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Easy Seed Crackers Recipe

Close up of seed crackers with chopped avocado and red bowl of tomatoes in background.

This is my favourite seed crackers recipe of all time. Crunchy, tasty, and easy to make – you can’t go wrong with these homemade crackers for a healthy snack.

Pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, and sesame seeds make these crackers nutritious and super tasty!

These are one of my go-to snacks. I have made many versions of these seed crackers over the years but this recipe is hands down my favourite.

Seed crackers go so well with pretty much any dip, spread, topping or enjoy on their own – they still make a satisfying snack. Pefect to pop on to a platter for entertaining or to add into lunch boxes, these homemade crackers are nut-free making them child and school-friendly.

These crackers are gluten-free, Paleo, Keto, Whole30 and Vegan compliant.

Birds eye view of seed crackers on small round chopping board with white cloth and on white backrgound.

Additional Recipe Tips

These seed crackers don’t need any eggs to bind them, the chia seeds and flaxseeds bind together once water is added making a gel like consistency.

I like to soak the seeds for the crackers for 20 minutes, you can soak them for longer if you prefer. This may alter the baking time.

Different variations you could try:

I have made these seed crackers a dozen different ways over the years. The recipe below is my personal favourite with a mix of seeds, cumin and nutritional yeast.

It may sound like a strange combination but the nutritional yeast gives these seed crackers and intense savoury flavour and I find it makes a tasty combination with cumin seeds.

I urge you to try all sorts of herbs when to see which you prefer, some good options are:

  • Dried rosemary and garlic.
  • Simply 1 tsp of garlic salt .
  • I prefer using cumin seeds when making these crackers as opposed to ground cumin. If you would prefer to use ground cumin I would recommend trying 1 tsp.
  • 1 tsp mixed herbs.
  • Sea salt and chili flakes.
  • Dried oregano and sea salt.

If you are looking for another homemade cracker recipe that is a bit like a traditional cracker rather than chock full of seeds you might like to try this easy gluten-free crackers recipe.

Close up off seed crackers on chopping board with sliced avocado on top.

Ideas for cracker toppings

  • Sliced avocado and tomato and/or olives.
  • Pesto and avocado. This kale, basil, walnut, and pesto is one of my favourite homemade pesto recipes, it is dairy-free and Vegan friendly.
  • Any type of hummus, my roasted butternut squash hummus with turmeric healthy and delicious.
  • Tahini and sliced tomato with a sprinkle of salt and black pepper.
  • These go really well with my creamy white bean dip, spread on top or simply dip in!
  • If you prefer sweet snacks over savoury then omit the spices from your crackers and use peanut butter, nutella or almond butter as toppings.

If you make this recipe, I’d love for you to give it a star rating below. You can also tag me #lovefoodnourish on Instagram I love seeing your creations!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Close up of seed crackers with chopped avocado and red bowl of tomatoes in background.

Easy seed crackers recipe

Yield: 30-32 crackers
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 25 minutes

Crunchy, tasty, and easy to make these easy homemade crackers make a great healthy snack or appetizer. Gluten-Free, Paleo, Vegan, Keto, Whole30.

Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup sesame seeds
  • 1 cup water
  • 1 Tbsp cumin seeds
  • 1 Tbsp nutritional yeast
  • 1 tsp sea salt
  • Sprinkle of freshly ground black pepper

Instructions

    Preheat your oven to 170C/340F.
    Add all of the seeds into a large mixing bowl, roughly stir so they are evenly combined. Add your spices and salt and stir and then the water and stir again.
    Cover and set the bowl aside and allow it to thicken for about 20 minutes. The mixture will thicken and become gel-like in consistency. This is now the dough.
    Line a large baking tray with baking/parchment paper, lightly grease it with some coconut oil or preferred oil.
    Spread the dough into a thin layer as evenly as possible. You may need to manipulate it slightly with your hands to ensure there are no gaps, you can simply press it down with your fingers. Ideally, around 4 mm is ideal, I don't measure the cracker dough but get it as flat as I can.
    Bake for 1 hour, I would suggest checking 5-10 minutes on either side as the crackers can easily burn. You want them to be slightly golden and firm to touch.
    Remove the tray from the oven and leave the crackers to cool. You can cut them into squares with a sharp knife or pizza cutter or simply break them into chards.
    Store the crackers in an air-tight container.

Notes

I like to soak the seeds in these crackers for 20 minutes, you can soak them for longer if you prefer. This may alter how long you need to bake
these crackers and you will need to bake them for longer than
recommended below, depending on how long you soaked them for.

This recipe makes roughly 30-32 seed crackers, this can vary depending on how thin or thick you make the crackers and how big or small you cut them.

For other variations and toppings ideas please see the notes in the blog post.

The nutritional information is worked out per cracker, serving size can vary depending on what toppings you use etc, a rough serving size would be 2-4 crackers per person.

Nutrition Information
Yield 30 Serving Size 1
Amount Per Serving Calories 59Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 336mgCarbohydrates 3gNet Carbohydrates 1gFiber 2gSugar 0gProtein 2g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

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