Gluten Free Parmesan Herb Seed Crackers
Crunchy, savory, and packed with nutty depth, these seed-studded crackers are the kind of snack that disappears fast — especially when you set them out with a cheese board or a bowl of dip. The base is almond flour rather than any wheat-based flour, so there's no substitution trickery involved; the recipe is simply built from the ground up with ingredients that work together naturally. Sunflower seeds, sesame seeds, and flaxseeds give every cracker real texture and a satisfying snap, while finely grated Parmesan and a blend of rosemary, thyme, and garlic powder layer in serious flavor. The dough rolls out between two sheets of parchment, which makes shaping surprisingly easy and keeps cleanup minimal. Baking low and slow at 325°F lets the edges turn deep golden without burning, and the crackers continue to crisp as they cool — that clean snap when you break one is genuinely rewarding. One batch makes enough to serve six, so they're great for entertaining or just keeping on the counter for the week.
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Learn more →Ingredients
6 servings
- 1 cup almond flour
- ¼ cup sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp flaxseeds
- ½ cup finely grated parmesan cheese
- 1 tsp dried rosemary, finely crumbled
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 large egg
- 1 tbsp olive oil
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the almond flour, sunflower seeds, sesame seeds, flaxseeds, Parmesan, rosemary, thyme, garlic powder, salt, and black pepper. Stir until evenly mixed.
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