Grain-Free Multiseed Crackers

Notes: These wholesome, gluten-free crackers are a powerhouse of nutrition in a snack; loaded with healthy fats that can help lower your cholesterol as well as anti-oxidant vitamin E and essential minerals manganese, zinc and selenium. Serve with your favorite healthy dips and toppings, or enjoy solo when you feel the urge for a healthy crunchy snack.


2½ cups blanched almond flour

¼ cup pine nuts, chopped

½ cup pumpkin seeds, chopped

¼ cup sesame seeds

1 tablespoon multi-seasoning blend of your choice

1 teaspoon dried minced onion

½ teaspoons sea salt

2 tablespoons olive oil

2 large eggs


Preheat oven to 350 F. In a dry skillet, lightly toast the seeds. In a large bowl, combine almond flour, seeds, seasoning blend, minced onion and salt. In a small bowl, whisk together olive oil and egg until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll out to 1/16 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2-by-2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.

Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.

Lightly sprinkle crackers with sea salt before placing into the oven, if desired.

Bake for approximately 12-15 minutes, until crackers along the outer edge of the baking sheet are lightly golden. (Watch closely – they can burn easily.)

Turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 5 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.

Recipe courtesy of Kara Komick of New Roots Nutrition.

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