Gluten-free seed crackers with rosemary
Prep time
Cook time
Total time
Serves: 20
For about 20 triangles:
  • 70 g of sunflower seeds
  • 60 g of gluten-free organic oats from Alnavit
  • 40 g of sesame seeds
  • 40 g of flaxseeds
  • 30 g of pumpkin seeds
  • 15 g of chia seeds
  • ½ teaspoon of sea salt
  • 250 ml of boiling water
  • some wholegrain rice flour or (gluten-free) all purpose-flour of your choice
  • 1 teaspoon of dried rosemary (delicious !!)
  1. Preheat the oven to 160 ° C circulating air (180 ° C top and bottom heat). Mix all dry ingredients in a mixing bowl. Pour in the hot water and mix well with a wooden spoon. Let it swell for 15 minutes.
  2. Spread a baking tray with parchment paper, sprinkle with wholegrain rice flour and thinly spread the batter with a dampened spatula on the sheet. The thinner the crispier the crackers will be.
  3. Bake the crackers in the pre-heated oven for 10 minutes, take the tray out of the oven and cut the batter into triangles or rectangles with a sharp knife or pizza roller.
  4. Bake for another 40-50 minutes (depending on the thickness of the dough). Remove and allow to cool. Airtight, the crackers keep for up to two weeks.
Recipe by Heavenlynn Healthy at