Seed Crackers
Seed Crackers
These crackers are the perfect base for smashed avocado, dips like hummus, or even a slice of cucumber with a pinch of sea salt. Make a big batch on the weekend and store them for grab-and-go snacks all week long.
Servings: 20 crackers
Ingredients
- ½ cup ground flaxseed
- ½ cup whole flaxseed
- ¼ cup chia seeds
- ½ cup sunflower seeds
- ½ cup sesame seeds hulled
- 1 ½ tsp dried oregano or rosemary
- ½ tsp sea salt
- 1 ½ cups water
Step-by-Step Instructions
- Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.
- Mix dry ingredients in a large bowl.½ cup ground flaxseed, ½ cup whole flaxseed, ¼ cup chia seeds, ½ cup sunflower seeds, ½ cup sesame seeds, 1 ½ tsp dried oregano or rosemary, ½ tsp sea salt
- Add water and stir until thickened into a gel-like dough. Let sit 10 minutes.1 ½ cups water
- Spread evenly on the tray, smoothing with a spatula to about 3–4 mm thick.
- Score crackers with a knife to your desired size.
- Bake for 30–35 minutes, flipping halfway through if needed.
- Cool completely, then break apart and store in an airtight container.
Notes & Tips
- For crispier crackers, leave them in the warm oven (turned off) for 10 minutes after baking.
- Store in a sealed container for up to a week, or freeze for longer storage.
- Swap herbs for variety: try garlic powder, fennel seed, or a pinch of cumin.