Easy Seed Crackers with Everything Bagel Seasoning

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Holding up an everything bagel seedy cracker

We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and filled with nutritious seeds!

They’re also super easy to prepare (just 8 ingredients and 1 bowl required) and suitable for gluten-free, plant-based, and nut-free eaters. Enjoy them with everything from dips and cheeses to charcuterie boards and more! Let’s get crackin’!

Spoonfuls of seeds and salt next to bowls of water and Everything Bagel Seasoning

Health Benefits of Seeds

These crackers are filled with nutrient-packed seeds, known for being rich in vitamins, minerals, healthy fats, and more! Here are some of the unique superpowers of the seeds included in this recipe:

  • Flax, hemp, and chia seeds – rich in alpha-linolenic acid, an important anti-inflammatory fat known as “the plant omega-3
  • Pumpkin seeds – a good source of zinc, which is important for immune health (and can be challenging to get enough of in a plant-based diet)
  • Sunflower seeds – rich in vitamin E, which acts as an antioxidant and is important for cardiovascular health
  • Sesame seeds – contain unique phytonutrients with antioxidant and anti-inflammatory properties

How to Make Seed Crackers

Making these seed crackers is incredibly easy! First, we mix the seeds with brown rice flour to provide structure and sea salt to add flavor.

Stirring brown rice flour, seeds, and salt in a bowl

Next, we add boiling water and stir it up to turn the mixture into a dough.

Adding boiling water to a bowl of seeds, brown rice flour, and salt

Then we spread the dough onto a baking sheet lined with parchment paper (to prevent sticking), distributing as evenly as possible to ensure crispy crackers!

Spreading seed cracker dough into a parchment-lined baking sheet

Then we top with Everything Bagel Seasoning for a salty, savory finish that takes these crackers to next-level deliciousness land!

Baking sheet with toasty seed crackers in one sheet

Lastly, we bake to crispy perfection, then let them cool before snapping into snack-able, cracker-sized portions.

Holding a seed cracker snapped into two pieces

We hope you LOVE these seed crackers! They’re:

Crispy
Light
Toasty
Nutty
Salty
& SO simple!

They’re perfect for packing in lunch boxes (they’re nut-free!), serving as an appetizer with your favorite dip(s), or to have on hand for an easy snack to power you through the work week! Enjoy them on their own or paired with our Charred Serrano White Bean Dip, Chickpea Shawarma Dip, Easy Probiotic-Cultured Vegan Cheese, or Easy Muhammara Dip.

More Ways to Enjoy Seeds!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a seed cracker into hummus

Easy Seed Crackers with Everything Bagel Seasoning

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!
Author Minimalist Baker
Print
Snapping a seed cracker into two pieces
4.98 from 47 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 35 (~2-inch crackers)
Course Snack
Cuisine Gluten-Free, Nut-Free, Oil-Free, Vegan
Freezer Friendly No
Does it keep? 1-2 Weeks

Ingredients

  • 2 Tbsp ground flax seeds (flaxseed meal)
  • 2 Tbsp brown rice flour
  • 1/2 tsp sea salt
  • 1/3 cup sunflower seeds
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/4 cup hemp seeds
  • 1 Tbsp chia seeds
  • 1 cup boiling water
  • 1-2 Tbsp Everything Bagel Seasoning (or store-bought)

Instructions

  • Preheat the oven to 350 F (176 C) and line a standard-size (13×18-inch) baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the ground flax seeds, brown rice flour, and salt until well combined. Add the sunflower seeds, pepitas, hemp seeds, and chia seeds and toss to combine.
  • Pour the boiling water over the seed mixture and stir until there are no dry spots. Cover with a kitchen towel and let sit for 15 minutes until the seeds have absorbed the water and the mixture is thick and sticky.
  • Transfer the mixture to the prepared baking sheet and, using a rubber spatula, spread into as thin and even a layer as possible. On a standard-size baking sheet (13×18-inch), it should go all the way to the edges. Be sure that the middle isn’t too thick and the edges aren’t too thin, and try to avoid any gaps or holes. You want even, thin, crispy crackers! Once your mixture is spread evenly, sprinkle the Everything Bagel Seasoning over the top.
  • Bake your crackers for 35-45 minutes, or until they have become toasty in color and are dry and hard to the touch. If it feels soft in the middle, let it bake for a couple more minutes, but not past 50 minutes, or you’ll have burnt crackers!
  • Let crackers cool completely on the baking sheet, then carefully break your large cracker into whatever size pieces you prefer. Enjoy right away or store in an airtight container at room temperature for up to 1-2 weeks.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of homemade Everything Bagel Seasoning.

