Buckwheat Seed Crackers – Gluten-Free, Dairy-Free & Easy to Make
Make these easy buckwheat seed crackers with no gluten, no dairy, and no flour! A healthy vegan snack that’s crunchy, nutritious, and simple to prepare at home—perfect with dips, soups, or on their own.
Buckwheat Seed Crackers – A Light, Crunchy, Gluten-Free Vegan Snack
These easy homemade seed crackers are made with buckwheat flour, making them naturally gluten-free, dairy-free, and vegan. They're light, crispy, and perfect for snacking solo or pairing with spreads, dips, or cheese.
This thin-style cracker recipe is highly versatile—swap or add in your favourite seeds like flax, chia, or pumpkin seeds. Use gluten-free oat flour or sorghum instead if you're out of buckwheat. Tapioca flour can be replaced with cornflour (starch), potato starch, or arrowroot.
Perfect for healthy snacking or festive entertaining, these crackers are simple to make and better than store-bought.
Nutritional Boost:
- Sesame seeds offer protein, fibre, healthy fats, vitamins, and minerals.
- Sunflower seeds are rich in zinc, iron, folate, magnesium, potassium, and vitamins A, B, and E. They're anti-inflammatory and support heart health, cholesterol, and blood sugar balance.
Prep. Takes = 10 minutes + rest
Bakes = 40 minutes
Ingredients
- Buckwheat flour – 150g (1 cup)
- Tapioca flour, cornflour or potato flour – 4 tbs
- Sesame seeds toasted – 35g (1/4 cup)
- Sunflower seeds toasted – 40g (1/4 cup
- Fennel seeds or cumin seeds (optional) – 1 tbs
- Salt – 1 ts
- Olive oil – 2 tbs
- Boiling water – 170g - 200g (3/4 to 1 cup)
Method
- Mix all dry ingredients in a medium size bowl. Add boiling water to a jug and add in oil. Pour over dry ingredients and mix to combine. Rest for about 10-15 minutes. If the mixture looks too wet add an extra tablespoon or two of flour flour. If it looks too dry then add 1-2 tablespoons of boiling water.
- Preheat oven to 170˚C fan and prepare two large baking trays.
- Then divide the dough into 3 pieces. It is much easier to work with and you're able to roll the dough thinner for a better tasting cracker.
- Place one dough ball onto parchment paper and place another sheet on top. Using a rolling pin, roll until you have the dough as thin as possible. Remove the top layer of paper. Slide the cracker dough onto the baking tray. Sprinkle with flaked salt and bake for 30-40 minutes until crunchy. Rest on the baking tray until cool. Break into pieces. You could make uniform slices after baking for 15 minutes. Remove from the oven and use a pizza cutter or sharp knife to make cuts into the crackers before fully baked.