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Grain Free Crackers

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 @ www.unitywellness.com.au


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)

    Chia gel
  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.
    Grain free cracker mix
  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).  

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

    Grain free cracker dough ballGrain free cracker dough ball
  6. Place another sheet of non-stick baking paper on top & roll out dough to approx 2-3mm thick.
    rolled cracker dough
  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).
    Scored grain free crackers
  8. Spread the shapes out a bit on the baking sheet so that each cracker cooks evenly

    Grain free crackers_2
  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.


    Grain Free Crackers

Recipe Notes

  • If you prefer a blonder biscuit, you could blanch the almonds first.  Of course, these may not be suitable for school lunches with so many schools being nut-free these days, but they would make a great high protein after-school snack or the perfect accompaniment to dips or a cheese platter.
  • Feel free to experiment with flavours - rosemary, oregano, seaweed, or sprinkle with a little grated parmesan.  The options are endless!