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Multi-seed Quinoa Crackers {vegan, gluten-free}

Easy multi-seed quinoa crackers that are vegan, gluten-free and so easy to make! A perfect power snack, you can eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.

3 multi-seed quinoa crackers on a piece of blue painted wood

Healthy Quinoa Crackers Made Easy

I adore the Fanny Farmer Baking Book. My mother had a copy and I would pore through it back in my high school days, and I baked many cakes, cookies and breads from its pages.

Despite the myriad options of tempting goods (“which one should I bake this weekend???), I remember being completely baffled by one section of the book.

Homemade crackers.

What kind of nut, I wondered, would EVER want to make crackers from scratch?!

Fast forward a few decades, and I am that nut.

Understand how these multi-seed crackers began, and you (and I) may be more forgiving of this lapse in my reasoning.

If you browse my blog, you will soon notice my penchant for power bars. But as much as I love countless permutations of dried fruit, nuts, seeds, oats, and chocolate squished into bar-form, I have long yearned for a savory bar. The problem: I could not envision any of the specifics of such a bar. Crunchy? Chewy? Crunchewy-ish? What might the prominent flavors be? Kale? I played around with multiple ideas on paper, but could not summon the enthusiasm to actually make any of them. I’ve watched the power bar companies launch and crash with a few savory-leaning bars over the years, so I know I am not alone in my quest.

It was only when I began developing all of the recipes for my quinoa book that I stumbled upon a viable possibility: high protein quinoa crisps. My quinoa book is 100% gluten-free, and as I outlined my initial plan, including a chapter on breads, I remembered good old Fanny and thought crackers, I need crackers in this book. Given the high-protein nature of the quinoa and other ingredients (um, just quinoa and seeds), these crackers definitely qualify as power bar material.

overhead shot of multi-seed quinoa crackers before baking

What makes these savory crisps different from traditional crackers is that they are gluten-free, high-protein, and RIDICULOUSLY EASY. Yes, that needs capitalization. Easy as in mix some seeds and cooked quinoa, spread on a baking sheet, and bake. The results are light, crispy, perfectly portable and just the right power snack when I don’t want sweet.

I may not have known what I wanted in a savory power bar all these years, but I have found it nonetheless.

close-up of a hand holding a quinoa cracker with various seeds

Happy baking!

More Easy and Yummy Crackers to Make:

  1. 3-Ingredient Teff Crackers {vegan, gluten-free)
  2. 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
  3. Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
  4. Cheese-y Chickpea Flour Crackers {grainfree, vegan}
Yield: 20 crackers

Multiseed Quinoa Crackers {vegan, gluten-free, easy}

Multiseed Quinoa Crackers {vegan, gluten-free, easy}

Easy quinoa and seed crackers that are vegan, gluten-free and easy! Eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 3/4 cup water
  • 1/3 cup chia seeds
  • 3/4 cup cooked, cooled quinoa
  • 1/3 cup pepitas (green pumpkin seeds)
  • 1/3 cup sesame seeds
  • 1/4 tsp fine sea salt
  • Optional: spices, cracked black pepper or herbs of choice


  1. Preheat the oven to 325F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the quinoa, pepitas, sesame seeds and salt. Let stand 2 minutes longer. Stir in any additional spices or herbs.
  3. Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch to 1/4-inch thick
  4. Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2x2-inch squares; you can do any size you like). Turn over crackers with a spatula. Place parchment and crackers back on sheet.
  5. Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet. Store in an airtight container.

Nutrition Information

Serving Size

1 cracker

Amount Per Serving Calories 51Total Fat 3gCarbohydrates 3gFiber 3.7gProtein 3g

Did you make this recipe?

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Thursday 14th of January 2021

I love this recipe! I have made substitutions based on available ingredients (for instance replacing the quinoa with cooked couscous) and change up the seasoning and it works perfectly every time!


Thursday 14th of January 2021

That is so wonderful to hear, Sandra! Thank you so much for taking the time to let me know, too.

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