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Gluten-free two seeds cracker

by | Sep 20, 2016 | Recipes | 0 comments

I was looking for a supplement for our roasted vegetable soup and I wanted something crunchy or crispy. So after looking around my cupboard and fridge, I chose my ingredients and baked my gluten-free seeds cracker.

The milled flaxseeds or linseeds provide omega-3 healthy fat and fibre, while the pumpkin seeds are high in most of the B vitamins, and vitamins C, D, E, and K.


1 cracker

Prep Time

2 minutes

Cook Time

15-20 minutes

Passive Time

10 min


  • 1 tablespoon milled flaxseeds or linseeds.
  • 3 tablespoon water (at room temperature).
  • 2 tablespoons pumpkin seeds.
  • pinch of sea salt.


  1. Preheat oven to 180ºC (350ºF).
  2. Line a baking square tray with parchment paper or lightly grease a baking try with coconut oil.
  3. In a bowl add the flaxseeds and water, whisk and let to rest for a minimum of 10 minutes.
  4. Add the pumpkin seeds into the flaxseeds mixture and whisk.
  5. Place the mixture over the baking tray and make the big biscuit. You can spread the mixture with a spoon.
  6. Sprinkle a bit of sea salt over the biscuit.
  7. Bake the cracker for 10 minutes on each side or until it’s completely dry and you can easily remove it from the baking tray.
  9. Wrap it one on wax paper and store in an air container.

Recipe Notes

* You can make your cracker with your favourite seeds or nuts.

**Cooking time depends on your oven.

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