Simple Seed Crackers

Crackers and cheese are one of my favourite snacks when I’m peckish. In my search for a suitable cracker for my diet, I could not find one with enough seeds for my liking. Most store-bought dry biscuits are made with flour with some seeds mixed through, but I wanted a recipe with mostly seeds.

After some looking I came across a recipe at Moorlands Eater ( which looked pretty good. It has no flour which makes it healthier than most. I have adapted the recipe slightly, to suit my diet.

Roasting the seeds in the oven to release the oils makes this cracker tasty. The crackers are easy to make, delicious and incredibly healthy. Although they taste good, they do not give me the same urge to keep eating as flour-based crackers.

Any seed could be included in the recipe, but do not change the ratio of seeds. The proportion of chia seeds is important as the they create a gel which holds the crackers together. I have chosen to add nutritional yeast for its cheesy flavour, and I like cumin. Feel free to add or take other spices or herbs to your liking.

To save electricity, I make three trays of crackers (this recipe makes one tray only) and place them in the oven at the same time. Sometimes I use slightly different ingredients on each tray for different flavoured crackers.

I do hope you enjoy them.


  • 50g Chia seeds
  • 60g Flax seeds
  • 130g Sunflower seeds
  • ½ cup nutritional yeast
  • 175ml cold water
  • ½ tsp. cumin
  • ½ tsp. onion powder
  • Salt to taste


Place the dry ingredients in a bowl and stir to mix evenly. Add the water and set aside for half an hour. The mix will form a gel which will create crispy crackers when dried out. Stir the mix to check if the consistency is correct.

Line a biscuit tray with baking paper. When the consistency of the mix is gel like, spread it evenly over the tray ensuring it reaches the sides. Make sure that no baking paper can be seen beneath the mixture. I have found a wet spoon is great for spreading the mix.

Once the ingredients have been spread evenly over the tray, use a knife to gently mark out the biscuits. Any size is good, but I tend to make them around the size of a standard cracker.

Spread the mix evenly over the baking sheet then mark with a knife to make the cracker shapes

Place the tray in a preheated oven at 150 degrees Celsius. Cook at this low heat for half an hour then check the crackers to ensure they are crisp.

Be careful not to leave them too long as they will burn. Also, the temperature must be low to give the crackers time to dry out.

When the crackers are crisp, remove from the oven and leave to cool. When cool break into the marked-out crackers. Store in an air-tight container.


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