Nutrition (1 of 35 servings)

Serving: 1 (two-inch cracker) Calories: 26 Carbohydrates: 1.2 g Protein: 1.2 g Fat: 2 g Saturated Fat: 0.2 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 42 mg Potassium: 34 mg Fiber: 0.5 g Sugar: 0 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.3 mg

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Reader Interactions

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  1. Anika Svensson says

    I used tin foil instead of parchment paper and that was a big mistake (stuck to the tin foil). I made one batch as recipe says and one batch I added frozen kale, blended, and nutritional yeast. I liked the kale and cheesy flavor from the nutritional yeast! Overall great recipe!

  2. BetsyMHall says

    Thank you, thank you. I wondered if there was such a thing as a seed cracker and *boom* yours fit the bill. I made them as a birthday gift for a guy in a CPG (Consumer Packaged Goods) business. He said if he didn’t know so much about the industry, he’d suggest I sell these. I heated up my stainless steel baking sheet, liberally rubbed Trader Joe’s vegan buttery spread to grease the pan and sticking was no issue. I love the taste, the crunch and the ease of making these yummidelicious snacks. They satisfy.

  3. Denette says

    Great recipe. I feel so fancy, being able to make crackers. Quick to mix up and easy. Love that it uses basic pantry items, for me anyway, other than the bagel topping. I used white rice flour instead of brown rice flour since that is what I had open. Worked just as the recipe and pictures show. I did not put salt in my batter since my bagel seasoning included salt. They turned out great. I like the suggestion from another review that they mixed up baggies of the seed blends so they can make a batch quickly.

    • Support @ Minimalist Baker says

      Yay! We love to hear that white rice flour was a success. Thanks so much for the great review, Denette!

  4. Brittany says

    I love this recipe and make it all the time! Is it also possible to use all purpose flour instead of rice flour? I’m traveling and don’t want to buy rice flour haha

    • Support @ Minimalist Baker says

      Hi Brittany, Another reader mentioned all-purpose flour didn’t work well. If you have whole wheat or spelt flours those would probably work well, or gluten-free options would be sorghum flour or buckwheat, but the flavor may change. Hope this helps!

  5. Sharron says

    Thank you for this fabulous recipe!!! I’ve been looking for an easy to make and oil free cracker recipe for years. These crackers are the BEST

  6. Pam in Sacramento says

    Absolutely flipping incredible! Best crackers I have ever made, and so easy. I used TJ’s “Everything But the Bagel” seasoning. I’ve made several batches. Next time, I’m going to mix it up a bit and try a batch with Dukkah seasoning.

    Dana, you’ve started a “seed cracker movement.” I made a batch, and decided to share the love with a friend. She loved the crackers, so she made some and gave them to her friends. They loved them and now they are baking them, too! ❤☺

    • Support @ Minimalist Baker says

      Yay! So happy to hear so many are enjoying these crackers. Thanks so much for the lovely review, Pam!

  7. Cindi says

    OMG – this is by far my favorite recipe. I make it per the recipe and have no problems with sticking or crunchiness. This satisfies my potato chip and nacho chip urges in a healthy way. Was looking for a way to make a sweet version of these without being unhealthy. Any suggestions? Maybe adding some date puree and topping with slivered almonds and cinnamon?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Cindi! That sweet version sounds lovely! Possibly pumpkin pie spice for more flavor?

  8. Fotini says

    Quick and easy to make , a great alternative if you are bored with eating rice cakes and need a quick snack !

  9. Lindsay says

    Yummy crackers, but they stuck really bad to the parchment paper. Maybe I’ll try a silicone pan liner next time.
    I used Einhorn wheat flour instead of rice flour, and sesame seeds instead of hemp.

