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Clone of Grain-free Crackers



20 piece(s)

  • 1 tbsp chia seeds, (white or black)
  • 140 g Whole raw almonds
  • 15 g whole linseeds
  • 30 g sunflower seeds
  • 1/2 tsp sea salt flakes
  • 1/2 tsp Garlic powder
  • 1/4 tsp dried chilli flakes, (or 1/2 tsp for extra bite)
  • 60 g water
  • 2 tbsp sesame seeds to finish, (or to taste)
  • 1 tbsp extra sea salt flakes, (or to taste)

Recipe's preparation

  1. Mix chia seeds with water in a small bowl & allow to sit at room temperature for approximately 1 hour.

  2. Preheat oven to 175C.  Line a large baking sheet with non-stick baking paper.

  3. Place almonds, sunflower seeds, linseeds, sea salt flakes, garlic powder & chilli flakes into the TM bowl & mill for  20 secs on speed 7. It should look like crumbs at this point.

  4. Add the soaked chia seeds (now a thick seedy gel) & mix on speed 4 until the ingredients begin to form a dough ball (approx 10-15 secs).  

  5. Using spatula, scrape dough onto lined baking sheet & form into a ball with hands.  Mixture will be sticky but firm.

  6. Place another sheet of non-stick baking paper on top & roll out dough to approx 2-3mm thick.

  7. Remove top sheet of paper & sprinkle extra sea salt flakes & sesame seeds over entire surface, pressing in gently with your hand to help them stick.  Using a sharp knife or pizza cutter score dough into cracker shapes (mine were approx 4x5cm each).

  8. Spread the shapes out a bit on the baking sheet so that each cracker cooks evenly.

  9. Bake in the oven for approx 15 mins or until golden brown (watch that the thinner edges don't burn).  Remove from oven & transfer crackers to a cooling rack.  Allow to cool completely - they will crisp up as they cool.



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This recipe is based on //www.discoveringtheextraordinary.blogspot.com.au/2012/07/zippy-garlic-crackers-grain-free.html

I was converting the original recipe for the TMX, but found the mixture was a little too wet & the resulting biscuits were a bit too soft/crumbly.  I'm a big fan of chia seeds, especially in GF cooking, so I decided to add chia seeds to the water as a binding agent & the texture is much better.  The addition of sesame seeds on top made this version taste better than the original, too.

Perfect for those following a paleo-type diet, GAPS or avoiding grains for whatever other reason.  Also suitable for vegans.

If you prefer a blonder biscuit, you could blanch the almonds first.  Of course, these may not be suitable for school lunches with so many schools being nut-free these days, but they would make a great high protein after-school snack or the perfect accompaniment to dips or a cheese platter.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Great Recipe, took them to a market and everyone...

    Submitted by jodes83 on 22. January 2017 - 14:05.

    Great Recipe, took them to a market and everyone loved them. I added rosmary

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  • I just love this recipe as a

    Submitted by HelenTomy4801 on 13. September 2016 - 11:35.

    I just love this recipe as a savory snack! Thanks so much for sharing.  tmrc_emoticons.D

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  • Very yummy thank you for

    Submitted by lynjonesis@bigpond.com on 5. June 2016 - 12:32.

    Very yummy thank you for sharing this receipe tmrc_emoticons.)

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  • Looking forward to trying

    Submitted by lynjonesis@bigpond.com on 21. April 2016 - 12:19.

    Looking forward to trying these

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  • Thanks these are delicious

    Submitted by ShannyG on 8. June 2015 - 21:22.

    Thanks these are delicious and so easy 

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  • This looks great I'm

    Submitted by VeganAnni on 18. May 2015 - 13:21.

    This looks great I'm certainly trying it soon!

    Anni Turnbull

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