gluten free recipeFor people going gluten free, the Seed Crackers come to the rescue! These gluten, grain, sugar and dairy free crackers are amazingly easy to make. And so many variations on herbs and spices. The crackers are held together with chia seeds. When the Chia seeds are mixed with water they create a gel bubble around them causing them to hold a firm shape. 

Both the seeds and the chia will dramatically increase your fiber intake. Good news for people struggling with constipation. Just be sure to drink plenty of water and chew the crackers well!

The seeds add a variety of good fats and fat soluble vitamins, in addition to the fiber.

The Seed Crackers freeze and travel well. Good news for travelers wanting healthy snacks.

Give yourself about 10-15 minutes to prepare the crackers.  Yes, very quick and easy!

We season the crackers with fresh onion, garlic, basil, rosemary, red pepper flakes and himalayan salt. You can get creative with your own favorite flavors. Cayenne pepper, lemongrass, ginger, sun dried tomato, or just plain salt and pepper! We have not tried cinnamon and nutmeg…. let us know if you try this one!


  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 garlic clove
  • 1 tsp chopped onion
  • 1/2 tsp himalayan salt, or to taste
  • optional: Fresh herbs (we love red pepper flakes, fresh basil and rosemary)


crackers1Mix all the seeds and salt together in a mixing bowl. Place the water, garlic, onion, and herbs into the Vitamix or blender and mix until well combined. Pour the water mixture over the seeds and stir. Let sit until the chia seeds have absorbed the water and everything is much thicker. This only takes a few minutes. Taste a little bit to see if you need more salt or herbs. The flavor will not be different before and after baking. 

Dehydrate: Use a spoon or your hands to spread the seed dough over the flat sheets of your dehydrator until about 1/4 inch thick. Leave on the lowest temperature or about 105 degrees for about 12- 24 hours or until your desired crispy texture. Store in a glass container. 

If it’s humid, or you leave them out too long and they get a bit stale, put them back in the dehydrator for 10-15 minutes to crisp up.




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