Gluten Free Tomato and Seed Crackers
Category: Snacks & Bread


Tomato and Seed Crackers

150 grams Sunflower seeds (soaked over night in water)
90 grams Sundried Tomatoes not in oil (soaked over night in water)
50 grams Flaxseeds – ground
1 tbsp mixed herbs (oregano and basil work well)


Rinse the seeds and tomatoes from their soaking water and drain. Add these to a food processor with the herbs and flaxseeds. Pulse until it all appears quite wet and still a little chunky.

Flatten on to a silicone sheet or baking paper on a baking sheet. Place cling film on top and roll until evenly 3-4mm thick. Remove cling film and dehydrate for 8-12 hours. Alternatively, bake in a normal oven at 120 degrees for 1 hour, flip over very carefully and bake for another 30-45 minutes until the mix has dried out and become crisp all the way through.

Snap in to pieces and store for a week in an airtight container.

Nutrition facts

gluten free

Per Serving

Kcal: 109 kcal
Sugar (g): 33g
Fat: 7.9g
Proteins: 6.3g

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