Whole-Grain Crackers

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Photo: Oxmoor House

Gluten-free crackers are not hard to find on the market, but they're often highly processed, rice- or cornstarch-based, not very nutritious, and expensive. These homemade crackers are teeming with nutrients. Made with high-protein quinoa flour, they are also full of zinc, omega-3s, vitamins, and minerals from pumpkin, flax, sunflower, and caraway seeds.

Serves 10 (serving size: 3 crackers)


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2 ounces quinoa flour (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1/4 cup unsalted pumpkinseed kernels
2 tablespoons flaxseed
2 tablespoons unsalted sunflower seed kernels
1 tablespoon caraway seeds
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons vegan shortening sticks (such as Earth Balance)
2 tablespoons olive oil
1 tablespoon water
1 large egg, lightly beaten


Hands-on: 40 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 325°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, pumpkinseed kernels, and next 6 ingredients (through onion powder) in a food processor; process until seeds are almost fully ground. Add shortening, oil, 1 tablespoon water, and egg; process until blended and dough pulls away from sides of bowl.

3. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 13 x 10-inch rectangle. Remove top sheet of paper; cut dough into 30 (2-inch) squares. Separate squares on pan.

4. Bake at 325° for 30 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.

Created date

October 2014

Nutritional Information

Calories 153
Fat 9.9 g
Satfat 2.1 g
Monofat 3.9 g
Polyfat 2.4 g
Protein 4.2 g
Carbohydrate 12 g
Fiber 2.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 189 mg
Calcium 18 mg