These crispy sunflower seed crackers are lightly salted and topped with chia seeds. Extremely easy to make, these crackers are a great low-carb snack or appetizer that’s also full of protein. Eat them on their own, or enjoy them on a cheese board with your favorite dip (we love hummus and baba ganoush). Plus, they’re totally gluten-free, dairy-free, paleo and vegan!
Jump to:
- Crackers For the Perfect Snack
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Sunflower Seed Crackers (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- What to Eat Sunflower Seed Crackers With
- Other Gluten-Free Appetizers You’ll Enjoy:
- Crispy Sunflower Seed Crackers (Gluten-Free, Vegan)
Crackers For the Perfect Snack
One of my favorite things to snack on whenever I’m a little hungry and just want something easy to munch on are definitely crackers.
I’ve experimented with different crackers, and among our favorites are these amazing gluten-free crackers that I developed a while back.
Today, I’m sharing these easy sunflower seed crackers that come together very quickly and are the perfect healthy snack. They’re totally uncomplicated, so don’t be afraid of making your own crackers at all!
Why This Recipe Works:
- Simple Ingredients: All you need to make these easy seed crackers are a handful of simple ingredients that are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing this sunflower seed crackers recipe is as easy as mixing the dry ingredients with water to form the dough, which we then roll out and cut into rectangles before baking. These low-carb crackers are ready from scratch in just 30 minutes, so if you start now, you can enjoy them as a delicious snack in almost no time at all!
- Totally Gluten-Free, Dairy-Free and Vegan: Best of all, these simple sunflower crackers are 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without worries!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for making this sunflower seed crackers recipe.
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(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
- Raw Sunflower Seeds: I like making my own homemade sunflower meal by processing raw sunflower seeds. You can also use 1 1/4 cup store-bought sunflower seed flour if you prefer. Alternatively, you can also use almond flour or cashew flour and other nut flours if you like.
- Tapioca Starch: Tapioca starch (also known as tapioca flour) acts as a binder to bind the ingredients together. You may also use arrowroot starch (also known as arrowroot flour) if you prefer.
- Salt: I like my crackers slightly salted, but if you prefer unsalted crackers, you can leave the salt out.
- Baking powder: Since baking powder is the only leavening agent here, make sure you include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Water: I used filtered water, but feel free to use unsweetened non-dairy milk (such as cashew milk, almond milk, rice milk, soy milk, oat milk, or even sunflower seed milk). Alternatively, if you are not lactose-intolerant, you can use normal milk instead.
- Olive Oil: I like brushing the top of the dough with olive oil for extra flavor, and also because this will make the crackers a little more golden once baked. I prefer extra virgin olive oil for its more intense flavor, but you can also use refined olive oil or another vegetable oil (such as sunflower oil, avocado oil, or grapeseed oil). Alternatively, if you are not lactose-intolerant, feel free to brush the dough with melted butter of ghee if you prefer.
- Chia Seeds: I used chia seeds for topping these healthy crackers to give them a contrast in color and for extra fiber. However, feel free to use different types of seeds such as poppy seeds, white or black sesame seeds, whole flax seeds, pumpkin seeds or even sunflower seeds.
How to Make Sunflower Seed Crackers (Step by Step):
1. Preheat and Line
Preheat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat.
2. Process Sunflower Seeds
Place sunflower seeds in the bowl of your high-speed blender or food processor and process until you get a fine meal.
3. Whisk Dry Ingredients
In a large mixing bowl, combine sunflower seed meal, tapioca starch, salt and baking powder and whisk well to combine.
4. Add Water to Form Dough
Slowly add in water the large bowl with the dry ingredients and mix until a dough forms (note that the dough may be sticky and should still be able to come together easily). Let dough rest for 5 minutes.
5. Roll Out the Dough
Place dough between two sheets of parchment paper and use a rolling pin to roll out the dough to a think layer that’s approximately 3/4-inch thick. Cut dough with a pizza cutter or smooth blade knife into small rectangles or shape of choice.
6. Arrange Cut Dough on Baking Sheet
Place dough rectangles on the prepared baking sheet, leaving at least 1/2 inch of space between each cracker.
7. Brush Dough and Sprinkle With Seeds
Brush top of dough with olive oil and sprinkle chia seeds on top of each cracker.
8. Bake Until Golden
Bake for 13 to 15 minutes, until crackers are golden brown.