    • Support @ Minimalist Baker says

      Bummer! Thank you for still leaving a great review and for sharing your modifications, Lindsay!

  10. Elena says

    These are delicious – subbed separate pumpkin/sunflower seeds for a seed mix I had which contains also watermelon seeds and worked wonderfully.

    I went a bit liberal with the EBTB seasoning and was a bit salty, but that’s on me, so just be careful. They are amazing and so easy to put together.

    I used reusable silicone sheet instead of parchment paper and it stuck a bit more I think, but was OK, next time will use just paper.

    • Support @ Minimalist Baker says

      Yay! So glad you enjoyed these crackers Elena, thanks so much for the review and 5 stars!

  11. Margaret says

    Yum! And they look pretty. And they keep well. I subbed cassava flour for the rice flour because that’s what I had, and they turned out great.

  12. Suzanne says

    These were so easy to make and are delicious! Thank you for this amazing recipe. I baked for 40 minutes then turned oven off and left for 10 more to make sure they crisped enough.

  13. Cathy Laffranchini says

    I just made this awesome cracker recipe. My husband loves the flavor! I made it in only a 10″ x 15″ pan and the cracker turned out soft because the pan was too small. I am going to buy a 13″ x 18″ pan.
    The recipe reads 1 cup of boiling water. I poured all the water on the seed mixture. It appeared to be semi runny with seeds. Even after soaking for 15 minutes the mixture was not doughy. Should I only pour and mix until the mixture becomes doughy and throw out the rest? I baked on the middle rack. Should I use bottom or 2nd to bottom rack to bake?
    Thank you again for this wonderful cracker recipe.

    • Support @ Minimalist Baker says

      Hi Cathy! Did you happen to make any modifications to the ingredients? You should use all the water and 99% of it should get absorbed as long as there is flour and flaxseed meal in the dry ingredients. The middle rack should be good, too. Thanks for the review!

  14. Sandy says

    I LOVE these Crackers! They are easy to make and fun to eat. I have put in baggies a pre-mix of the seeds so I can even more easily make these. I have shared it with friends too and they want the recipe! I used garbanzo bean flour because I had some and wanted to try it. It takes great so I will be using that flour.

    • Support @ Minimalist Baker says

      Amazing! So happy to hear you’re enjoying this recipe so much, Sandy. Thanks so much for the wonderful review!

  15. louise says

    AMAZING crackers! Too easy to break so next time I think I will make them thicker. Live the Everything seasoning as well. I have yet to make something you post that has not been delicious! THANK YOU for all of these delicious (and easy) recipes.

  16. STEPHANIE GREENE says

    These are by far and away the best and easiest crackers I’ve ever made! THANK YOU, Dana!!
    A note on the baking time– it’s true that these can overcook quickly after the 40 minute mark. I’ve had great results by baking at 350 for 40 minutes, then turning the oven down to 250 and checking at 15 minute intervals.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy the recipe, Stephanie! Love that trick – thank you for sharing! xo

  17. Christine says

    These crackers are crispy and very tasty! and fun to make. I loved the way my kitchen smelled as these were baking. Thank you

    • Support @ Minimalist Baker says

      Hi Tonya, we haven’t experimented much with an air fryer, but our understanding is that it’s similar to a convection oven, so we think it could work to bake at a slightly lower temperature (~325 F). Let us know if you do some experimenting!

  18. Lisa says

    I didn’t have brown rice flour so I substituted sorghum flour for brown rice flour. Texture was still great. I did not have the right size pan, only a larger cookie sheet. I didn’t do a great job in spreading the dough thin enough. Areas in the center were too thick and soft. So, I broke the whole batch up into squares like was stated in the recipe and separated out the soft squares. I put those back into the oven for another 5-10 minutes and they crisped up great! These are delicious!!!!

  19. Kimberly says

    I’ve been a lurker on your site for years, but this time I just had to leave a review. These crackers came out amazingly awesome! I added a bit of nutritional yeast to the mix. You do say that there are 35 servings per batch, but for me, it was more like….2. Thanks for all of your great recipes.

    • Support @ Minimalist Baker says

      Ooo sounds so delish! Thanks so much for the wonderful review and for sharing your modifications, Kimberly!

