Recipe by The Clean Plate by Gwyneth Paltrow on June 13, 2024
Rating
4.38 stars (8 reviews)
Ingredients
1/2 cup whole flaxseeds
1 Tablespoon arrowroot powder
1/4 teaspoon sea salt
3 Tablespoons black sesame seeds
3 Tablespoons white sesame seeds
3 Tablespoons hulled pepitas
1 cup boiling water
Flaky sea salt
Steps
Preheat the oven to 325 degrees.
In a medium bowl, mix together all the ingredients except the flaky salt. Let sit for 15 minutes to firm up.
Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the mixture into an 8 x 11-inch, 1/4-inch thick sheet. (I used a ruler to measure this.)
Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.) Sprinkle with flaky salt and bake for 45 minutes. If the crackers don't seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes. Check the crackers and leave them in longer if necessary.
Allow to cool, then break the cracker into large pieces and store in an airtight container for up to 1 week.
Reviews
Laurie on 2025-05-21 (5 stars): We love these crackers at our house. We have been on a keto meal plan for years. We have really missed yummy crackers. Don't know why we haven't found these seed crackers before now. They are now a staple at our house!!! We really love them with a few shakes of Everything Bagel seasoning added! Yum!!!!! Thanks so much for posting this!!!
ELIZABETH NOVA on 2021-03-31 (5 stars): I have made the recipe from Gwyneth's book, as I own and love her cookbooks. I love that you gave GP credit for the recipe. Too many people change one tiny thing and claim it as theirs! Mine have turned out perfectly. I do take a short cut and put the mix directly on the sheet pan and smooth out with a spatula. After taking out of the oven, if some parts were too thick, I simpy peel them in two and put those pieces back for a little while longer until they are crisp. They freeze beautifully and stay crisp in a sealed container for a month. Our new favorite cracker.
Mary Ellen on 2021-01-27 (5 stars): I’ve made these crackers about five different times. They are so delicious, and truly do go perfectly with a poached egg and avocado ! Rolling them thin (and evenly) has helped result in a crispy, fully cooked cracker! Francine, I wonder if your arrowroot flour to seed/water ratio was off- that would seem to account for the watery-ness of your mixture.
Judy Ameche-Kromschroder on 2021-01-09 (5 stars): These crackers were so easy and so very delicious thank you very much for sharing!!!
Miriam on 2019-04-15 (5 stars): Hi, just wondering the calories in this or the nutritional info?
Thank you
Jennifer on 2019-03-17 (4 stars): The same thing happened to me and the parchment paper stuck to the bottom which made it difficult to salvage. I tried it twice. I’m going to try Pamela’s tip below but am still worried about the parchment appear sticking to the bottom, more so than it not cooking all the way. Any suggestions?
Thanks!.
DBD on 2019-02-20 (5 stars): Worked perfectly for me... delicious!! Hail to the queens GP & PS!!