9. Let Cool Before Serving
Allow the homemade crackers to fully cool on a wire rack at room temperature before serving.
Dish by Dish Tips/Tricks:
- Line Baking Sheet: Make sure to line the baking sheet with a silpat or a piece of parchment paper to prevent the crackers from sticking once baked.
- Vary The Toppings: I used chia seeds for topping the crackers to give them a contrast in color and for extra fiber. However, feel free to use other seeds such as poppy seeds, white or black sesame seeds, whole flax seeds, pumpkin seeds or even sunflower seeds.
- Optional Seasonings: Feel free to add in a pinch of garlic powder or onion powder to the dough if you want a bit more flavor. You can also add in your favorite herbs such as rosemary, oregano or thyme.
- Use Cookie Cutter: I’ve cut these crackers into rectangles because it’s easier, but you may also use cookie cutters to cut them into different cracker shapes.
Recipe FAQs:
To store, place the cooled sunflower seed crackers in an airtight container and store at room temperature for up to 1 week.
What to Eat Sunflower Seed Crackers With
We love pairing these crispy crackers on a charcuterie board with our favorite dips :
Other Gluten-Free Appetizers You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Crispy Sunflower Seed Crackers (Gluten-Free, Vegan)
- Total Time: 30 minutes
- Yield: 30 mins 1x
- Diet: Vegan
Description
These crispy sunflower seed crackers are lightly salted and topped with chia seeds. Extremely easy to make, these crackers are a great low-carb snack or appetizer that’s also full of protein. Eat them on their own, or enjoy them with your favorite dip (we love hummus and baba ganoush). Plus, they’re totally gluten-free, paleo and vegan!
Ingredients
- 1 cup raw sunflower seeds
- 3/4 cup tapioca starch
- 1 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/3 cup water
- 2 tablespoons olive oil, for brushing the crackers
- 1 tablespoon chia seeds, for topping
Instructions
- Preheat and Line: Preheat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat.
- Process Sunflower Seeds: Place sunflower seeds in the bowl of your high-speed blender or food processor and process until you get a fine meal
- Whisk Dry Ingredients: In a large mixing bowl, combine sunflower seed meal, tapioca starch, salt and baking powder and whisk well to combine.
- Add Water to Form Dough: Slowly add in water and mix until a dough forms (note that the dough may be sticky and should still be able to come together easily). Let dough rest for 5 minutes.
- Roll Out the Dough: Place dough between two sheets of parchment paper and roll the dough out to 3/4-inch thickness. Cut dough into small rectangles or shape of choice.
- Arrange Cut Dough on Baking Sheet: Place dough rectangles on the prepared baking sheet, leaving at least 1/2 inch of space between each cracker.
- Brush Dough and Sprinkle with Chia Seeds: Brush top of dough with olive oil and sprinkle chia seeds on top of each cracker.
- Bake Until Golden: Bake for 13 to 15 minutes, until crackers are golden brown.
- Let Cool Before Serving: Allow crackers to fully cool before serving.
Notes
Raw Sunflower Seeds: I like making my own homemade sunflower meal by processing raw sunflower seeds. You can use 1 1/4 cup store-bought sunflower seed flour if you prefer. Alternatively, you can also use almond flour or cashew flour if you like.
Tapioca Starch: Tapioca starch (also known as tapioca flour) acts as a binder to bind the ingredients together. You may also use arrowroot starch (also known as arrowroot flour) if you prefer.
Salt: I like my crackers slightly salted, but if you prefer unsalted crackers, you can leave the salt out.
Baking powder: Since baking powder is the only leavening agent here, make sure you include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Water: I used filtered water, but feel free to use unsweetened non-dairy milk (such as cashew milk, almond milk, rice milk, soy milk, oat milk, or even sunflower seed milk). Alternatively, if you are not lactose-intolerant, you can use normal milk instead.
Olive Oil: I like brushing the top of the dough with olive oil for extra flavor, and also because this will make the crackers a little more golden once baked. I prefer extra virgin olive oil for its more intense flavor, but you can also use refined olive oil or another vegetable oil (such as sunflower oil, avocado oil, or grapeseed oil). Alternatively, if you are not lactose-intolerant, feel free to brush the dough with melted butter of ghee if you prefer.
Chia Seeds: I used chia seeds for topping the crackers to give them a contrast in color and for extra fiber. However, feel free to use other seeds such as poppy seeds, sesame seeds, flax seeds, or even sunflower seeds.
