gluten free vegan seeded crackers
SERVES: 60-65 crackers
  • 1 1/4 cups Sarah's gluten free flour blend
  • 3 tablespoons hemp seed hearts
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon granulated garlic
  • 3/4 teaspoon sea salt
  • 1/3 cup cold water
  • 2 tablespoons grape seed or olive oil
  • 1 tablespoon pure maple syrup
  • additional sea salt, for sprinkling
  1. Preheat oven to 400 degrees. Line large baking sheet (or jelly roll pan) with parchment paper.
  2. Whisk together flour, hemp seed hearts, sesame seeds, chia seeds, baking powder, garlic, and salt.
  3. Add water, oil and maple syrup. Stir until dough comes together. If dough seems dry, add an additional 1-2 teaspoons cold water.
  4. Transfer dough to parchment lined baking sheet. Place another piece of parchment paper on top of dough. Roll dough out into a very thin rectangle, about 1/8 inch thick.
  5. Gently peel away top sheet of parchment paper. Using pizza cutter, cut dough into 1-inch crackers. Sprinkle with additional salt.
  6. Bake crackers in oven 15 minutes. Rotate pan and gently separate crackers. Bake an additional 15 minutes, until golden brown and crispy.
  7. Remove crackers from oven and place on cooling rack. Cool completely. Store in airtight container. Crackers will stay fresh 1-2 weeks.
Recipe by Sarah Bakes Gluten Free at