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    Easy home made five seed crackers

    27 November 2016 by Amber | 138 Comments

    34.7K shares
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    Jump to recipe
    Healthy and moreish home made five seed crackers are a tasty snack by themselves or with your favourite dip, perfect to serve alongside drinks. (Vegan and gluten free).

    Healthy and moreish home made five seed crackers are a tasty snack by themselves or with your favourite dip.

    Easy five seed crackers (vegan and gluten free).

    I don't know about you, but every year at this time of the year I start to go into free fall. It feels like time speeds up, there's so much to do and not enough time to do it. Meanwhile my calendar gets more and more booked with end of year and Christmas events, clients want work finished yesterday and the holiday part of the silly season feels like a long, long way away.

    I'm breathing deep and have my eye on the ball - those glorious post-Christmas days with no commitments that allow for sleep ins, long brunches, trips to the beach, reading, and of course plenty of time to cook and eat great meals. Love it.

    Until then, I'll be super efficient robo-woman and find my way through!

    While I might not love the busy-ness of this time of the year, I do love that we're busy because we're making time to spend with people we love. We're stepping out of the treadmill of daily life to share food, drink and conversation, which is a beautiful thing. I'm starting to think about pre-Christmas drinks and nice nibbly food to serve, which is where these five seed crackers come in.

    Easy home made five seed crackers (vegan and gluten free).

    Five seed crackers

    The name says it all really. These crackers are made from sunflower seeds, pumpkin seeds, chia seeds, flaxseed (linseed) and sesame seeds.

    To make these, you simply mix the seeds together in a bowl with salt and a few seasonings, stir through some water and let the chia seeds do their thing. The water all gets absorbed, turning the chia seeds jelly-ish, which is what binds the cracker mixture together.

    The cracker mixture then gets spread thinly on a baking sheet and baked until crisp.

    You don't need to get out your ruler, but do make an effort to spread the mixture thinly and evenly for the best results. About 3-4mm thick is perfect. Too thin and the crackers will be very fragile, too thick and they'll come out more like cookies.

    Once the cracker mixture has cooled, I just snap them into irregular pieces. I like the organic look, but if you're more of a straight lines kind of person then you can remove them from the oven halfway through baking, slice into squares or rectangles, then return to the oven to finish crisping up.

    The resulting crackers are moreish, nutty tasting, and really rather delicious. These five seed crackers are great with your favourite hummus or dip and also a great nibbly little snack all by themselves.

    I added dried thyme and chilli flakes for a little extra flavour. You could substitute with any dried herb of your choice, and the chilli flakes are of course optional.

    I adore the simplicity of this recipe, and that the crackers are 100% good for you while still being really yum.

    Home made five seed crackers (vegan and gluten free).

    Perfect for school lunch boxes too

    I make these crackers on repeat, not just because they're yummy, but because they have the seal of approval from both of my little people too.

    Being nut-free, these crackers are also perfect for school lunchboxes and give the kiddos a decent serve of fibre, healthy fats and protein.

    Easy home made five seed crackers.

    Watch the video

    Five seed crackers (vegan and gluten free).

    Easy home made five seed crackers

    Healthy and moreish home made five seed crackers are a tasty snack by themselves or with your favourite dip. 
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 15 minutes
    Cook time: 1 hour
    Total time: 1 hour 15 minutes
    Course: Snacks and sides
    Cuisine: Gluten free, Vegan
    Servings: 10
    Calories: 192kcal
    Author: Quite Good Food

    INGREDIENTS

    • 1 cup sunflower seeds
    • ¾ cup pumpkin seeds
    • ½ cup chia seeds
    • ½ cup sesame seeds (I used a mix of black and white sesame seeds)
    • ¼ cup flaxseed (linseed)
    • 1 teaspoon salt
    • 1 ½ cups water
    • 1 tablespoon dried herbs of your choice (I used thyme)
    • 1 teaspoon chilli flakes (optional)

    INSTRUCTIONS

    • Preheat oven to 170C (340F) fanbake.
    • Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. 
    • 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. 
    • 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. 
    • Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container. 

    NUTRITION INFORMATION

    Calories: 192kcal | Carbohydrates: 9.1g | Protein: 7.5g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 238.8mg | Fiber: 6.4g | Vitamin C: 0.8mg | Calcium: 160mg | Iron: 3.4mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

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    Reader Interactions

    Comments

    1. Julia @ HappyFoods Tube

      November 29, 2016 at 5:55 am

      Wow! Love your recipe! Wouldn't have thought that the chia seeds will hold the mixture so well together! Definitely trying these! 🙂

      Reply
      • Amber

        November 29, 2016 at 10:36 am

        Thanks Julia, they're so yummy and it is definitely amazing how the chia seeds work so well!