  20. Linda Baris says

    I just made the dough, but used almond flour instead of brown rice flour. At the end of 15 minutes, it’s still very liquidy. I’m wondering if the almond flour doesn’t have the same ability to thicken the mixture as the brown rice flour. I’m really hoping it ultimately works out.

    • Support @ Minimalist Baker says

      Hi Linda, almond flour isn’t as absorbent, so you likely need to use more (~4 Tbsp) to get the dough to come together, and the crackers themselves might not get as crispy.

  21. Annie B says

    These are delish! Some of mine came out crispier than others, but even the non-crispy ones were so delicious. Best crackers ever! I also had to use more everything bagel seasoning (closer to 4 TBS…) to cover the whole top of the spread – which made them a little on the salty side with the other salt I added (yet AMAZING with hummus). Next time I’ll cut down on added salt and try to be a better sprinkler to use a little less seasoning.

  22. Barbara H says

    I made these the other day and they are really good. I had all the ingredients already, which was helpful. I cooked them a bit longer than the recipe but I may not have spread them out enough. At first I thought they were too garlicky, but after sitting for a day, they are very good. Will absolutely make them again. Thank you for the recipe!

    • Pam says

      It seemed like my “dough ” was too wet, so I let it sit 5 more minutes. I was expecting it to stick and be difficult to spread but it was easy to smooth out in a thin layer. At the end of baking time I simply turned off the oven to finish baking the interior and let it slowly cool in the oven. I think you are wrong in saying they’ll last 1 to 2 weeks …………my husband and I ate half the batch for lunch with some roasted red pepper hummus and raw vegetables. The only change I made was adding a Tablespoon of fennel seeds to the recipe for Everything Bagel Seasoning. Amazing! I just can’t believe how EASY, FAST & DELICIOUS these are!!!

      • Pam says

        Tried substituting first buckwheat flour for the brown rice flour and then psyllium husk. Worked like a charm! I loved the fennel I added to my first seasoning mix but today I tried caraway seeds. Awesome! I don’t think you can mess these up! They definitely beat the other recipe I have which requires rolling them out and also flipping them halfway through baking to finish baking directly on the oven rack (disaster). I will keep making these over and over and over again!!!

  23. Courtney says

    I just wanted to say thank you to everyone who helped out with substitution questions in the other comments! I have a horrible hemp allergy, so knowing how I can tweak the recipe ahead of time makes me much more confident in trying them out for myself. Will be making them hopefully this weekend; sooner if I can manage!

  24. Maureen says

    Made these to have with soup…. they are delicious. Easy and quick to make – didn’t have all the ingredients for the everything bagel toppoing, so used black & white sesame seeds and another seasoning mix for the topping… delicious! Another winner from Minimalist Baker!

        • Support @ Minimalist Baker says

          Hi Ramona! If you mean white rice flour vs. brown rice flour, we aren’t sure! We haven’t tried this with white rice flour but it might work. You may want to reduce the ground flax slightly since white rice flour is more gummy than brown. Let us know how it goes if you try it!

  25. Bosha says

    Fabuleux !!!
    Comme toutes tes recettes, c’est une belle réussite !
    Ils sont vraiment fantastiques, facile, rapide et si délicieux.
    Juste une question : est-ce qu’il est possible d’en faire avec des oignons ?
    Merci

  26. Lisa says

    This recipe was delicious and easy to make. Based on a suggestion from another commenter, I used buckwheat flour instead of the rice flour. I also added a couple cloves of crushed garlic to the batter. I did have trouble spreading the batter over the entire 13×18 baking sheet, so I ended up covering about a 13×15 area. I had a uniformly thin and crispy cracker after baking. Next time, I may try making a slightly larger batch so I can fill the entire baking sheet.

  27. Peggy Petrey says

    Fantastic recipe as written! I also made a batch adding 1 tsp smokey paprika and 1/3 c nutritional yeast for a cheesy flavor, I omitted the everything season on half of the cheesy batch. It was also wonderful! Super happy I can added some spices to make variations and the recipe still works.