Storing: To store, place the cooled sunflower seed crackers in an airtight container and store at room temperature for up to 1 week.
Barely adapted from: Bob’s Red Mill
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Western
Keywords: sunflower seed crackers
Good morning Felicia,
I love having these crackers as a stand-by snack whenever I needed something to munch during breaks on days when I am busy working in the garden to give me the immediate boost I need.
Love you lots,
Mum
★★★★★
Hi mummy, glad you enjoy these sunflower seed crackers as much as we do! They’re so easy to make it’s the perfect snack!
I was searching high and low for a recipe with sunflower seed and tapioca flour, because I already made a premix of 50/50 sunflower/tapioca. So I just used 2 cups of that, even though the ratio was not as in your recipe. I had to add a tablespoon of extra water because of that. I added a teaspoon ground onion/garlic/rosemary blend to the flour and also sprinkled some rosemary on top. Oh my goodness, everybody LOVED it and it was devoured in one go! It is delicious and the cracker is crisp. Yes! Yes! What a win. Will have to make a double batch tomorrow and try to save some to store in a tin. Want to see if it stays crisp after a few days.
★★★★★
Hi Yolanda!!
So happy to hear that you loved these crackers!! Aren’t they super easy to make? Glad you were able to use your sunflower-tapioca premix too. That addition of ground onion/garlic/rosemary sounds absolutely delicious! I get what you mean about not having leftovers! You’d have to make a couple of batches so that you don’t devour them up all at once 😉 Hopefully they stay crisp even after a few days! Thanks for your feedback, and would love to see you around the blog again sometime soon!
xx, F.
Oh – it must have been awful for both Juan and you to first learn about the allergies.
Nevertheless, I salute you for bravely taking up the challenge to resolve the problem the best you could and more importantly to view the problem positively. That is to say, to every problem – there is always a solution if you look hard enough for it.
Lo & behold, I am also very thankful for the many suggestions your readers offered in the responses above and the fact that you are persevering in your efforts to do more research in this area make me so very proud of you – you are a darling !
I am following you closely on this journey to learn more from your future researches, discoveries and creation of new recipes that can offer more options and alternatives to people who have similar allergies and can still enjoy eating well.
Jia You Felicia and may the favours and blessings of God be upon you as you embark your journey in this new territory!
I love you both 🙂
Mum
Mummy, you know how I always try to focus on the solution instead of allowing the problem to stump me…so I’m hoping to do the same in this case. Makes it easier – plus being naturally optimistic helps as well 🙂 Definitely going to be trying plenty of recipes that are egg-free/dairy-free/gluten-free. 🙂 Anyway, you should try these crackers at home. very easy to make and healthy too! Low carb in general and none of the additives/preservatives that come with store-bought crackers!
Hi Felicia,
There are also other egg replacements that work relatively well. Just Google flax eggs, chia eggs, and gelatin eggs. These options are also gluten free.
Hope this helps !
Hi Ad, thank you so much! Yes, I’ve heard of flax eggs and chia eggs before (i think flax eggs work better in terms of color and texture) but honestly never tried gelatin eggs before!
Oh no sorry to hear that about Juan – but I’m so proud of your spirit my dear! I feel really touched just reading this article, because your love for him is so stable and strong. Miss you very much, sending love from Sevilla, Spain!
Babe!! You are the sweetest! Miss you very much too! Wish you were back here for our chats/dinners! We need to Skype soon!
Hi Felicia! I know that vegans usually replace eggs with linseed + water (1 lin x 3 H2O proportion). This mix will form a egg-ish kind of texture which is perfect to substitute eggs in brownies, cookies and sweet breads recipes. An alternative to linseed is to use fruit puré or even tofu.
A friend of mine does a delicious homemade cookie using only sesame seeds, linseed and cheese (cheese is only to add flavour, so you can use whatever you want). Add 2 cups of water to 1 cup of linseed and leave it rest for 2 hours. Add 1 cup of sesame seeds. Place dough in a silicon bake sheet and put it on the oven for about half an hour (180 C) until it dries. Allow dough to cool and then brake it on pieces.
Hi Larissa!! thank you so much for your suggestions!! And your friend’s sesame cookies sounds delicious! Can’t wait to try them. It’s going to be exciting trying out all these egg-free, dairy-free recipes…and I’m sure it’ll be much easier for us to adjust that I currently think! Thank you once again for your advice and recommendations! Need to start playing around with linseed eggs!!