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Crispy Sunflower Seed Crackers (Gluten-Free, Vegan)


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5 from 2 reviews

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

Units Scale

Instructions

  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 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 roll the dough out to 3/4-inch thickness. Cut dough 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 Chia 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 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