Super Seedy Crackers

Super Seedy Crackers

Jack and I spent about a week in Norway on vacation this past summer. On the first day, we did my #1 favorite travel activity – visiting grocery stores in other countries. I don’t know why, but I’m so fascinated by what other people eat, how things are packaged, how stores are organized… all of it. That day, I picked up a package of crackers that ended up being my favorite snack of the week. They were thick seedy crackers – I smashed avocado on them for breakfast and slathered cheese on them as a snack later in the day. They were hearty and filling, and I felt good that I was getting a little bit of protein and fiber in every bite.

Super Seedy Crackers Super Seedy Crackers

Fast forward to now – I finally got around to making a similar cracker at home. They’re easy to make, gluten free and I just love snacking on them at any time of the day. They’re made with brown rice flour (that’s what makes them crispy), almonds, hemp seeds, flaxseeds, and sesame seeds.

Super Seedy Crackers Super Seedy Crackers

Most nights, Jack and I eat dinner pretty late so we like to share a little pre-dinner snack. How cute is this mini cheese board?? I filled it with a few crackers, Alouette’s Le Petit Fromage cheeses, figs and a few grapes. We like Alouette’s Parmesan Basil and the Cucumber Dill Flavors – the creamy cheeses pair well with the nutty seedy crackers. They’re the perfect snack portion (only 40 calories each!), all natural, and made with no preservatives – just cheese, a touch of yogurt, fresh vegetables, and delicious bold spices. A weeknight happy hour treat could not be tastier and easier!

Super Seedy Crackers

5.0 from 3 reviews

Super Seedy Crackers

Serves: about 12 crackers
  • ½ cup brown rice flour
  • ½ cup almond flour* (see note)
  • ¼ cup hemp seeds
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoons sesame seeds
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons water
Serve with:
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, combine the brown rice flour, almond flour, hemp seeds, flaxseed, sesame seeds, baking powder and salt.
  3. Drizzle in the olive oil and water and stir. The mixture will be very crumbly. Use your hands to press and knead it together to form a cohesive ball. Form the ball into a disk and place it in between 2 sheets of parchment paper on a flat surface. Roll the dough until it’s about ⅛-inch thick. If the edges start to tear, use your fingers to gently press it back together.
  4. Remove the top sheet of parchment paper and use a sharp paring knife to score the crackers into 2-inch squares. Gently lift the parchment paper with the dough and transfer it to a baking sheet. Bake for 25 minutes or until golden brown around the edges. Remove the pan from the oven and let sit for 10 minutes. Break the crackers apart and enjoy!
Make your own by grinding almonds in a blender until they become a coarse flour. Be careful not to over-blend or you'll have almond butter.

Recipe adapted from Oh She Glows.

This post is sponsored by Alouette. Thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it):  

  1. Lynn W

    I love crackers with lots of little nuts and seeds in them, so good just on their own. I’m like you about the beauty and hair care aisle at foreign supermarkets…fascinating i tell ya!! Ha ha =)

  2. libby from

    I’m in charge of a cheese tray for a super casual baby shower and I’m 100% making these. 😀 Thanks!

  3. Rebecca

    Can you use a flour other than rice?

    • Jeanine Donofrio

      I haven’t tried using other flours, I’m thinking they wouldn’t be as crispy with white or wheat flours – but let me know if you give it a go!

  4. alissa

    crackers look awesome! where do you find that cheese?

  5. Alden

    Mary’s gone crackers are just like these and I’m obsessed! Can’t wait to try these out!

  6. Brett Lee

    Well, Jeanine, oddly enough, I’m in Paris and just found a little shop called Wild and Moon in the marais and they make seed crackers as well as pressed juice and almond milk and all began and raw items… Just for when I feel overloaded on bread and cheese. So then I found myself at an adorable bistro, where I happened to be seated next to your husband! I overheard him speaking to his colleagues at dinner about his wife’s blog, Love and lemons. I rudely piped in, ” I read that blog!” I noticed it’s difficult to maintain the veg lifestyle here in Paris… We all had a wonderful meal though… I’ll let him tell you!
    But your seedy crackers sound good too. What a small world we live in…

    • Jeanine Donofrio

      HA! He just told me – such a small world! I hope you enjoy Paris… wish I was there!

  7. I LOVE going to grocery stores in other countries- it’s probably one of my favorite things ever. Thanks for sharing this recipe- it looks great!

  8. Joanna

    The strangest experience I had was going to a grocery store in China! They had a zoo of live animals to buy and (gulp) eat. So fun to share a fascination for how other cultures do this daily activity. I love your blog and have for years!

  9. sara

    can you use other seeds instead of hemp seeds? they are near impossible (and super-pricey if you can even find them) where i live overseas… thanks.

    • Jeanine Donofrio

      Hi Sara, you can use 1/4 cup additional almond meal instead of the hemp seeds.

  10. Adriana

    I just made these yesterday, I can’t believe how easy and how wonderful they turned out, my kids enjoyed them. I have been following you for a few months and whatever I have tried has turned out so good 😊. I may have to adjust a little for I live outside the US, but so far, so very good. Thanks for such lovely recipes.

    • Jeanine Donofrio

      You’re welcome 🙂 I’m so glad you and your kids enjoyed them!

  11. Olga

    Hi Jeanine,
    I’ve also been following you for a few months and just purchased your cook book which is beautiful and inspiring! We moved from NYC to Edinburgh 4 years ago and I’ve recently found a really great healthy food supplier in the UK so now I can get all the ingredients to your recipes online. These crackers are so yum that I literally have to hide them as soon as they are cool enough otherwise my kids and I finish them off right away. If we manage to hold off, my daughter takes them to school for a mid-morning snack (quite proudly, I might add!), and we use them for topping in soups and salads throughout the week.
    Thank you for all the great recipes!

    • Jeanine Donofrio

      Hi Olga – aw, I’m so glad these are a hit with the kids!

  12. Janna

    If I wanted to add other seeds like sunflower, would I need to change the other portions or add more water/baking soda? I just baked them they look great!

    • Jeanine Donofrio

      Hi Janna, I can’t say for sure without trying it out… more seeds might make this dough fall apart. If you give it a try, let me know!

  13. Keely

    Hi, can I replace the brown rice flour with regular, white rice flour? Thanks! This looks delicious and I’m keen to try it!!

    • Jeanine Donofrio

      Hi Keely, I’m not sure since I haven’t tried it but I think it should work? Can you let me know if you give it a try?

      • Keely Wu

        Hi Jeanine, thanks for the recipe. It actually works a charm! I’m having trouble waiting the full 10 minutes for them to cool down before I start grazing on them 😉

        • Jeanine Donofrio

          I’m so glad! 🙂

  14. Beth

    I just made these! So,so easy and delicious! I actually like them best plain. Yum lu

  15. Beth

    Mistake at the end there! Just yum!

  16. Lacey Kloster

    Made these last night, snacking on them at work today. SO easy to make. Simple ingredients and tasty! I think next time I want to add some herbs like rosemary or thyme.

    • Jeanine Donofrio

      I’m so glad you love these as much as I do :). Ooh, rosemary or thyme sounds delicious!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.