Homemade Seed Crackers Recipe

These healthy, gluten-free seed crackers are a great addition to a cheese board or with dips – especially if you are on a restricted diet. The first time I made them I was very sceptical that it would work as there was no flour or any binders, but soaking the chia seeds provides a nice ‘goo’ to hold it all together.

1 cup sunflower seeds
3/4 cup pumpkin seeds
1/4 cup flax seeds
1/2 cup chia seeds
1/2 cup sesame seeds
1 tsp salt
1 1/2 cups water
1 tbsp dried herbs of choice (rosemary & thyme are good)
1 tsp chilli flakes (optional)

Mix all the ingredients together and leave for about 15 minutes. Once the seeds have soaked up the water, give everything a good stir.

Split the mixture and spread it thinly (about 3-4 mm) on 2 lined baking trays. You don’t want it too thick or too thin. A good tip is to make it a bit thicker around the edges so that they don’t get overcooked.

Bake for one hour at 170C on fanbake, switching the trays around halfway through.

Once cool, break them into pieces. Serve them with a cheese platter or with dips.