Homemade Healthy Crackers - Vegan, Gluten-Free & Keto-Friendly

Homemade crackers from scratch may sound complicated, but this recipe is incredibly easy! Made with just 4 simple ingredients, these crispy seed crackers are vegan, gluten-free, keto-friendly, and absolutely perfect for your cheeseboard.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 23-26 minutes
• Total Time: 35 minutes
• Makes: Large sheet (approximately 10-20 crackers depending on size)
• Difficulty: Easy
• Special Equipment: Baking tray, greaseproof paper, rolling pin (optional)

These homemade healthy crackers are a game-changer for anyone who loves entertaining or simply wants a nutritious snack. Using only four core ingredients - linseeds, pumpkin seeds, sunflower seeds, and sesame seeds - they come together in minutes and bake into the crispiest, most flavourful crackers you've ever tasted. The linseeds act as a natural binder when mixed with hot water, creating a dough that holds together beautifully without any flour, gluten, or complicated ingredients. They're naturally vegan, gluten-free, and keto-friendly, making them suitable for virtually any dietary requirement. The best part? They taste so good that no one will believe they're healthy. The seeds provide wonderful texture and nutty flavour, while a sprinkle of salt brings everything together. You can keep them simple or customise them with herbs like rosemary or add a bit of grated parmesan for extra flavour. They're perfect for serving with cheese, dips, hummus, or simply enjoying on their own as a wholesome snack.

Why You'll Love This Recipe

• Only 4 ingredients: Simple, wholesome ingredients you probably already have in your pantry
• Suits all diets: Naturally vegan, gluten-free, keto-friendly, and packed with nutrients
• Incredibly easy: Mix, spread, and bake - no complicated techniques or special equipment
• Perfect for entertaining: Look impressive on any cheeseboard and taste better than shop-bought
• Customisable: Add your favourite herbs, spices, or cheese for different flavour profiles

Ingredients

Base Recipe:

• 125ml (½ cup) ground linseed (flaxseed) - whole linseeds work great too
• 125ml (½ cup) pumpkin seeds
• 125ml (½ cup) sunflower seeds
• Sprinkle of sesame seeds (approximately 2 tablespoons)
• Good pinch of salt (about ½ teaspoon)
• 125ml (½ cup) hot water
• Olive oil for brushing

Optional Flavour Additions:

• 1 teaspoon finely chopped fresh rosemary
• 3 tablespoons grated parmesan cheese
• OR try: dried thyme, garlic powder, smoked paprika, black pepper, or chilli flakes

Instructions

1. Preheat the oven: Preheat your oven to 180°C (170°C fan/375°F). This ensures the oven is at the right temperature when your crackers are ready to bake.

2. Soak the linseeds: In a medium mixing bowl, add the ground linseed (or whole linseeds) and pour over the hot water. Stir well and let it sit for 2-3 minutes. The linseeds will absorb the water and form a gel-like consistency that acts as a binder for your crackers.

3. Add the remaining seeds: Add the pumpkin seeds, sunflower seeds, sesame seeds, and salt to the linseed mixture. If you're using any optional ingredients like rosemary or parmesan, add them now.

4. Mix thoroughly: Stir everything together well until all the seeds are evenly coated and the mixture comes together into a thick, sticky dough. It should hold together when pressed.

5. Prepare the baking tray: Line a large baking tray with greaseproof paper (baking parchment). Brush the paper lightly with olive oil to prevent sticking.

6. Spread the mixture: Spoon the seed mixture onto the centre of the prepared tray. Using the back of a spoon, a spatula, or your hands, spread it out as thinly and evenly as possible across the tray. The thinner you spread it, the crispier your crackers will be. Aim for about 2-3mm thick. Don't worry if it's not perfect - rustic crackers are beautiful!

7. Oil the top: Drizzle or brush a little more olive oil over the top of the spread mixture. This helps it crisp up beautifully and adds flavour.

8. Optional scoring: If you want neat, uniform crackers, you can score the mixture into squares or rectangles with a knife before baking. This makes them easier to break apart later, but it's completely optional.

9. Bake: Place in the preheated oven and bake for 23-26 minutes, checking after 20 minutes. The crackers are ready when they're golden brown all over and crisp to the touch. The edges may brown faster than the centre, which is normal.

