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Gluten-Free Seed Crackers

a stack of gluten free seed crackers

Next time you make Cashew Milk in your Almond Cow, save the pulp to make these cashew pulp Gluten-Free Seed Crackers. They’re the perfect addition to your snack plate, dipping in hummus, or eating alone!

Servings: 25-30 crackers
Prep Time: 25-30 minutes
Cooking Time: 20 minutes

a stack of gluten free seed crackers


  • ½ cup gluten-free flour (or brown rice flour, oat flour) (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup almond flour
  • ¼ cup hemp seeds
  • ¼ cup cashew pulp (from cashew milk)
  • 2 tbsp flax Seed meal
  • 1 tbsp flax Seeds
  • 2 tbsp sesame seeds
  • ¼ tsp baking powder
  • 1 tbsp avocado oil (or olive oil)
  • 4 tbsp water
  • ½ tsp salt


  1. Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
  2. In a medium sized bowl mix together dry ingredients. Add water, pulp and oil and mix together with your hands. Knead it together to form a ball. Add water if too dry.
  3. Flatten ball with your hands and place onto parchment paper. Roll dough until it is about ⅛ of an inch thick. Either cut into squares by using a knife or cut into shapes with a cookie cutter.
  4. Transfer onto a baking sheet and bake for about 20 minutes.Take out of the oven and let cool for a few minutes.
  5. Enjoy with preferred dip (Cream Cheese, Hummus etc.)
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