Grain-Free Crackers

Grain-Free Crackers prepared in the Thermomix. 

Perfect for those following a paleo-type diet, GAPS or avoiding grains for whatever other reason.  Also suitable for vegans.

Course Snack
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 20 pieces
Author Nyree @


For the crackers:

  • 1 tbsp Chia seeds (white or black)
  • 140 g Whole raw almonds
  • 15 g Whole linseeds
  • 30 g Sunflower seeds
  • 1/2 tsp Sea salt or Himalayan salt flakes
  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried chilli flakes (1/2 tsp for extra bite)
  • 60 g Water

To sprinkle on top:

  • 2 tbsp Sesame seeds (to taste)
  • 1 tbsp Sea salt or Himalayan salt flakes (to taste)


  1. Mix chia seeds & water in a small bowl & sit aside for 1 hour (room temp is fine)

  2. Preheat oven to 175C. Line a large baking sheet with non-stick baking paper.

  3. Place almonds, sunflower seeds, linseeds, sea salt flakes, garlic powder & chilli flakes into the TM bowl & mill for 20 secs on speed 7. It should look like crumbs at this point.
  4. Add the soaked chia seeds (now a thick seedy gel) & mix on speed 4 until the ingredients begin to form a dough ball (approx 10-15 secs).  

  5. Using a spatula, scrape dough onto lined baking sheet & form into a ball with hands. Mixture will be sticky but firm.

  6. Place another sheet of non-stick baking paper on top & roll out dough to approx 2-3mm thick.
  7. Remove top sheet of paper & sprinkle extra sea salt flakes & sesame seeds over entire surface, pressing in gently with your hand to help them stick. Using a sharp knife or pizza cutter score dough into cracker shapes (mine were approx 4x5cm each).
  8. Spread the shapes out a bit on the baking sheet so that each cracker cooks evenly

  9. Bake in the oven for approx 15 mins or until golden brown (watch that the thinner edges don't burn). Remove from oven & transfer crackers to a cooling rack. Allow to cool completely - they will crisp up as they cool.


Recipe Notes