10. Cool completely: Remove from the oven and let the crackers cool completely on the tray. This is crucial - they will crisp up even more as they cool. Don't try to break them apart while hot or they may be too soft and break incorrectly.

11. Break into pieces: Once completely cool and crisp, break the large sheet into rustic pieces, or along your scored lines if you pre-cut them. Store in an airtight container.

12. Serve: Arrange on your cheeseboard with a selection of cheeses, chutneys, grapes, and nuts. They're also delicious with hummus, guacamole, or simply on their own as a healthy snack.

Chef's Tips

For the crispiest crackers: Spread the mixture as thinly as possible. The thinner they are, the crispier they'll be. Thick crackers may remain slightly chewy in the centre.

Whole vs ground linseeds: Both work perfectly. Whole linseeds create more texture and crunch, while ground linseeds create a smoother, more uniform cracker.

Even spreading: Place a second sheet of greaseproof paper on top of the mixture and use a rolling pin to roll it out evenly. Remove the top sheet before baking.

Watch the edges: The edges will brown faster than the centre.

Cooling is key: These crackers seem soft when you first take them out of the oven but will crisp up beautifully as they cool. Be patient and let them cool completely.

Make them ahead: These crackers keep brilliantly in an airtight container for up to 2 weeks, making them perfect for preparing before a party.

Substitutions & Variations

Seed swaps: Use whatever seeds you have on hand. Hemp seeds, chia seeds, poppy seeds, or a mix of your favourites all work beautifully.

Nut addition: Add 50g of finely chopped almonds, walnuts, or pecans for extra crunch and flavour.

Herb variations: Try dried oregano, thyme, or Italian herbs instead of rosemary. Fresh herbs are best but dried work well too.

Spicy version: Add ½ teaspoon of chilli flakes, cayenne pepper, or smoked paprika for a kick.

Cheesy crackers: Add 50g of grated parmesan, cheddar, or nutritional yeast (for vegan version) for savoury, cheesy crackers.

Sweet version: Omit the salt and add 2 tablespoons of honey or maple syrup and 1 teaspoon of cinnamon for a sweet snack cracker.

Seaweed crackers: Add 2 tablespoons of dried seaweed flakes for umami flavour and extra nutrients.

Everything seasoning: Top with everything bagel seasoning before baking for a trendy twist.

Storage & Reheating

Storage: Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. Make sure they're fully cool before storing or condensation will make them soggy.

Keeping them crisp: If your crackers soften over time (especially in humid weather), refresh them in a 160°C oven for 5 minutes to crisp them back up. Let them cool before eating.

Travel-friendly: These crackers are perfect for packed lunches, picnics, or travelling as they're sturdy and don't crumble easily.

Meal Prep: Make a double or triple batch and store in containers. You'll always have healthy crackers ready for snacks or entertaining.

Frequently Asked Questions

Q: Can I use pre-ground linseeds or do they need to be whole? A: Both work perfectly! Whole linseeds create more texture and crunch, while pre-ground linseeds make a smoother cracker. Choose based on your preference.

Q: My crackers are chewy, not crispy. What went wrong? A: They're likely too thick or not baked long enough. Spread the mixture thinner next time and ensure they're golden brown all over. They also need to cool completely to crisp up fully.

Q: Are these really keto-friendly? A: Yes! Seeds are low in carbohydrates and high in healthy fats and protein, making them perfect for a keto diet. Each cracker has minimal net carbs.

Q: Can I make these without a food processor? A: Absolutely! This recipe requires no food processor at all. Everything is simply mixed together in a bowl.

Q: How do I stop them sticking to the paper? A: Make sure to oil the greaseproof paper well before spreading the mixture. 

You Might Also Like

Beetroot Hummus - Serve these healthy crackers with my vibrant beetroot hummus for a stunning and nutritious snack platter.

Nut Granola - If you love this seed-based recipe, try my homemade granola packed with nuts and seeds for a healthy breakfast.

Enjoy!

Del x

These crackers are so tasty and crispy you'll want to eat them all! Perfect for cheeseboards, dips, or simply enjoying on their own as a wholesome snack.