  28. Ellie says

    I made these yesterday and they were so good! One question…is there any magic to the salt in the cracker itself? We try to lower salt content whenever we can and I feel like the salt in the everything seasoning is important, but I wondered if I could leave the salt out of the seed/rice flour mixture when we plan to add the extra seasoning? Thanks for such a wonderful recipe!

      • C says

        Hello, can we substitute the rice flour with other GF flour like almond or chick pea flour? Happy to hear your suggestion before trying this out! Thank you!

        • Support @ Minimalist Baker says

          We haven’t tried with almond or chickpea flour and we aren’t sure if it would work. For almond flour you may need to use more (~4 Tbsp) to get the dough to come together, and the crackers themselves might not get as crispy. With chickpea flour, you’d need less of it than brown rice flour because it’s more absorbent and it may contribute a beany flavor. Let us know how it goes if you give it a try!

        • Alison says

          Hi! Have you ever tried soaking the seeds then dehydrating the crackers? I’ve heard that releases some of the enzymes and is maybe more nutritious? I don’t know if that’s true, do you? Also, does it have to be brown rice flour or would almond or buckwheat flour work?
          Thanks!

          • Support @ Minimalist Baker says

            Hi Alison, we’ve also heard that. You can learn more about it here. We haven’t tested soaking the seeds for these crackers so aren’t sure how they would turn out. Other readers have reported buckwheat flour works well! For almond flour you may need to use more (~4 Tbsp) to get the dough to come together, and the crackers themselves might not get as crispy. Hope that helps!

  29. robin says

    Just an update: I made another batch where I processed all the ingredients together first before adding the boiling water. I took them out and inverted them on a wire cooling rack/peeled off the parchment paper/put back in the oven (with it off) and cracked the door with a metal spoon. I left it in there while the oven cooled down so they were really crispy. By processing the sunflower/pumpkin seeds it was a lot easier to spread and they definitely had a more cracker mouth feel. REALLY GREAT for us diabetics and so heart healthy. THANKS for this recipe

      • Maria says

        This recipe looks terrific and the comments are really good. I’d like to make these but need a substitution for the flax meal. My breast surgical oncologist has it on my NEVER list. Any suggestions? Thanks.

        • Support @ Minimalist Baker says

          Hi Maria, You can sub more of another seed of choice, such as chia. Hope that helps!

  30. Colleen says

    OMG, I tried my first batch today and between just myself and my husband, will be making another batch tomorrow. I was tired of paying $7 / box for Mary’s and opening to find all broken and battered. The fact they are VGF works for us and our friends and neighbors so I already have orders placed. Thank you for sharing.

    • KM says

      The flavour in these crackers is so insanely good! This recipe is 100% a keeper.

      I goofed by subbing unbleached AP for the brown rice flour thinking it would work (4 instead of 2 tbsp). I think they’d crisp up better with the rice flour. That said, lesson learned and they are still freakin’ awesome.

      Thanks for the recipe!

  31. Helena says

    Love this recipe! I added a few tbsp of nutritional yeast and it was awesome!

    Just wondering if you can use a reusable silicone baking sheet instead of parchment paper? I also had issues with sticking, even with a brand I’ve used for everything without any issues.

    Thanks!

    • Support @ Minimalist Baker says

      Thanks for the review, Helena! We haven’t tried this with a silpat or anything similar, but we think it should work!

  32. robin says

    I love this recipe. I haven’t had any sort of chip or food with the consistency of a chip for the last several years. Besides being super healthy for all sorts of issues, this recipe gives me the whole chip-type experience again. So easy to make and I even added a sprinkle of cumin seeds to add another flavor to the original for variety. Plan to try sending it all through a processor first to see if that would make it a more solid cracker. Thanks for the recipe

  33. Sonja says

    Love these. I substituted almond flour for brown rice flour in 1:1 ratio and worked fine for me. I only ended up using ~2/3 cup of water and that worked perfectly.

  34. Donna says

    I made these yesterday and they are great! My everything bagel seasoning was a bit salty but I found a salt-free version online for my next batch. I’ll combine the salt-free with a bit of my existing salty seasoning to create the right amount of saltiness. I also used a rolling pin (with plastic wrap under it) to flatten it out even more and to secure the seasoning. Perfect crunch and taste!
    Any seasoning will be great with the base mixture.

