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

Mixed Seed Crackers

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.
Course Bread, Snack
Cuisine International
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings 20 crackers (approx.)
Calories 57kcal
Author Alexandra


  • ¾ cup (105 g) sunflower seeds See Note 1
  • ¼ cup (35 g) flaxseeds
  • 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


  • 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.


  1. Seeds: ensure the seeds you are using are fresh - the healthy oils in the seeds can cause them to go rancid over time.
  2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  3. 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.
  4. 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.  
  5. 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. 
  6. Recipe inspiration: this recipe has been adapted from one found in Annabel Langbein's "Essential" Cookbook, Volume One. 


Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 60mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Calcium: 26mg | Iron: 1mg