Seedy Crackers

  • Hi guys! I’m so excited to be sharing this Seedy Cracker recipe with you! They’ve become a slight obsession of mine. And I’ve been remaking them non-stop for a week. These seedy crackers are gluten-free, grain-free, vegan and paleo. And they are made with just 5 ingredients! I mean, it doesn’t get better than that, does it?

    The crackers are a blend of flax seeds, sesame, chia and pumpkin seeds. Mixed together, flattened and baked into a crunchy and crisp cracker. Honestly, you won’t believe a simple cracker recipe could be so tantalizing.

    I’ll be honest in telling you that making my own crackers was something I wrote off to the, “I have WAY too much time on my hands” crowd. It all seemed too much effort for me to make my own crackers when I could pick up a package of Mary’s Crackers at the grocery store. But honestly, I eat my words! Because homemade crackers are a must-try!

    You know how they say that homemade is always better? Turns out, the rule stands for homemade crackers. It’s shocking just how fresh and delicious a cracker made at home can be. I think that making your own homemade crackers is at par with making your own homemade bread! No store-bought version will compare. Homemade crackers are ultra fresh, crisp and crunchy. And it will take all of your willpower not to devour them in one sitting.

    The bonus is that homemade crackers are WAY easier to make than your own bread. The recipe is minimal, and takes no more than 5 minutes of effort to mix together. Simply combine the nuts and seeds, mix with water, flatten onto a baking tray and stick in the oven. Voila, you have the freshest and crunchiest crackers you’ve ever tasted. Now that I know the simplicity secret of homemade crackers there’s no turning back.

    I like to make my seedy crackers super thin. Rolling out the mixture on parchment paper to be less than 1/4-inch thick. Then I generously season with sea salt (can you ever have too much?). To eat, I love them spread with hummus and mashed avocado, or with almond butter and strawberry chia jam.

    To sum it up, I’m sure that you too will be a convert with just one bite of these gorgeous seedy crackers. And to anyone mocking the “make your own crackers” crowd for having too much time on their hands? I challenge you not to fall in love with this simple recipe. I stand to regret the dollars wasted on store-bought crackers when I could have been consuming these delicacies.

    And, if you do make this recipe please let me know in the comments below what you think! And tell me what your favourite toppings are for these crackers. I love hearing from you!  And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

  • Seedy Crackers

    These Seedy Crackers are gluten-free, grain-free, vegan and paleo. They are fresh and crisp and totally moreish. Enjoy with hummus to spread, mashed avocado, or with almond butter and strawberry jam.
    Category Appetizer, Breakfast, Snack
    Cuisine gluten-free, paleo, vegan
    Keyword gluten-free, vegan, vegan appetizer, vegan snacks
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 2 hours
    Servings 6 people
    Author Hannah Sunderani


    • 1/2 cup flax seeds
    • 3 tbsp sesame seeds
    • 3 tbsp chia seeds
    • 3 tbsp pumpkin seeds
    • 1 tbsp arrowroot powder (or tapioca flour)
    • 1/4 tsp sea salt, ground (plus more to sprinkle)
    • 1 cup boiling water


    • In a mixing bowl combine flax, sesame, chia and pumpkin seeds. Add arrowroot powder and salt and mix to combine. Pour in boiling water and stir. Let mixture sit for 15 minutes to firm.
    • Preheat oven to 320F/160C. Line work station with a sheet of parchment paper (the size of your baking tray) and scoop seed mixture onto paper. Top with another sheet of parchment paper and use a rolling pin to roll the mixture into a thin layer (I like my crackers thin. Under 1/4-inch in thickness). Slide parchment paper gently onto a baking tray, then gently peel away the top sheet of paper. (Go slowly to stop the seeds from sticking to it). Sprinkle crackers with more sea salt and bake for 35-45 minutes, or until golden.
    • Let crackers cool completely, then break into large pieces. Serve with hummus, mashed avocado, or almond butter and jam.


    Crackers will keep for up to one week (although I doubt they'll be around this long). Store in the fridge in an airtight container.
    To top with healthy strawberry jam, see my recipe here.


    Calories: 199kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 21mg | Fiber: 8g | Sugar: 0.01g

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