The Best Gluten Free Seeded Crackers
This recipe has been inspired by some very delicious crackers I tried when I was in India – In fact the cookbook I styled for will contain a few variatons of these amazing seeded crackers. As soon as I tried them I knew I had to make my own version, and of course that’s the beauty of a recipe like this, once you’ve got the base recipe down you can mix it up with different flours, seeds, spices etc etc
Today I used a combination of buckwheat and gram flour for added texture and flavour but you can use 100% buckwheat flour if you’d prefer and rice flour also works really well. I love adding turmeric so that the crackers become a gorgeous orange colour (and you get lots of anti oxidants of course). I combined a mix of seeds; pumpkin, sunflower, sesame & poppy seeds with lovely Indian spices (but you can omit these are use your favourites).
These tasty little crackers are completely wheat and gluten free and also packed with protein from all those lovely seeds, they are seriously good dipped into hummus, pesto or served with curries on the side for crunch.
They really benefit from a good tsp of sea salt to enhance the flavour and this can be added into the mix and/ sprinkled on top.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1/2 cup buckwheat flour
- 1/2 cup gram flour
- ½ cup flaxseeds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 1/2 cup sesame seeds
- 1/3 cup poppy seeds
- ½ tsp salt
- Black pepper
- 1 tsp cumin seeds
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 4 tbsp olive oil
- 200 ml boiling water
- 1 tsp sea salt flakes
- Chilli flakes
- Mix the dry ingredients in a bowl.
- Add oil and water and stir to make dough. Rest for 5 minutes.
- Put an oven paper on an oven tray and place the dough on the middle. Place another oven paper on top of the dough. Use a rolling pin to spread the dough in a thin layer.
- Remove the top paper and sprinkle sea salt flakes & chilli over the dough.
- Bake in the oven at 150 degrees for 35 minutes.