Deliciously crisp, wholesome and wonderfully simple, these Gluten-Free Vegan Nettle Seed Crackers are the perfect addition to any seasonal grazing board. Made with a gluten-free flour blend, extra virgin olive oil and a touch of maple syrup, they’re finished with mineral-rich nettle seeds and cracked black pepper for a savoury crunch that’s full of wild flavour.
Quick to make and naturally plant-based, these crackers pair beautifully with homemade hummus, wild pestos, fermented vegetables and artisan cheeses. Their subtle earthy flavour allows your seasonal accompaniments to shine while adding the nutritional benefits of one of Britain’s most valued wild seeds.
Whether you’re preparing a picnic, entertaining friends or simply looking for a nourishing homemade snack, these crackers are a wonderfully versatile recipe you’ll return to time and time again.
Makes: Approximately 30–40 crackers (depending on size)
Foraging note: Nettle seeds (Urtica dioica) are best harvested in late summer when they are fully developed but still green. Harvest responsibly, leaving plenty behind for wildlife and the continued reproduction of the plants. As always, wear gloves when harvesting fresh nettles.
Ingredients
- 225g BFree Gluten-Free Flour Blend
- ½ tsp salt
- 3 tbsp olive oil
- 1 tbsp maple syrup (or honey if not vegan)
- 40–50ml water (as needed)
- 1 tbsp nettle seeds
- Freshly cracked black pepper
- Sea salt, for sprinkling
Method
- Preheat the oven to 180°C (160°C fan).
- In a mixing bowl, combine the gluten-free flour, salt, nettle seeds and cracked black pepper.
- Stir in the olive oil and maple syrup.
- Gradually add the water until a smooth dough forms. You may not need all the water.
- Place the dough between two sheets of baking parchment and roll it out very thinly (approximately 1–2mm thick).
- Remove the top sheet of parchment and cut the dough into your desired cracker shapes.
- Lightly brush the surface with water or olive oil and sprinkle with a little sea salt.
- Bake for 10–15 minutes, until crisp. Unlike traditional wheat crackers, these won’t become deeply golden, so don’t rely on colour to judge when they’re ready.
- Leave to cool completely before serving—they’ll become even crispier as they cool.
Serving Suggestions
These crackers are delicious served with:
- Lacto-Fermented Wild Pesto & Miso Hummus
- Wild Mushroom Focaccia
- Wild Garlic Butter
- Fermented vegetables and pickles
- Artisan cheeses
- Seasonal grazing boards
Store in an airtight container for up to one week.
Deliciously crisp, wholesome and wonderfully simple, these Gluten-Free Vegan Nettle Seed Crackers are the perfect addition to any seasonal grazing board. Made with a gluten-free flour blend, extra virgin olive oil and a touch of maple syrup, they’re finished with mineral-rich nettle seeds and cracked black pepper for a savoury crunch that’s full of wild flavour.
Quick to make and naturally plant-based, these crackers pair beautifully with homemade hummus, wild pestos, fermented vegetables and artisan cheeses. Their subtle earthy flavour allows your seasonal accompaniments to shine while adding the nutritional benefits of one of Britain’s most valued wild seeds.
Whether you’re preparing a picnic, entertaining friends or simply looking for a nourishing homemade snack, these crackers are a wonderfully versatile recipe you’ll return to time and time again.
Makes: Approximately 30–40 crackers (depending on size)
Foraging note: Nettle seeds (Urtica dioica) are best harvested in late summer when they are fully developed but still green. Harvest responsibly, leaving plenty behind for wildlife and the continued reproduction of the plants. As always, wear gloves when harvesting fresh nettles.
Ingredients
- 225g BFree Gluten-Free Flour Blend
- ½ tsp salt
- 3 tbsp olive oil
- 1 tbsp maple syrup (or honey if not vegan)
- 40–50ml water (as needed)
- 1 tbsp nettle seeds
- Freshly cracked black pepper
- Sea salt, for sprinkling
Method
- Preheat the oven to 180°C (160°C fan).
- In a mixing bowl, combine the gluten-free flour, salt, nettle seeds and cracked black pepper.
- Stir in the olive oil and maple syrup.
- Gradually add the water until a smooth dough forms. You may not need all the water.
- Place the dough between two sheets of baking parchment and roll it out very thinly (approximately 1–2mm thick).
- Remove the top sheet of parchment and cut the dough into your desired cracker shapes.
- Lightly brush the surface with water or olive oil and sprinkle with a little sea salt.
- Bake for 10–15 minutes, until crisp. Unlike traditional wheat crackers, these won’t become deeply golden, so don’t rely on colour to judge when they’re ready.
- Leave to cool completely before serving—they’ll become even crispier as they cool.
Serving Suggestions
These crackers are delicious served with:
- Lacto-Fermented Wild Pesto & Miso Hummus
- Wild Mushroom Focaccia
- Wild Garlic Butter
- Fermented vegetables and pickles
- Artisan cheeses
- Seasonal grazing boards
Store in an airtight container for up to one week.
