Crunchy Seed Crackers Recipe with buckwheat flour

Crunchy Seed Crackers Recipe with buckwheat flour
Crunchy Seed Crackers Recipe with buckwheat flour: suemareep image

A delicious, light and crunchy seed crackers recipe with buckwheat flour. These seed crackers are naturally gluten-free, vegan and made with nutritious buckwheat flour. These buckwheat flour seed crackers are thin-style for snacking on by themselves or with spreads, dips or cheese. Mix and match this recipe to add whatever seeds or flour you have in the house. You could also add in flax seeds, chai seeds or pumpkin seeds. This is my favourite combination. If you don't have buckwheat, try this recipe with gluten-free oat flour, sorghum or oat flour. The tapioca flour can be swapped for cornflour (starch), potato starch or arrowroot.

Easy to make and better than store-bought crackers. It is a perfect entertaining and festive season snack to bake and share with friends and family.

Sesame seeds are a great source of protein and fibre. These tiny seeds are full of healthy fats, vitamins and minerals.

Sunflower seeds are also jam-packed with nutrients. These seeds contain zinc, iron, folate, magnesium, potassium, essential fats, and Vitamins A, B and E. They act as an anti-inflammatory and can help with blood sugar levels and cholesterol, enabling you to have a healthy heart.

Prep. Takes = 10 minutes + rest
Bakes = 40 minutes


  • 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)


  1. 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.
  2. Preheat oven to 170˚C fan and prepare two large baking trays.
  3. 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.
  4. 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.