This super crispy crackers are flourless and gluten-free. Made with sunflower and chia seeds, they’re naturally low-carb, Keto, and paleo-friendly. A delicious appetizer or snack that can be eaten on its own or with your favorite dips.
I love crispy crackers. Eating a whole bowl with hummus, guacamole, mutabal, chutney, you name it. It's my favorite way of adding a sparkle of joy and fun to every meal or gathering.
However, it has always been difficult to find a gluten-free cracker that is really healthy (this is, without refined flours, oils, flavor enhancers, etc.), and with the right texture.
Because this girl likes her crackers very, very crispy! So that they pair perfectly with all the creamy dips. Otherwise, what's life for?
Luckily, I found the perfect recipe. Super crispy, with a nutty flavor, but not too overpowering. They happen to be also grain-free (which equals gluten-free!), low carb, and high protein.
Easy, quick, and made with affordable ingredients, because I know that sometimes grain-free and gluten-free baking can be a bit pricey. And I don't want you to get broke because of my crackers.
Since I know for sure that once you try them, you're going to make a batch EVERY SINGLE WEEK. Seriously, I cannot live without them.
They’re delicious for dipping any spread, as a side to soups and in place of bread croutons. However, I enjoy them the most as a snack on-the-go, especially when I travel.
Try these crackers, and I promise your life will never be the same again. Don't forget to leave a comment and post a picture, tagging me as @iambelemgarcia and the hashtag #ThisTulaLife. Happy dipping!
Sunflower Seed Crackers
For 24 crackers (depending on the size)
2 C ground sunflower seeds
1/2 tsp salt
2 Tbsp chia seeds
1/2 C water
1 Tbsp extra virgin olive oil, or ghee
In a large bowl combine the ground sunflower seeds, salt, and chia seeds.
Add water and oil, and mix until you get a dough ball. You might have to let it sit for some minutes, to let the chia absorb the liquid and bind everything together.
Preheat the oven at 180ºC (356 F). Line a tray with baking paper.
Roll the dough in a rectangle 5mm thick. With a sharp knife, cut your crackers in rectangles as well.
Carefully transfer the crackers to the tray, and bake them for 8-10 minutes, or until slightly golden and crispy. It’s important to check them regularly so they don’t get burnt.
Ready to enjoy with anything you wish!