You guys are going to love these super tasty gluten-free, vegan, and paleo-friendly sunflower seed crackers that compliment basically any topping! Bob describes these as “a healthy grain-free snack that pairs well with cheese, dips, or just on its own.” If you think healthy crackers are usually lackluster, dry, and cardboard-like, you need to try these. And what better Friday lockdown 35-minute task than to try them out?



You will need:

  • 1 cup Bob’s Red Mill Premium Shelled Sunflower Seeds (140g)
  • ½ cup tapioca flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ cup water

Olive oil and assorted seeds and spices for topping (such as chia seeds, sesame seeds, coarse sea salt, cracked black pepper, fennel seeds, dried oregano, sumac, etc.)




  1. Preheat oven to 160 degrees Celsius. Line a baking sheet with parchment paper.
  2. In a food processor, combine Bob’s Red Mill Raw Shelled Sunflower Seeds and tapioca flour, salt, and baking powder. Process into a fine meal.
  3. With the processor running, stream in the water until a dough forms.
  4. Remove the dough from the food processor, set on a piece of parchment paper and let rest for 5 minutes.
  5. Between two pieces of parchment paper, roll the dough to about 2-3 mm thickness. Cut the dough into 4 X 8cm rectangles or into other desired shapes.
  6. Place the crackers on the prepared baking sheet, leaving about ½-inch space between the crackers. Brush the tops of the crackers with olive oil and sprinkle with desired seeds and spices.
  7. Bake until the edges are lightly browned, about 20 minutes, rotating the baking sheet halfway through the baking time. Let cool completely before serving.

Leave a comment

Please note: comments must be approved before they are published