Gluten-free cracked pepper & sea salt multi-seed crackers

These delicious and simple grain free multi-seed crackers are perfect for sharing. This recipe is gluten-free, dairy-free, meat-free and suitable for paleo and vegetarian diets. 

Gluten-free cracked pepper & sea salt multi-seed crackers

Gluten-free cracked pepper & sea salt multi-seed crackers 

By Emma of Paleo With Mrs P.
Serves: 9-12 crackers | Prep time: Cook time: Total time: 
  • ½ cup Sesame flour (you can substitute for coconut flour)
  • 1 cup Ground almonds
  • 1 tbsp Olive oil
  • 1 egg
  • ¼ cup Mixed seeds (I use golden and brown linseed, pumpkin seed and sunflower seed)
  • 1 tbsp Poppy seeds
  • ½ tsp Sea salt
  • 1 tsp cracked black pepper
  • 1 tsp ground cumin (or ½ tsp cumin seeds)



1. Pre-heat oven to 170ºc / 338 ºF

2. In to a mixing bowl beat egg and olive oil together until pale and combined

3. Add in ground almonds, sesame flour, mixed seeds, a pinch of sea salt, poppy seeds and cumin

4. Mix and combine until a dough has formed


5. Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the other with the dough in the middle

6. Press the dough down slightly before using a rolling pin to roll it out in to a flat square, it needs to be about 0.5 cm thick

7. Take the top layer of baking paper off and put asside

8. Cut off the ragged edges and keep those bits to the side as you can roll them back out and make a few more biscuits after

9. Now carefully cut your biscuit shapes (I cut about 9 – 12, depending on how big you want them)

10. Repeat action with other bit of dough (if you have any off cuts) and spare greaseproof paper

11. Place on baking sheet (s) and pop in oven for 20 minutes until golden brown

12. Once out, don’t be alarmed if there’s a little foam on top- this will evaporate almost straight away

13. Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week.

  • You will need 1 baking tray, 2 pieces of baking paper, 1 rolling pin, 1 mixing bowl, 1 oven
  • If you use coconut flour, be aware that it is a little more dense so you want to add a little at a time until you have created a dough, that you can mould. You do not want it to be too dry and cracking.


About the author

-dZZeh2_Emma is the writer of Paleo With Mrs P, a website dedicated to creating simple, healthy, nutritious recipes which are free from dairy, gluten, grains and refined sugar. Diagnosed with diabetes just before her eighteenth birthday, Emma later fell in love with the Paleo diet and how it calmed her symptoms, as well as making her feel happy and healthy. You can find her on Facebook, and Twitter.

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