Sesame Seed Crisps {Gluten-Free & Paleo}

By , On July 17th, 2015, In: Breakfast, Candida, Dairy Free, Egg Free, FreeDiet™- phase 2, Lunch/Dinner, Nut Free, Paleo/Grain Free, Raw, Travel Tales, Vegan

34 Servings ~ 1 hour
Home » Breakfast » Sesame Seed Crisps {Gluten-Free & Paleo}


  • 3/4 cup raw sesame seeds
  • 1 cup raw pumpkin seeds
  • 1 cup ground flax seeds
  • 1 cup raw sunflower seeds
  • 1/2 raw cup hempseeds
  • 1 tbsp. onion flakes
  • 1 tsp garlic powder
  • 1 tsp pink Himalayan sea salt
  • 1/8 tsp ground cayenne pepper (omit for FreeDiet™ phase 1)
  • 3/4 cup water


I could hardly wait to share this recipe with you because these little seedlings are sensational! I am always culinary inspired by my Italian side of the family because when we gather at their lake house, eating and eating more seems to be the thing we do!

Fortunately for me, everyone is on board with clean eating! These delicious little “seedsters” can take on a life of their own depending on the ratio of seeds and spices you choose.  My sister-in-law, Ellen had bought some seed crackers from the market but they were mostly flax seeds that were not ground; not to mention they had a high price tag on them.



So you may be asking, what is the problem with that?  Besides the exorbitant cost that made these crackers a luxury, not everyone is willing or can pay that price. Eating flaxseeds whole is even more wasteful…yes literally {physically wink wink}. They end up passing right through the body into the commode and you miss out on all the nutrients those little seeds offer.

My {most} brilliant sister-in-law, decided to make her own!!  She made her version and they were devoured in no time by all; even the little pieces that broke away were mastered with such dexterity! Not even a crumb was left behind!

This is my take on the recipe and my foodie head is spinning on the exponential ways to create different recipes from sweet to savory!  I hope you enjoy every last crumb {or seed} because as always, this recipe will nourish your noggin and your body with all the great omegas and nutrients!


I thought you might like to see some family pictures of our vacation adventures! This was a first for Adriana getting to go into the City and on a train! We decided riding bicycles in town was more desirable than risking our life in the city! Our daughter was spot on as she proclaimed there were as many pigeons as people in this place! I think a highlight for her was taking a taxi through the city {which I always felt was hazardous to one’s health}!



This Historical house is home to a charming theater in Spring Lake NJ. I was so excited to see my all time favorite Mary Poppins! Adriana was over the moon to spend time with her older cousins! I thought it very keen they had a fountain of fresh water for the local dogs walking by.



My favorite part of our family trip is always staying at the cabin on Taconic Lake. It brings my busy self to a welcoming idleness. Not to mention paddle boarding, building a fire, which you can see I gleefully “tried” to chop wood with an ice pick axe. I don’t recommend doing that! I do recommend playing the game Post It! You take turns writing famous names on post it notes and stick it to the forehead without that person seeing it. After everyone has a name, you take turns asking Yes & No questions like ” am I still alive, am I a boy or girl? Anyway, I loved that they picked Mary Poppins for me! I guessed after only a few questions!

5.0 from 2 reviews
Sesame Seed Crisps {paleo}
Prep time
Cook time
Total time
Serves: 30-35 crisps
  • ¾ cup raw sesame seeds
  • 1 cup raw pumpkin seeds
  • 1 cup ground flax seeds
  • 1 cup raw sunflower seeds
  • ½ raw cup hempseeds
  • 1 tbsp. onion flakes
  • 1 tsp garlic powder
  • 1 tsp pink Himalayan sea salt
  • ⅛ tsp ground cayenne pepper (omit for FreeDiet™ phase 1)
  • ¾ cup water
  1. In a large mixing bowl add all seeds and mix.
  2. Add all spices and herbs mix. Add water and stir.
  3. When water is blended and seeds are sticking together taste and add any extra spices to taste.
  4. Spread mixture on 2 cookie sheets. Flatten into a rectangle ¼ inch thick squaring edges.
  5. It takes a few minutes using a spatula to pat and flatten firmly so mixture sticks.
  6. Place in a 250 degree oven for 35-40 minutes.
  7. Using a pizza cutter or knife cut into pieces. When cutting if mixture buckles put back in oven.
  8. When crackers are ready to cut flip them gingerly and put back in the oven 30-40 minutes longer.
  9. The last 30-40 minutes will depend if you like them crisp and on your oven. I like 30 minutes.
I prefer using stoneware verses coated cookie sheets for health purposes. Do not oil the baking sheets. I noticed if I used the bigger pumpkin seeds crackers didn't stay together as well. You could use a food processor to grind them smaller. Also, I prefer to buy whole flaxseeds and grind them myself as they will stay fresh. I often grind them and freeze them to use as needed. It is common they can go rancid and the nutrients deplete after grinding so freezing them is a good idea. Interchanging seeds for shredded coconut tastes great but may require more water.


