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Easy Homemade Five Seed Crackers

Lea brought these tasty crackers to the Spring Potluck in Portland and they were wonderful with her Turkish eggplant dip.


240 ml 1 cup sunflower seeds
180 ml3/4 cup pumpkin seeds
120 ml1/2 cup chia seeds
120 ml1/2 cup sesame seeds (I used a mix of black and white sesame seeds)
59 ml1/4 cup flaxseed (linseed)
5 ml1 tsp salt
350 ml1 1/2 cups water
15 ml1 tbsp dried herbs of your choice (I used thyme)
5 ml 1 tsp chilli flakes (optional)


1. Preheat oven to 170C (340F) fanbake.
2. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.