Seedy Date Gluten-Free Crackers

Prep time: 10 mins
Cook time: 30 mins
Calories: 109

Prep: 10 minutes
Bake: 30 minutes

Pumpkin seeds, sesame seeds, sunflower seeds and dates make hearty flatbread crackers that are incredibly satisfying. This recipe can be made egg-free; see instructions.


gluten free seed date crackers

Tim Benko


1 cup uncooked gluten-free oats* or gluten- free all-purpose flour blend of choice
¾ cup raw pumpkin seeds
½ cup raw sunflower seeds
¼ cup sesame seeds
¼ cup flax seed meal
1 teaspoon salt
½ cup warm water
1 tablespoon olive oil
1/3 cup finely chopped dates (about 8–10 dates)
1 egg white


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together oats, pumpkin seeds, sunflower seeds, sesame seeds, flax seed meal and salt.

3. Add water and oil to dry ingredients and stir to combine. Stir in chopped dates and egg white until ingredients are coated with egg white and a loose dough is formed.

4. Using a rolling pin, roll out dough between 2 pieces of parchment paper into a rectangle about ¼ to ½-inch thick. Remove the top layer of parchment paper and lightly sprinkle the dough with salt. Leave dough uncut and transfer it to prepared baking sheet.

5. Place in preheated oven and bake 30 minutes or until crackers are golden brown.

6. Remove from oven and let rest on baking sheet to finish baking. When cool enough to handle, break into pieces about 2×4 inches in size. If additional crunch is desired or to refresh crackers after a few days, heat crackers in 350°F preheated oven 8 to 10 minutes.

For Egg-Free Seedy Date Crackers, omit 1 egg white. Combine 1 tablespoon golden flax meal with 4 to 5 tablespoons unsweetened hot applesauce. Let cool. Add to recipe in step 3 to replace 1 egg white. (If dough doesn’t hold together, add a little water, 1 teaspoon at a time, until it does.) For crisp crackers, roll thin but watch when baking; check after 15 or 20 minutes.

For Savory Seedy Date Crackers, replace ¼ cup sesame seeds with 2 tablespoons garlic flakes or onion flakes or a combination. Replace the dates with an equal amount of finely chopped sundried tomatoes.

*TIP: Purity protocol gluten-free oats are recommended for those with celiac disease. For a list of brands, see the DIY Crackers Shopping List.

Each cracker contains 109 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 121mg sodium, 9g carbohydrate, 2g fiber, 2g sugars, 4g protein, 4Est GL.

Contributor Mary Capone is author of The Gluten-Free Italian Cookbook, (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy, allergy-friendly baking mixes.

1 cracker contains 109 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 121mg sodium, 9g carbohydrates, 2g fiber, 2g sugars, 4g protein.