 1/2 hour to let chia seeds soak up water and thicken
- Line 2 baking sheets with parchment paper and spread the mixture onto parchment paper.
- Use a rolling pin to evenly flatten the mixture, getting it as thin as you can without being able to see parchment paper through mixture (between 1/8 and 1/4 inch thick)
- Bake for 30 minutes
- Take out of oven and flip entire sheet of crackers over, leaving parchment paper on baking sheet.
- Cut into the size cracker you want and put back in oven for an additional 30 minutes.
- Let cool and store in airtight container.
- I've kept these crackers for a couple of months and they still taste great.
Amount Per Serving: Calories: 2826Saturated Fat: 27gSodium: 85mgCarbohydrates: 140gFiber: 91gSugar: 4gProtein: 101g
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