  35. Manu Duggal says

    Followed the recipe except substituted sorghum flour for the brown rice …. Soooo yummy ! The only thing I would be careful with next time would be to turn the sheet more than once in the oven. Mine were a little burnt at the edges . Otherwise, it’s an awesome recipe

  36. Sierra says

    Wow these are absolutely gorgeous. I followed the recipe but also added 2 tbsps of nutritional yeast for a “cheesy” flavour and used zatar instead of the bagel seasoning and they were totally delicious. Will be making again and again. Thank you!

  37. Hannah says

    Can I just say that I am making these for the 2nd time since they came out?! They’re the best! I made a few changes:
    1. Sesame seeds instead of hemp
    2. Cassava flour instead of rice (grain free)
    3. I used probably 1/4 cup bagel mix on top, so good!

    Also make gaucomole and dip them in, you won’t be sorry!!!

    • Support @ Minimalist Baker says

      Yummm, sounds perfect. Thanks so much for the lovely review and for sharing your modifications, Hannah!

  38. Jennifer says

    I really want to make these but I am allergic to hemp and sunflower. Everything else is ok. Can you make suggestions for what I could sub. Thank you so much!

    • Support @ Minimalist Baker says

      Hi Jennifer, we’d suggest more flax seeds for the hemp and more pumpkin seeds for the sunflower. Hope you love it!

    • Ash Hans says

      Wow, I was just coming to ask the same thing. Allergic to hemp and sunflower. My first thought was sesame seeds and extra flax/pepita’s. Any reason sesame shouldn’t work?

      • Support @ Minimalist Baker says

        Sesame seeds could work, but we haven’t tried it and aren’t sure if they might get too toasty. Could be work a try, though! Let us know how it goes!

  39. Amada says

    Minimalist Baker Team, you have created a monster :) I made 3 batches yesterday and there is nothing left. We licked the crumbs too! Most amazing crackers I’ve made…ever. In one batch I used sesame seeds (half white and half black) instead of pepitas, and the crackers were still great. So versatile – no more store-bought crackers for this GF household :) Thank you so much for sharing your creativity and hard work with the world. You are one great team!

    • Support @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review, Amada! We are so thrilled you’re enjoying them! xoxo

    • Support @ Minimalist Baker says

      Hi Lynne, You can increase any of the other seeds in place of the hemp seeds, or any other seed of your choice. Let us know how you like them! xo

  40. Diana says

    I haven’t tasted these yet but I have had a terrible time with them sticking onto my (awesome) parchment paper. I followed to the letter (subbing spelt flour for rice flour). Any ideas what might have happened? Thanks!

    • Support @ Minimalist Baker says

      Sorry to hear that, Diana! We’re thinking maybe the brand of parchment could be the issue? Our preferred parchment paper is the “If You Care” brand – we never have issues with sticking!

  41. Lorraine says

    Every recipe I’ve tried from minimalist are winners!these crackers are no exception. Thin,crunchy,flavorful&healthy.the whole family is enjoying snacking on them&i’m happy to able to send them to school as there are no nuts. Thanx for the great recipes that make healthy eating so delicious!

    • Support @ Minimalist Baker says

      Aw, we are SO glad to hear this, Lorraine! Thank you for your kind words and lovely review! xo

  42. Caitríona O'Leary says

    I can answer the substitute flour questions! Yes, whole spelt works wonderfully well and (untoasted) buckwheat flour works even better! I felt compelled to make these when I read all those flour questions; and I’m very glad I did – delicious! Thanks for another great recipe, Dana!
    p.s. I sprinkled nigella seeds (aka black caraway) on one end of the buckwheat crackers – yum!

  43. Chamila says

    That’s an interesting recipe to try. I love hosting and def.if i succeed this one, everybody will be impressed. Wanted to know if we can use plain salt to sprinkle over instead of the seasonin? If so, how much will u recommend?
    Thanks.
    Chamila

    • Support @ Minimalist Baker says

      That would work! We’d suggest sprinkling with a healthy pinch of salt. Hope you love them, Chamila!

        • Support @ Minimalist Baker says

          Hi Holly! We haven’t tried it, but we think it could possibly work if you use it in place of the brown rice flour and some of the water? You will probably still need extra water to fully hydrate the seeds. Let us know how it goes if you give it a try!

