Gluten-free crackers


  • 150 gr oat flour
  • 2 tea spoon oil
  • 3 soup spoons pumpkin seed
  • 3 soup spoons linseed
  • 3 soup spoons sesame seed
  • (I add also some sunflower seeds)
  • salt & pepper
  • 90 ml water

Preparation (5 min + 30 min baking)

Mix the flour, the oil, the seeds, salt and pepper. Once it is well mixed, add the water (otherwise it gets much too difficult to mix the seeds in the dough).

Knead it well, then roll it. To make the cleaning easier, use 2 reusable baking papers. One underneath, and one on top of your dough (see picture here below!).

Bake it about 30 min at 175°C. The first time, look at it closely; depending on the thickness, you might need to leave it longer or shorter.

We like it quite thick (about 0,5cm) so I need to bake it a little bit more than 30min.