Mixed Seed Crackers

Name: Mixed Seed Crackers
Prep time: 35 min
Cook time: 70 min
Total time: 125 min
Ingredients: 3/4 cup (105 g) sunflower seeds (See Note 1); 1/4 cup (35 g) flaxseeds; 1/3 cup (50 g) pepitas; 2 tbsp chia seeds (See Note 2); 2 tbsp sesame seeds (See Note 2); 1/2 tsp sea salt - or to taste; 1/2 tsp freshly ground black pepper - or to taste; 3/4 cup (180 ml) warm water

These easily made Mixed Seed Crackers are a great healthy snack to enjoy throughout the day, served with a dip or as a delicious addition to a cheese platter. The crispy crackers are packed with a variety of nutritious seeds, held together with water and seasoned with salt. They are vegan and gluten-free, full of flavour and great texture.

Round white plate sitting on a round green plate, topped with mixed seed crackers and a pea dip.

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Why you'll love this recipe:
Ingredients in this recipe:
How to Make Seed Crackers:
Tips for success and FAQs:
Variations and substitutions:
Serving suggestions:
More delicious recipes for you to try:
Mixed Seed Crackers

Why you'll love this recipe:

The Seed Crackers are perfect for nibbling on without a sense of guilt, unlike many store-bought crackers which often are very high in salt and unhealthy fats.

As well, they are gluten-free and vegan, perfect for entertaining, as they will suit many people with dietary restrictions.

Recipe inspiration: this recipe has been adapted from one found in Annabel Langbein's "Essential" Cookbook, Volume One.

You will love these Mixed Seed Crackers because:

They are made from ingredients that are readily available.
When you make them yourself, you know exactly what goes into them and can control the quality of the ingredients. There are no unnecessary additives or preservatives here.
With their variety of seeds, they are extremely nutritious.
They are so easy to make; they only require about 15 minutes of hands-on time.
There are so many ways to enjoy them.
They're ideal for school lunch boxes as they are nut-free and great for entertaining as they are gluten-free and vegan.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Sunflower seeds – the seeds of the beautiful sunflower, they are high in dietary fibre, rich in healthy fats and contain a range of vitamins and minerals.

Chia seeds – a nutritional powerhouse. They are a complete protein, a great source of dietary fibre, omega-3 fatty acids as well as powerful antioxidants. I use a combination of white and black, however, you could use just one if you prefer.

Sesame seeds – these little seeds are used in dishes throughout the world. They are also a good source of healthy fats, vitamins, minerals and antioxidants. I use a combination of white and black but you can use just white, which is more commonly used.

Flaxseeds – also known as linseed, have a mild, nutty flavour. As well, they are a good source of protein, fibre, and omega-3 fatty acids, along with several vitamins and minerals.

Pepitas – although they are harvested from several specific varieties of pumpkins, they are not interchangeable with pumpkin seeds; they are different things. Pepitas are seeds that don’t require shelling and come from certain varieties of pumpkins. They are a good source of dietary fibre, magnesium, healthy fats and antioxidants.

Warm water – use the water to soak the seeds. The chia and flax seeds get to work, absorbing the water, and forming a gel-like mixture, which binds the ingredients together.

Cooking salt – I use coarse kitchen sea salt. Do not use table salt as it is too fine and may make the crackers salty.

How to Make Seed Crackers:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - the ingredients separated in a bowl, and the ingredients combined.

1 – Add the seeds to a bowl:
Add all of the seeds to a medium size bowl and combine.

2 – Combine with other ingredients:
Add warm water and salt, and set aside, occasionally stirring, for 30 minutes or until the water has been absorbed.

Steps 3-4 of preparing this recipe - spreading out the seed mixture on a baking tray, and the tray ready to go into the oven.

3 – Add the mixture to your baking tray:
Line a large baking tray with non-stick baking paper.

Spoon the mixture onto the prepared tray and spread to about 5mm thick.

4 – Bake and cool:
Bake for approximately 70 minutes or until golden and crisp.

Cool on the tray, and then break into pieces.