        Reply
        • Carol

          August 15, 2020 at 7:40 am

          5 stars
          I love this recipe! You give a very complete nutritional content but not the serving size. What is the size or weight of the cracker that matches the nutritional content?
          Thank you.

          Reply
          • Amber

            August 29, 2020 at 11:50 am

            Hi Carol, thanks I'm glad you love the crackers! I estimated the recipe to make 10 servings and calculated the nutrition information, per serve, based on that. If you need to do precise calculations per serve, then I’d recommend weighing your finished batch of crackers, then dividing it into portions (either 10 portions, or more if you want smaller serves).

            Reply
          • Elizabeth

            September 12, 2020 at 7:09 pm

            Thank you for this wholesom and delicious cracker; a recipe only limited by imagination, providing the quantities are right. I enjoy this with my own home made humour or my own chicken liver pate

            Elizabeth

            Reply
            • Marina

              October 24, 2020 at 1:27 pm

              Hi Elizabeth, humour is always good!!! Especially while eating crackers with homemade hummus!! ?

        • Nicole

          August 30, 2020 at 8:10 am

          5 stars
          Make this constantly as I can buy seeds from my local refillery.
          Tasty and eliminates all the waste and packaging from store bought crackers. Thank you!

          Reply
          • Yvonne

            March 11, 2021 at 3:23 pm

            Looks lovely! 🙂 how long will this keep for in an airtight container?

            Reply
            • Amber

              March 17, 2021 at 5:08 pm

              Hi Yvonne, I’m not sure of the maximum storage time but they will easily keep for 2-3 weeks in an airtight container. They’ve never lasted longer than that because we gobble them up ?

    2. Laurel

      November 29, 2016 at 2:54 pm

      Hi Amber! These crackers look like the perfect afternoon snack! CANNOT WAIT to give them a try!

      Reply
      • Amber

        November 29, 2016 at 5:30 pm

        I hope you enjoy them! I had some topped with avocado for lunch today, so good!

        Reply
    3. Sharifa

      April 21, 2017 at 1:36 am

      These seed crackers are amazing with an avocado dip,can't stop eating them!!

      Reply
      • Amber

        April 21, 2017 at 10:27 am

        I love them with avocado too! Glad you like them 🙂

        Reply
    4. Kristen

      April 21, 2017 at 11:03 am

      Where do I submit my "let's be best friends" application? Just made these and they are SO good! Added some mexi-spices--cumin, chili powder, cayenne and garlic powder. Then had them with a half an avo mashed up with some chopped tomatoes and onion. Divine! So fresh and perfect. Thank you!!

      Reply
      • Amber

        April 21, 2017 at 11:07 am

        Haha! Let me email you the form 😉 That sounds like an awesome combo of spices to include, yum!

        Reply
      • Lynda

        November 17, 2021 at 10:24 am

        5 stars
        Great spice combo Kristen, Thanks! I made my 3rd and best batch and shared with my foodie friends at our happy hour on the beach last night! I made mine with a pinch of sea salt, maybe a Tblsp of Everything Bagel spice and Tblsp of Parmesan cheese. Everyone RAVED about the taste and texture. I learned a couple things this time around which gave me a "more perfect cracker"
        1- I do not know what 3-4mm looks like so it's been a challenge to find that perfect thickness. I spread with a rubber spatula onto the parchment paper to the edges.
        2- I did learn from someone else's post (thanks) to not only switch the cookie sheets positions after 30 minutes, but to also FLIP THE CRACKERS. I flipped onto a fresh sheet of parchment and baked 30 more minutes!
        WHAT an amazing difference this time! I'm totally in love with these crackers!

        Reply
    5. Kerrie Arnott

      August 27, 2017 at 11:49 pm

      These crackers are really good!! Next time I make them I am going to add some chopped nori for even more taste (I did not add any herbs or flavours this time).

      Reply
      • Amber

        August 28, 2017 at 9:44 am

        What a great idea Kerrie! My girls love these crackers, and love nori, so I bet it'd be a winning combination for sure.

        Reply
    6. Nina

      October 21, 2017 at 8:19 am

      Thanks for providing the nutrition info, but what's the serving size

      Reply
      • wendy

        January 07, 2020 at 4:50 am

        I too am looking for the serving size please

        Reply
        • Amber

          January 07, 2020 at 3:34 pm

          Hi Wendy, I estimated the recipe to make 10 servings and calculated the nutrition information, per serve, based on that. If you need to do precise calculations per serve, then I’d recommend weighing your finished batch of crackers, then dividing it into portions (either 10 portions, or more if you want smaller serves).

          Reply
    7. Katie

      October 25, 2017 at 7:37 am

      So, these look amazing, but I'm a little transfixed with the dip. Is that beet hummus? Off to find a good purveyor of bulk seeds!

