Recipe: Sesame Crackers :: Easy Like a Sunday Morning

Recipe: Sesame Crackers :: Easy Like a Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

I made these crackers for our little getaway last weekend. Fresh homemade crackers, served with fruit, cheese and wine. No television, newspapers, telephones, internet, etc. Just the two of us and a few good books that we never seem to find the time to read.

The weather was nice enough to allow us to get out and enjoy some of our beautiful Springtime surroundings. There was also the perfect amount of storminess, so we were able to enjoy some time in front of a roaring fire.

These Sesame Crackers along with my Rosemary Almond Crackers make for a perfect snack. I had to make another batch of the Rosemary crackers because I ate all the ones I made earlier in the week. I thought seeing as I had all the fixings out, it would be nice to have a little variety and that’s why I made these  Sesame Crackers.

Recipe: Sesame Crackers

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Summary: These fresh homemade crackers are perfect when served with some fruit, cheese and wine.

Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free | Vegetarian | Vegan


  • 3/4 cup whole almonds, finely ground, or you can use almond meal
  • 1/4 Cup light buckwheat flour, or gluten free flour of choice
  • 2 Tbsp psyllium husks, or I suppose you could sub flax meal
  • 1 tbsp nutritional yeast (optional)
  • 1/4 tsp garlic powder
  • 1/4 tsp baking soda
  • 2 tbsp sesame seeds
  • 1 tsp black sesame seeds (optional)
  • 2 tbsp coconut oil, melted
  • 1 tbsp Tahini
  • 3-4 Tbsp water (just enough to have the dough stick together to roll into a ball)
  • 1/2 tsp sea salt


  1. Preheat oven to 325°F. Cut a piece of parchment paper large enough to line a cookie sheet.
  2. In a food processor, process almonds, buckwheat flour, Nutritional Yeast, psyllium, garlic powder and baking soda, until well blended and finely ground. Be careful not to process too long, or the oils in the almonds could turn your mixture into a butter.
  3. Add sesame seeds, coconut oil and Tahini. Pulse several times until well incorporated.
  4. Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
  5. Lay out the parchment paper on your counter, or on a large cutting board. Plop the mound of dough on top and use your hands to press down into a relatively square shape.
  6. Cover with a large piece of waxed paper, plastic wrap or another piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness.
  7. Remove the top piece of paper and use a knife or a pizza cutter to cut dough into desired size and shape. I cut mine into 2×2 inch squares but if I were serving them at a party, I would make them smaller. Don’t worry too much about separating the individual crackers, as long as they are scored, you can separate them after they’ve baked.
  8. You should be able to slide the entire piece of parchment paper on to a cookie sheet. If not, try using a thin pancake flipper to gently transfer the crackers to a cookie sheet.
  9. Sprinkle cracker dough with sea salt.
  10. Bake for about 12 – 15 minutes, or until lightly browned. Allow to cool on the cookie sheet.
  11. Best if used within a few days. These crackers do tend to become softer and crumblier as time goes by. Store at room temperature in a container with a fitted lid.

Quick notes

  • There is enough substance in these crackers to make a satisfying lunch. I’ve had them topped with cheese and served with apples slices or whatever other fruit I happen to have on hand.
  • These crackers would be terrific served with humus, guacamole or most any kind of dip or spread.

Recipe by Laureen.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegetarian | Vegan

Diet tags: Gluten Free | Sugar Free | Grain Free  | Egg Free | Dairy Free

Number of servings (yield): 24

This posting is linked to the following events:

Tuesday Talent Show hosted by Nikki at chef in training

Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Lea Harris at Nourishing Treasures

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Laura at Gluten Free Pantry

It’s a Keeper Thursday hosted by Christina at It’s a Keeper

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Gallery of Favorites hosted by Alea from Premeditated Leftovers

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Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Vegan


  1. Alea Milham says:

    Your crackers look great! I have been looking for a substitute for the Food Should Taste Good Multigrain crackers. My kids love them and they are gluten-free, but they contain soy which I try to avoid. Thanks for sharing this flexible recipe!

  2. What healthy, delicious crackers! I don’t ever need to buy the store bought GF versions again :) Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  3. Pingback: Weekly Gluten-Free Roundup – April 22, 2012 « Celiac Kitchen Witch

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