Stack of mixed seed crackers sitting on a white plate, with a dish of pea dip in the background.

Tips for success and FAQs:

As always, the quality of the ingredients that you use is vital. One of the most important tips is to ensure that your seeds are fresh. If you have had them for a long time, they may have become rancid and will spoil the taste of the crackers.

Spread the mixture as evenly as you can - you don't want them to be too thin as they will break easily. Similarly, if they are too thick, they may not sufficiently dry and become crisp.

How long do the Mixed Seed Crackers last?

Store them in an airtight container for up to 2 weeks.

Variations and substitutions:

Seasonings - Try different seasonings to suit your taste, such as fresh or dried rosemary or oregano, Italian seasoning, chilli flakes or garlic salt.

Seeds – if there’s a seed that you don’t like or have on hand, you can vary them, just stay with the same ratio but keep the chia and flax seeds as they are necessary to bind the mixture together.

Serving suggestions:

There are so many ways to enjoy my Mixed Seed Crackers. They are great on their own as a healthy snack, are ideal for entertaining or perfect for the lunchbox.

Enjoy them with:

A bowl of soup - such as our Pumpkin and Sweet Potato or Vegetable Quinoa Soup.
On a cheese platter - delicious with our Marinated Parmesan or Feta.
Alongside your favourite dip, such as your Pea and Mint Dip, which you'll see in the photos.
Slices of avocado.
Your favourite salad, in place of croutons.

My crunchy, tasty, homemade Seed Crackers are so easy to make that you will want to always have some on hand. There’s no flour or nuts in them - they get their delicious crispness from a blend of nutritious seeds. You will be delighted with how easy it is to make your own.

Alex xx

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4.94 from 15 votes

Print Pin Review

Course: Bread, Snack

Cuisine: International

Prep Time: 35

Cook Time: 1 10

Cooling Time: 20

Total Time: 2 5

Servings: 20 crackers (approx.)

Calories: 57kcal

Author: Alexandra Cook - It's Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

▢ ¾ cup (105 g) sunflower seeds See Note 1
▢ ¼ cup (35 g) flaxseeds
▢ ⅓ cup (50 g) pepitas
▢ 2 tablespoon chia seeds See Note 2
▢ 2 tablespoon sesame seeds See Note 2
▢ ½ teaspoon sea salt - or to taste
▢ ½ teaspoon freshly ground black pepper - or to taste
▢ ¾ cup (180 ml) warm water

Instructions

Line a shallow 23 cm x 33 cm (9 x 13 inch) baking tray with non-stick baking paper.
Combine the seeds and pepitas in a bowl.
Add warm water, salt and pepper and stir well to combine.
Set aside for 30 minutes, stirring halfway through, until the water has been absorbed.
Meanwhile, preheat your oven to 140 Degrees C (285 F).
Spoon the mixture onto the prepared tray.
Using an offset spatula or the back of a large spoon, spread the mixture to fit the whole tray. See Note 3.
Bake for approximately 60-70 minutes or until the cracker mixture has dried on the top and bottom and is golden and crisp.
Cool on the tray, and then break into approximately 20 pieces. See Note 4.

Notes

Seeds: ensure the seeds you are using are fresh - the healthy oils in the seeds can cause them to go rancid over time.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Baking tray: I have used a shallow baking tray that is 23 cm x 33 cm (9 x 13 inches) in size. If using a different size tray, spread the mixture to about 5mm thick.
Servings: when the crackers are cool, I break them into random pieces. However, if you prefer a more uniform approach, score the mixture halfway through cooking into squares with a pizza cutter to break when cooled.
Seasonings: although delicious as is, you can customise the seasonings to your liking. Some ideas are - finely chopped fresh rosemary, red pepper flakes, smoked paprika and garlic powder.
Recipe inspiration: this recipe has been adapted from one found in Annabel Langbein's "Essential" Cookbook, Volume One.

Made this recipe? We'd be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

This post was originally published in October 2018. It has been updated with new photos and more information. The recipe has been altered slightly.

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