      Reply
      • Amber

        October 25, 2017 at 10:44 am

        Thanks Katie! Haha, yes that's beet hummus. It was store bought (and delicious), but perhaps I need to come up with my own recipe for it 🙂

        Reply
        • Christina Adkins

          December 31, 2017 at 7:16 am

          Oh, I've made beet hummus from scratch and it's go good...and pretty! Forgot how I did it though, or I'd share with you. I'm sure you can figure it out, 🙂 I'm going to try these crackers. Need to add more raw and vegan in my diet.

          Reply
          • Amber

            January 01, 2018 at 2:28 pm

            Fantastic Christina, I hope you enjoy them 🙂

            Reply
        • Tonya Roberts

          November 04, 2019 at 2:58 pm

          I've made beet hummus recently... It was delicious. I used 3 cans drained chickpeas and one can beets..I poured most of the beet juice in the vitamix, I wanted it to be as red as I could get it. Then some tahini.. maybe about a Tblsp, olive oil, sea salt, lemon, cumin, garlic..

          Reply
      • Frances

        May 11, 2020 at 4:10 am

        5 stars
        These were delicious! I replaced the pumpkin seeds with more sunflower seeds because I didn't have them, and it still worked. Thank you! ?

        Reply
    8. Maria

      November 11, 2017 at 3:40 am

      I saw the carb count but how many pieces can I eat for the amount of cabs on the chart?

      Reply
      • Amber

        November 11, 2017 at 10:52 am

        Hi Maria, I estimated the recipe to make 10 servings and calculated the nutrition information based on that. If you need to do precise calculations per serve, then I'd recommend weighing your finished batch of crackers, then dividing it into portions (either 10 portions, or more if you want smaller serves).

        Reply
        • Tanya

          January 08, 2018 at 1:00 pm

          Just to clarify your 10 servings represent 10 crackers? Not 10 servings of x amount of crackers?

          Reply
          • Amber

            January 08, 2018 at 2:40 pm

            Hi Tanya, actually no the recipe makes quite a lot. I've estimated it to make 10 servings, based on the amount a person might want to eat in one sitting. It's a hard one to quantify/specify as everyone will make different sized crackers and eat different amounts also. For reference, the recipe makes two of the trays shown in the recipe video.

            Reply
    9. Holly Botner

      November 12, 2017 at 8:56 am

      Hi, will try for sure! Looks amazing. Any idea how hemp would fare in the mix?

      Reply
      • Amber

        November 12, 2017 at 1:33 pm

        I'm not sure sorry, it's hard to get in New Zealand so not something I've tried. I can't see any reason it wouldn't work though? You could maybe replace some of the pumpkin or sunflower seeds with them?

        Reply
      • Joan

        January 03, 2018 at 7:33 am

        Hemp works really well as an add in

        Reply
        • Leona

          December 21, 2020 at 12:20 am

          how much hemp did you add in?

          Reply
    10. joslittlepictures

      November 22, 2017 at 10:47 pm

      Do I need to line the trays? I used grease proof paper with a little sunflower oil but the mixture stuck firmly to the paper. It looked so good, and I scrunched the seed mix up to get it off the paper, so have a slightly papery sprinkle for my salads.... But I really want crackers!

      Reply
      • Amber

        November 25, 2017 at 8:03 pm

        Hi Jo, I'm really surprised about that, when I make these they don't stick to the paper at all. Do you think they were fully cooked and crispy? (I'm thinking it's possible they might stick if still a bit soft on the bottom?). I lined my trays with what we call baking paper here in NZ, which I guess is grease proof paper? I've heard other people use silicon mats with great results too 🙂

        Reply
        • Andrew

          December 12, 2017 at 9:56 am

          We have two sorts of baking paper in Australia - You need to get the siliconised one not just the baking paper - glad bake is the best option

          Reply
          • Donna B

            January 20, 2019 at 5:35 pm

            I have used both the Glad Bake and Multix brands of baking paper and both worked perfectly.

            Reply
    11. Liesa

      December 03, 2017 at 5:50 am

      Are those edamame? And what is the pink dip mixture? THX!

      Reply
      • Amber

        December 03, 2017 at 2:45 pm

        Hi Liesa, the crackers are pictured with green olives and beetroot hummus - a great combination 🙂

        Reply
    12. Shelley May Young

      December 21, 2017 at 7:02 pm

      Hiya. These look amazing! How long would they keep for?

      Reply
      • Amber

        December 22, 2017 at 2:07 pm

        I've kept them in an airtight container for 2-3 weeks and they've stored perfectly, I'm not sure what the maximum time would be though. There's nothing perishable in them, so they'll store pretty well I think.

        Reply
    13. Hélène

      December 31, 2017 at 8:06 am

      Is this for a convection oven? Trying to figure out what fanbake is...