          • Holly says

            Totally worked! Just used 1 cup by weight 227grams of my sourdough discard in place of the water and flour had made a spreadable dough no problem! I have a feeling this might be a regular in my recipe collection.

          • Support @ Minimalist Baker says

            Yay! Thanks so much for the lovely review and for sharing your modifications, Holly!

      • Anna Rhodes says

        I love the flavor of these but I have a problem with mine not being crispy enough! They were crispy out of the oven but once they cooled I broke into pieces and stored in Ziploc bags, and the next morning they are floppy and bendy. Should I bake longer? Wait longer before storing? Choose different storage other than Ziploc bags? Help!

        • Support @ Minimalist Baker says

          Hi Anna! It sounds like you didn’t bake long enough, or perhaps you didn’t spread the mixture thinly? When we tested, ours stayed crisp when we stored them in containers and in bags. Did you happen to make any modifications to the ingredients?

          • Anna Rhodes says

            The only modification was that I used whole flax seeds instead of ground… maybe I’ll grind some and try again!

          • B. says

            These are very tasty but I had the same problem, some of them are not crispy. My guess is I didn’t spread it thin enough. Is there a way to fix the ones I already made?

          • Support @ Minimalist Baker says

            You should be able to pop them back in the oven at a lower temperature or use a dehydrator. Hope that helps!

          • B. says

            It worked! I flipped them over, popped them back in the oven at at 250 for about 20 minutes, and they crisped right up.

        • Rachel says

          Hi there! I wanted to ask if anyone knew if I could use whole wheat flour instead of brown rice? I know they wouldn’t be gluten free anymore, but I don’t have some of the other flour substitutes that I’ve seen other people comment. Thank you!

  44. Melanie Cantin says

    Looks so good!
    Hum…
    Instead of using the oven, will i be able to make this recipe in my Excalibur dehydrator?

    • Support @ Minimalist Baker says

      Hi Melanie, We haven’t tried them in a dehydrator, but we think it could work! Let us know if you try it out!

  45. Kim Pollard says

    Wow! These were so easy to make and crazy delicious. Followed the recipe except I may have gone a bit overboard on the bagel seasoning, making them a bit salty, but definitely a keeper.

    • Support @ Minimalist Baker says

      Hi Hanneli, Every flour will have different results, but possibly? Brown rice adds more structure than white rice flour so keep in mind it might not turn out the same. Let us know if you try it!

  46. Jan V says

    I didn’t think this cracker would be easy to spread, but it poured out of the mixing bowl just like your video, and I spread it easily with the back of a large spoon. Results looked just like yours! Tasted great! Probably baked about 43 minutes. Thin, crispy, tasty!

  47. Maureen says

    I recommend that you cut these crackers into rectangles. It’s easy if you cook them for about 15 minutes, then take them out of the oven and roll a pastry wheel onto the baking sheet to make cutting lines. Put them back in the oven to finish cooking and then when they are cool, snap them apart along the lines you’ve pre-cut.

  48. Mary Salisbury says

    Just wondering if you can make this without flax seeds. I am not a fan of flax seeds.

    Thanks,
    Mary

    PS I love your recipes and blog!!!

    • Support @ Minimalist Baker says

      Hi Mary, yes! Feel free to sub more of another seed of choice, such as chia. Thank you for your kind words! xo

    • Support @ Minimalist Baker says

      Hi Janet, We haven’t tried that, but we think it could work! Let us know if you try it out!

  49. Carol Bradstreet says

    Can you score the crackers before baking to get a more uniform texture? Or would it not work very well because of the topping?

  50. Lisa Edelman says

    I LOVE the look of these. If you have a high speed blender, it’s simple to make brown rice flour in around a minute. That is what I will do to make these crackers. Thank you for this recipe. <3

    • Support @ Minimalist Baker says

      Hi Jann, We haven’t tried this with almond flour and we aren’t sure if it would work. You may need to use more (~4 Tbsp) to get the dough to come together, and the crackers themselves might not get as crispy. We wouldn’t recommend coconut flour here. Let us know how it goes if you give it a try!

