Sesame Flatbread Crackers

Crispbread with seeds.


  • 2 cup amaranth flour
  • 1 cup super-seeds (a mix of chia seeds, hemp seeds, flax seeds, and sesame seeds)
  • 3 tbsp. avocado oil
  • 3 whole eggs, beaten
  • 1 tsp. sea salt
  • 1 tbsp. water


  1. Preheat the oven to 350°.
  2. In a bowl, combine the amaranth flour, super seeds, avocado oil, eggs, salt, and water until the mixture forms a crumbly dough that holds together when squeezed.
  3. Form the dough into two discs. Lay a piece of parchment paper on a flat surface, place one of the discs on top, and cover with another piece of parchment paper. Roll the dough into a rectangle about 1/8-inch thick. Remove the top piece of parchment, and using a pizza cutter, cut into 1-inch rectangles.
  4. Transfer the crackers (including the lower piece of parchment paper) to a baking sheet, sprinkle with extra salt, and bake for 15 to 20 minutes, flipping the crackers halfway through the baking time, or until the crackers are browned and crisp.
  5. Repeat with the remaining dough disc.

Serve with Homemade Hummus and chopped raw veggies.

For more Allergy-Friendly Back-to-School Snacks recipes checkout:

Chewy Banana Granola Bars


Chocolate Chia Pudding