Easy paleo seed crackers

Easy paleo seed crackers

This is one of those healthy recipes that is ALWAYS on rotation in my home.  In fact, my non paleo, eats-all-the-things husband loves these so much that he makes sure to always pick up extra expensive almond flour when he’s at the store so I can whip these up on a whim. 

This recipe takes simple, paleo crackers to the next level.  It incorporates a trio of my favorite omega 3 rich seeds into a simple almond flour base which helps better balance the omega ratio of an all around delicious cracker. Even if I ate gluten, even if I ate dairy, I would still make these crackers.  They are that good.

These crackers are:

Buttery and melt in your mouth-y while still having a nice crunch when you first bit down on them

Stiff and structured so they won’t disintegrate when you dip em’.

Gluten free, grain free and paleo.

So very easy my 9 year old can make them


1 ¼ cup almond flour

2 tbsp ground chia seed

2 tbsp ground flax seeds

1/4 cup hemp hearts

1 egg

2 tbsp nutritional yeast ½ tsp salt


Preheat your oven to 325

Combine all ingredients in a bowl and mix. Until it forms a loose crumbly mixture.

Using clean hands begin to knead the dough together. It may seem at first like there is not enough liquid but fight any temptation too add water, it will come together.

When you have something like this, your’e ready to roll.

Place your dough between two sheets of parchment and gently roll out until about 1/8″ thick.

Cut into roughly even rectangular shapes and place on a parchment covered sheet pan. Leave a bit of space between each cracker to help them crisp up.

Bake in your preheated oven for 12 minutes. Allow to cool for a few minutes before eating. They will crisp up a bit as they cool.

Store in an airtight container at room temperature, they will keep for about 5 days, however don’t be surprised if they get gobbled up right away.

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Toasted nut and seed crackers grain free – paleo – primal

Toasted nut and seed crackers grain free – paleo – primal

I used to love a certain brand of seedy, nutty, toasted crackers.  On days that I was feeling particularly ballin, I would toss a couple packs in my grocery cart like it was nbd and then start to sweat a little when I got to the till.  They aren’t cheap.

As I’ve learned more about nutrition in my own healing quest, I’ve realized, they also aren’t really as healthy as the price tag might have you believe.  I mean the first ingredient is wheat flour, c’mon.

But I still salivate a bit when I pass them in the cracker isle and I finally decided to create my own grain free version.

Much to my relief they turned out GREAT on the first shot.  (There’s nothing worse than making a big old batch of dog poo out of expensive ingredients)

So if you want to have some crunchy, chewy, sweet, savory, snackable, and very impressive little morsels in your pantry, I’m here to help.

These have the perfect flavour, but the texture is slightly more crumbly than the originals.  I also found it very hard to slice super thin so they did end up a bit thicker than I had hoped.  I’m sure a high quality knife would do the trick and it’s on my birthday list!

Thick or thin, they hold up amazing with red pepper jelly and cashew cheese, or whatever else you want to throw at them, and are guaranteed to be gone before you know it.

I’ve done the testing so you don’t need to take any chances with your one million dollar paleo flour, these are sure to please.  Enjoy!


Healthier Toasted seed crackers (raincoast crisps*)


1/4 cup cassava flour

1/4 cup almond flour

2 tbsp ground flax

1 tsp baking powder

1/2 tsp salt

1 tsp coconut sugar

2 eggs

1 tsp apple cider vinegar

1 tbsp water

2 tbsp fat (I like grass fed butter but coconut oil is great too)

1/2 cup soaked chopped almonds

1/2 cup soaked pumpkin seeds

1/4 cup flax seeds

1/2 cup dried fruit chopped ( I used half cranberries and half cherries)


  1. Preheat oven to 350
  2. Mix the dry ingredients.
  3. Add the wet ingredients.
  4. Toss in the chopped nuts/seeds/ and dried fruit.
  5. Lightly oil a mini loaf pan and line the bottom in parchment (helps make removing the toast easier)
  6. Bake at 350 for 40 minutes.
  7. Turn don oven to 300
  8. Remove the toast, allow to cool and freeze for about an hour (let it get nice and solid).
  9. Using a super sharp serrated knife slice as thin as humanly possible.
  10. Place slices on parchment lined sheet pans and toast in a 300 degree oven until crisp 15-20 minutes.
  11. Enjoy with your favorite vegan cheese, jam, real cheese, sliced prosciutto, hummus or whatever the heck you like to eat.