With a Spoonful of Health,







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9 Comments on "Sesame Seed Crisps {Gluten-Free & Paleo}"

  1. JonnaLi Catrini July 20, 2015 at 9:49 am - Reply

    I LOVED THEM! These were so similar to a local brand I love to splurge on now and again. I made my first batch just like yours. The second batch I ground the pumpkin seeds and added the carrot pulp from my juicer, it was sweet but I managed to get my family to eat more hidden vegetables 🙂

    • Dawn Rofrano July 22, 2015 at 9:59 am - Reply

      Oh my goodness I love this idea with the pulp!! Way to go! Did you have to bake them longer because it added moisture? Thank you for sharing your experiences and ideas!

  2. michele August 3, 2015 at 3:27 pm - Reply

    Thank you for this recipe! It turned out so good ! How do you store these? I also love the idea of the added veggie pulp , i would love to hear anyone’s input that has done it. Thanks 🙂

    • Dawn Rofrano August 3, 2015 at 6:24 pm - Reply

      Hi Michele, Thank you for letting me know you enjoyed them {makes me smile}! I have not yet tried the pulp personally but I would think adding the pulp would be awesome! There is no messing up with this type of recipe. Just keep baking them until you get the desired crispiness because the pulp will add a level of moisture. If you ground the pumpkin seeds, I would feel confident in saying that would help bind with the moisture and only take a little longer in the oven. Please share your experiences if you do make them again with pulp.

  3. michele August 13, 2015 at 8:02 am - Reply

    Dawn, I made them again but added a little over a cup of beet pulp and tweaked the spices. It took only 5 minutes more in oven and turned out very tasty! They seem to be less fragile this way as well. Thanks again for sharing yummy recipes!!

    • Dawn Rofrano August 17, 2015 at 10:16 am - Reply

      Hi Michelle, that sounds awesome with the beets! That is great only 5 more minutes! I did make these and added lemon juice and some of the water, with rosemary. I ended up grinding more of the seeds and that too really helped keep them together better. I really appreciate you sharing your twist on it because it really helps others! Have a healthy day!

  4. GraffitiGrammarian January 2, 2016 at 5:11 pm - Reply

    Two questions:

    1) could I bake these in my dehydrator instead of the oven? The top temp on the dehydrator is 175 degrees. I wonder if you would get a crisper cracker if you cooked them at the slower temp for a longer time in the dehydrator.

    I have a different flax-seed cracker recipe that does call for the dehydrator. It says to cook the crackers at 150 for 6 hrs. I have tried that recipe and it was okay, but had a more elaborate process (soaking the flaxseed for 12 hours to make it gelatinous so it binds all the ingredients together).

    I would like to try to your recipe instead, but pls advise is you think there is any benefit to making them in the dehydrator instead of the oven.

    question 2: could I substitute golden flaxseed for flaxseed?


    • Dawn Rofrano January 6, 2016 at 7:15 pm - Reply

      Hello Donna, These are great questions! You certainly could dehydrate them. In fact that is what I did but then got to thinking most people don’t have a dehydrator. So I modified them for the oven. Yes they would be crisper if longer in the dehydrator too. Secondly, I find the flax in this recipe binds quick but pressing firmly the cracker “dough” will help it stick together. I think dehydrating them is better as it keeps nutrients intact however, that is also why I cooked them at a lower temp. in oven. I liked the oven for a quick fix but the dehydrator was great too. If you want a living food (raw terms} I would keep temperature in dehydrator at 105 but would need to leave them in for 6 hours. I have done this too. I often do other crackers at that or 150. The warm air really does crisp them. You can always check them and change it as you go along and if you get impatient just pop them in the oven. Lastly, you most defiantly could use golden ground flax. I interchange them but they have same nutritional value. I hope you enjoy these and please let me know how it turned out. Happy New Year!

  5. GraffitiGrammarian January 9, 2016 at 12:08 pm - Reply

    Thank you for the feedback, Dawn! I will try the recipe this afternoon, let you know how it goes. Cheers.

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