How to make crackers out of seeds

When you follow a gluten-free diet, so do the friends you host for dinner!
Not because “misery loves company” (well, maybe a little), but mostly to keep the menu the same for everyone, and because many appetizers and main dishes are naturally gluten-free anyway.

The one item that usually needs special attention, though, is the bread. Guests often notice a difference from traditional wheat-based bread. When I serve homemade gluten-free bread, I like to explain which flours I used. Often, my friends are genuinely curious about all these new grains they've never heard of.

But there's one thing I always include in the bread basket that wins over even the most devoted wheat-eaters: these crispy seed crackers. They're flaky, salty, easy to customize with fresh or dried herbs, and incredibly simple to make. I bake them again and again, especially since they store well for up to two weeks.

The concept is simple: mix a variety of seeds (use whatever you have, but make sure flaxseeds are a good part of the mix) with a small amount of flour (almost any kind will do) and whatever flavors you'd like in your crackers: think rosemary, paprika, garlic powder, sumac, oregano, even finely shredded sun-dried tomatoes.

Then add water, much more than you'd expect. The seeds will soak it up and create a jelly-like texture that binds everything together. Spread the mixture as thinly as possible on a baking tray and bake until crispy.

Ingredients for one baking tray:

• ½ cup flaxseeds

• ½ cup sesame seeds (white or black, or a mix)

• ½ cup chia seeds

• 1 tsp salt

• ¼ cup buckwheat flour (or rice, teff, corn flour)

• 1,5 cups of water

• any spice or herbs you like

Follow the video to see the process, then bake as follows:

1. Bake the seed mixture for 15 minutes at 380°F (190°C).

2. Remove the tray from the oven and flip the mixture upside down.

3. Peel off the baking paper. If it's still sticky, return it to the oven for another 5 minutes (still upside down).

4. Once the paper is removed, bake for another 15 minutes until fully crisp.

When done, the crackers should be crunchy right out of the oven.

Enjoy as they are, or add them to a cheese board, they pair perfectly with aged cheese!