  51. Mary Lee says

    Hi! Should I use raw pepitas and sunflower seeds or is it ok if they are already roasted? Thanks in advance! I love all of your recipes!

    • Support @ Minimalist Baker says

      Hi Mary Lee! The flavor might be slightly different if the seeds are already roasted, and we aren’t sure if they will get too dark or burn, but it might work. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Krystalal! Every flour will have different results, but we would suggest staying away from gluten-free blends or all-purpose flour. If you have whole wheat or spelt flours those would probably work well, or if you’re gluten-free sorghum flour or buckwheat might work, but the flavor will change. Hope this helps!

    • JoDee says

      My crackers never hardened. I used almond flour and had them in the oven for close to 50 mins. Could it be the almond flour or do you have another suggestion?

      • Support @ Minimalist Baker says

        Hi, it could be the almond flour as we haven’t tested it that way. Another thing that would cause that is if you’re using too small of a baking sheet and/or they aren’t spread thin enough. Hope that helps!

  52. Denise says

    These look delicious. I do not have rice flour…will any flour do? ( I have white whole wheat, spelt, cassava, almond, coconut.)

    • Support @ Minimalist Baker says

      Hi Denise! We haven’t tried this recipe with any other flours but we think spelt would be the best option out of what you have. Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Heather! Unfortunately we don’t have any experience making rice flour at home. Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Mikayla! Every flour will have different results, but we would suggest staying away from gluten-free blends or all-purpose flour. If you have whole wheat or spelt flours those would probably work well, or if you’re gluten-free sorghum flour or buckwheat might work, but the flavor will change. Hope this helps!

  53. Jennie says

    Dana this looks amazing! Quick swap question–I don’t have brown rice flour and I don’t cook enough with it to buy it. I have these flours, do you think any of these might work?: Almond, Chickpea, Whole Wheat Pastry, All Purpose, Spelt

    • Support @ Minimalist Baker says

      Hi Jennie! We haven’t tried this recipe with any of those flours, but we think spelt would be a good option! Let us know how it goes if you give it a try!

  54. Catharine Rose says

    Hi! I am wondering if could substitute the brown rice flour with brown whole wheat flour? Thanks. LOVE pretty much everything you make. Thank you so much for your work <3

    • Support @ Minimalist Baker says

      Hi Catharine! Thanks so much for your support! We haven’t tried this with whole wheat flour but we think it would work. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Michelle! We haven’t tried this with almond flour and we aren’t sure if it would work. You may need to use more (~4 Tbsp) to get the dough to come together, and the crackers themselves might not get as crispy. Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Jen! Every flour will have different results, but we would suggest staying away from gluten-free blends or all-purpose flour. If you have whole wheat or spelt flours those would probably work well, or if you’re gluten-free sorghum flour or buckwheat might work, but the flavor will change. Hope this helps!

      • Jen says

        Thank you! Used the spelt flour and they came out great!! Next time I need to mix it slightly better and thin the edges but so tasty.

  55. Andrea says

    these look great! I want to make today but do not use or have brown rice flour. what can I sub? I have coconut flour, chickpea flour, and Einkorn flour.

    • Support @ Minimalist Baker says

      Hi Andrea! We haven’t tried this recipe with any of those flours so we cannot guarantee results, but we think Einkorn would be the best option. Let us know how it goes!

    • Sandy says

      I just tried it using chickpeas flour and they held together well and tasted great! I’ve already shared the recipe with three friends!

    • Support @ Minimalist Baker says

      Hi Barb! The flax is important for helping the crackers hold together. You could try increasing the chia seeds by 2 Tbsp (or better yet using ground chia seeds) and it should work, but we haven’t tried it ourselves!

  56. Greta Nagy says

    Can I substitute hemp seeds with something? It would take so long to get them here but I would like to try this ASAP. Thank you :))

    • Support @ Minimalist Baker says

      Hi Greta! Yes! You can increase any of the other seeds in place of the hemp seeds, or any other seed of your choice!

  57. Wei Ling says

    Oh wow, this looks amazing, easy and light and crisp! I will try it this week and let you know how it goes! Quick question , is it okay to exclude the hemp seed (I have everything but that in my pantry)?