Recipes03 Feb 25

2 min

Perfect crispy seed crackers

Forget store-bought crackers. Once you make a batch of these perfect crispy seed crackers, you won't look back, and they will become a staple in your kitchen. Versatile, ridiculously easy to make, and full of flavour, they shine in any setting—whether sprinkled over salads, paired with dips, or enjoyed straight from the batch. And, they're even packed with protein, fiber, and omega-3 fatty acids while being gluten-free and vegan!

Ingredients

1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup raw pepitas
1/4 cup ground flax meal (ground flax seeds)
1 tablespoon psyllium husk powder
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup boiling water

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Method

Let's go!

Method

Step 1

Preheat the oven

Set your oven to 350°F (175°C) and line a half sheet pan (18 x 13 inches) with parchment paper. This ensures your crackers don’t stick and makes cleanup a breeze.

Step 2

Mix the seeds

In a medium heat-proof bowl (metal works great), combine the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husk, salt, garlic powder, onion powder, and black pepper.

Step 3

Add boiling water

Pour in the boiling water and stir the mixture until everything is well combined. Keep stirring for another minute until it thickens slightly.

Step 4

Spread the batter

Pour the thickened seed mixture onto your prepared baking sheet. Using a silicone spatula or your hands, spread the batter into a thin, even layer. Take your time to get it as even as possible to ensure uniform baking.

Step 5

Bake

Place the tray in the oven and bake for 45-55 minutes. The crackers are done when the center is firm to the touch and the edges are starting to turn golden brown.

Step 6

Cool and break

Let the crackers cool completely on the tray set over a wire rack. Once cool, break them into pieces by hand or use a knife to cut them into uniform shapes if preferred.

Step 7

Store

Keep your seed crackers in an airtight container for up to two weeks, though they’re so tasty they might not last that long!

Let's go!

Method

Step 1

Preheat the oven

Set your oven to 350°F (175°C) and line a half sheet pan (18 x 13 inches) with parchment paper. This ensures your crackers don’t stick and makes cleanup a breeze.

Step 2

Mix the seeds

In a medium heat-proof bowl (metal works great), combine the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husk, salt, garlic powder, onion powder, and black pepper.

Step 3

Add boiling water

Pour in the boiling water and stir the mixture until everything is well combined. Keep stirring for another minute until it thickens slightly.

Step 4

Spread the batter

Pour the thickened seed mixture onto your prepared baking sheet. Using a silicone spatula or your hands, spread the batter into a thin, even layer. Take your time to get it as even as possible to ensure uniform baking.

Step 5

Bake

Place the tray in the oven and bake for 45-55 minutes. The crackers are done when the center is firm to the touch and the edges are starting to turn golden brown.

Step 6

Cool and break

Let the crackers cool completely on the tray set over a wire rack. Once cool, break them into pieces by hand or use a knife to cut them into uniform shapes if preferred.

Step 7

Store

Keep your seed crackers in an airtight container for up to two weeks, though they’re so tasty they might not last that long!

Preheat the Oven: Set your oven to 350°F (175°C) and line a half sheet pan (18 x 13 inches) with parchment paper.
Mix the Seeds: In a medium heat-proof bowl, combine sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husk, salt, garlic powder, onion powder, and black pepper.
Add Boiling Water: Pour in boiling water and stir until everything is well combined, then keep stirring for another minute until the mixture thickens slightly.
Spread the Batter: Pour the thickened mixture onto the prepared baking sheet. Use a silicone spatula or your hands to spread it into a thin, even layer.
Bake: Bake for 45-55 minutes until the center is firm and the edges are golden brown.
Cool and Break: Let the crackers cool completely, then break them into pieces or cut them into uniform shapes if preferred.
Store: Keep your seed crackers in an airtight container for up to two weeks. Enjoy!

Some extra tips:

Adjust the Seeds: Feel free to play around with the types of seeds based on your preference or what you have in your pantry.
Add Your Favorite Seasonings: Customize the flavor by adding different spices like smoked paprika, Italian seasoning, or even a sprinkle of nutritional yeast for a cheesy flavor.
Scoring: For a more professional look, score the partially baked crackers with a knife to create pre-defined shapes