About the Recipe
These crunchy, nutrient-dense seed crackers are a simple, wholesome alternative to store-bought options. Made with a mix of seeds, oats, and herbs, they’re naturally gluten-free and rich in fiber and healthy fats. Perfect for pairing with spreads, dips, or enjoying on their own, they’re great for meal prep and snacking throughout the week.
Ingredients
• 1/2 cup ground flaxseed
• 1 tablespoon chia seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 ½ tablespoons sesame seeds
• 2 tablespoons hemp hearts
• 2 tablespoons quick oats
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine salt
• 1/2 cup + 2 tablespoons water
Preparation
Step 1 - Preheat
Preheat the oven to 170°C (fan). Line a baking tray with parchment paper.
Step 2 - Mix
In a medium bowl, combine all dry ingredients. Pour in the water and stir well until evenly mixed.
Step 3 - Rest
Let the mixture sit for 10–12 minutes, allowing the flaxseed and chia seeds to absorb the water and form a gel-like texture.
Step 4 - Spread
Spoon the mixture onto the prepared tray and spread it out thinly and evenly using the back of a spoon or a spatula.
Step 5 - Score
Lightly score into cracker shapes using a knife or pizza cutter.
Step 6 - Bake (First Stage)
Bake for 20 minutes.
Step 7 - Turn & Continue Baking
Remove from the oven, carefully turn the sheet if possible, and gently separate along the score lines if needed. Return to the oven and bake for another 15–20 minutes, until firm and crisp.
Step 8 - Cool
Allow to cool completely on the tray before breaking into pieces.
Notes: Spread the mixture as thinly as possible for the crispiest result. If the edge pieces bake faster, remove them earlier and return the center pieces to the oven. Store in an airtight container for up to 1 week.