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Tahini & Wholegrain Mustard Crackers


Paleo Crackers with Tahini & Wholegrain Mustard (tree nut free, gluten free, grain free)

You know how you make a nice babaganush or a beetroot dip, or slice up some lovely ham off the bone and a few gherkins and think ‘Gee, I could do with a few crackers right about now’? Well, there aren’t many pre-made paleo crackers on the market, so we often end up with carrot and celery sticks. Or how about kids school lunches? Wouldn’t be nice to put a few grain-free, and nut-free crackers in your kids lunch box?

These tahini and wholegrain mustard crackers are paleo friendly and contain no tree nuts. No people, coconut is not a tree nut, the flour is made from the coconut flesh which normally has no allergic association with other nuts (see more notes below). These do contain sesame seeds, which are usually ok for kids lunches, but do check with your school just in case.

Cooking notes and variations

  • If you are allergic to coconut but not to nuts, coconut flour can be replaced with some almond meal and tapioca flour (I would say 2 tablespoons of almond meal and 2 tablespoons of tapioca flour or until you get a similar texture as in the images below).
  • If you’re avoiding nuts AND coconut, use tapioca flour/starch and maybe some buckwheat flour (about 2-3 tablespoons of each).
  • Our household is fine with butter, and it’s usually fine for those avoiding dairy as it’s almost all fat, but you can use ghee (clarified butter), macadamia oil or coconut oil instead.
  • If allergic to sesame seeds but not to nuts, you can use cashew or sunflower butter instead of tahini, which you can dilute with a little water or melt over low heat. Omit the butter in this case as it will have plenty of fat from the nut butter.
  • Wholegrain mustard can be replaced with dried herbs such as rosemary or sage, and you can also add spices like garlic salt, paprika and cumin for more interesting flavours.
  • I haven’t tried making these without eggs but I imagine you can just add a little water or a tablespoon of chia seeds soaked in water until puffed up. That seems to be a good egg replacement.

Double the ingredients and bake on two trays if making a larger batch.

Paleo Crackers with Tahini & Wholegrain Mustard (tree nut free, gluten free, grain free)

Paleo Tahini & Wholegrain Mustard Crackers
Prep time
Cook time
Total time
Serves: 15 crackers
  • 3 tablespoons tahini paste
  • 1 tablespoon soft or slightly melted butter, ghee or coconut oil
  • 1 egg
  • 2 tablespoons sesame seeds
  • pinch of salt
  • 1 tablespoon wholegrain mustard
  • 2½ tablespoons coconut flour
  1. Preheat the oven to 170 °C/338 °F.
  2. Mix the tahini, butter, egg, sesame seeds, salt and mustard in a bowl until well combined. Add the coconut flour and mix until thick, sticky mixture forms. If using a different flour, you will need to add more as coconut is a strong moisture absorber and we are using it sparingly.
  3. Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm). Flatten with you hands in the middle until it's a flat pancake. Then cover with another piece of parchment paper of the same size and use a rolling pin to flatten the pancake into a thin dough layer, about 3-5mm. Roll it evenly in four directions starting from the middle. Finally using a knife make small incision marks vertically and horizontally to make it easier to break the crackers when cooked.
  4. Place in the oven, middle shelf, and cook for about 15 minutes. The outer edges will cook faster so I recommend taking the tray out of the oven when those start going golden brown and slicing those edges off first, then putting the tray back in the oven for a further 3-5 minutes. Alternatively, before you put the tray in the oven in the first place, slice the thin pancake into halves and spread them apart so there is some space between the halves. When you're taking them out, you will notice that there is some oil bubbling away around the cracker and that's fine. Set the cooked cracker layer to cool before breaking apart. See pictures below for reference.

Paleo Crackers with Tahini & Wholegrain Mustard (tree nut free, gluten free, grain free)

  1. These are perfect!
    We just love them.
    Sometimes I add fresh garlic and then it comes out as garlic bread. Great for soups.
    Thank you.

  2. How long will these keep? I’m guessing they’re OK to keep in the cupboard? Thanks for the recipe! My mum tasted one and reported they’re delicious.

  3. Ugh. I’m sad to say me and my family found these really awful in terms of both taste and texture, and they certainly didn’t improve with a few days in an airtight container. I’m a good cook and followed the recipe to the letter, so I’m not even remotely interested in trying again. :-(

    I appreciate the effort and creativity that went into this recipe, but my search for a serviceable paleo cookie continues …

  4. Love the idea of mustard in the recipe…just made some vegan almond/flax/chia crackers, so I’ll give these a whirl this week – can’t wait!

  5. you ARE saying to use whole grain sandwich mustard, correct? not mustard seed? cause your photo seems to show dry mustard seed. just asking. thanks, Kitty

  6. OMG my house smells amazing! has anyone found any other flavours to do in stead of mustard…?
    best crackers ever!

  7. I just made these and they are delicious! I forgot to add the egg and they still came out delicious, so for those who are allergic to eggs, can still me made. However, they are very crumbly. Still good though! Thanks for the recipe! I will try them next time WITH the egg. Haha!

  8. Hi Irena,

    I LOVE the taste of these crackers- thank you for posting this recipe! However, they are very, very crumbly. I used ENER-G egg replacer for the egg because I am allergic to eggs. Do you think that is the problem? What else could I be doing wrong? Thanks so much!!

    1. Could be potentially. My only other suggestion is to make sure it’s rolled out thin and maybe bake for a little longer so it’s really dried up.

  9. I am on platter duty for Christmas Day and have just made these and are delicious. I have stored them away to stop everyone eating before tomorrow. I really love your website and recipes. It’s my one place stop each week for menu planning. Keep up the great work and Merry Christmas!

    1. Thank you Sarah! I love hearing this. Lots more recipes AND meal planning tools coming up next year. Have a fantastic Christmas and enjoy those crackers :)

    1. If you’re not allergic to all seeds, try sunflower or pumpkin seed butter but maybe add a little water as those are quite thick. Otherwise maybe some flaxseed meal.

  10. This excites me!!! My daughter and I love cheese or pate on crackers but I really needed a grain free alternative. I will definitely be giving these a go!

  11. Thanks for this recipe, it is delicious and a welcome variation to my paleo toddler’s lunchbox! Quick question, how and how long do you store them?

    1. Hi Leisha,

      I store them in an air-tight container out on the bench for 4-5 days or you can put them in the fridge and they will last for a week at least.


  12. I am so missing crackers and at this time of year the temptation to eat wheat crackers with cheese or dips is almost irresistible. Will be trying this asap. One question – is your tablespoon 15ml or 20ml? I have both and never know which to use.

  13. I am so missing crackers and at this time of year the temptation to eat wheat crackers with cheese or dips is almost irresistible. Will be trying this asap. One question – is your tablespoon 15ml or 20ml? I have both and never know which to use.

    1. Hi Kerry, I don’t exactly what mine is but if you pick one or the other and use it for all ingredients, proportionally it should all work out fine.

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