      Reply
      • Amber

        January 01, 2018 at 2:28 pm

        Hi Helene, I've had a few questions about this. In New Zealand 'fanbake' or fan assisted baking is a standard setting on regular domestic ovens. I wasn't aware that it's uncommon overseas. If you don't have fanbake, just bake in your oven but be sure to change the trays around during cooking to ensure the crackers cook evenly 🙂

        Reply
    14. Nicki

      January 03, 2018 at 9:06 am

      My second batch is soaking. The first batch I didn't get the shelled pumpkins seeds. Good, but I'm thinking this next batch with shelled pumpkins seeds will be better. I also didn't add any herbs first time. This time I added Dill Weed.

      Reply
    15. Jasia

      January 20, 2018 at 9:12 pm

      Thanks for posting this recipe. Love the combination of seeds. They are soaking at the moment. Just need to know how long they last in an airtight stored container? However, I doubt if they last a day because I will eat them all up!

      Reply
      • Amber

        January 22, 2018 at 10:13 am

        Hi Jasia, I'm not sure of the maximum storage time but they will easily keep for 2-3 weeks in an airtight container. They've never lasted longer than that because we gobble them up 🙂

        Reply
    16. Ax

      February 17, 2018 at 7:38 am

      Healthy - easy - yummy... what else?!
      Thanks!

      Reply
    17. Chrisa

      March 19, 2018 at 4:24 am

      Are you using raw seeds? Dont they need to be soaked overnight?.

      Reply
      • Amber

        March 19, 2018 at 9:33 pm

        Hi Chrisa, though there is benefit in soaking seeds to reduce phytic acid and enzyme inhibitors, they can still be enjoyed (and be of nutritional benefit) without being soaked. My understanding is that a healthy digestive system will tolerate some phytic acid and a varied diet will compensate for the actions of enzyme inhibitors. I think whether to soak nuts and seeds is really a decision for each person to make individually. For this recipe, I'm not sure how it would work with a longer soak. Typically seeds would be rinsed after soaking, but the chia and flax seeds gel when wet and that gelling ability is essential to the success of the recipe (you wouldn't want to rinse that away) 🙂

        Reply
    18. Mary

      May 12, 2018 at 3:27 pm

      Hi! Do I use whole or milled flaxseeds? I've been looking for a recipe like this for a long time! I'll let you know! Thanks!

      Reply
      • Amber

        May 13, 2018 at 1:57 pm

        Hi Mary, use whole flax seeds for this recipe (milled/ground flax seeds might work too, but I haven't tried them in this recipe).

        Reply
    19. Mary

      May 14, 2018 at 5:18 am

      Thanks for responding Amber! Hopefully, I'll get to it soon. I need to get more sesame seeds.

      Reply
    20. VSM

      May 20, 2018 at 8:15 am

      Thank you for listing the nutritional information--I have been making these crackers for about 2 years now-I LOVE them! I survive on them when I cut out grains (and crackers with almond flour, sesame seeds, fresh rosemary, and dried cranberries). They add the "crunch" I miss with grain-free eating...I add garlic powder, salt, and cracked pepper--simple and delicious!

      Reply
    21. Mrs Miller

      June 01, 2018 at 9:06 am

      I have ground flax but not whole. Since I am, currently, out of sesame too...I guess i’ll just buy some whole flax. I’m thinking I’ll add hemp hearts too!
      These look SO yummy, I can’t WAIT to try them!!!

      Reply
      • Amber

        June 02, 2018 at 4:08 pm

        Hemp hearts would be a great addition, enjoy! 🙂

        Reply
    22. Linda

      June 08, 2018 at 2:18 pm

      We love these crackers! I have some in the oven now and I've added hemp seeds and some garlic power and dried onion. My husband devours these! ?

      Reply
      • Amber

        June 10, 2018 at 4:48 pm

        Fantastic! Sounds like a delicious combo 🙂

        Reply
    23. Rochelle

      July 25, 2018 at 8:53 pm

      The baking tray needs to be lined and greased my crackers stuck to the paper 🙁 they smelt and tasted great minus the paper.

      Reply
    24. Lucija

      August 05, 2018 at 8:16 pm

      These are awesome. I seem to make a batch each week, Easy and simple, love it. I added caraway seeds (1 tbls) and the flavour is amazing. Bit addictive and I love them with cheese which is what I have them with for my morning tea, mainly because I don't do breakfast during the week. It is so good to have something crunchy.
      I'm so happy to have stumbled across this recipe, it a keeper 🙂

      Reply
      • Amber

        August 09, 2018 at 10:26 am

        Hi Lucija, oh I love the idea of using caraway seeds in these! Might try that in my next batch 🙂

        Reply
    25. Val

      August 26, 2018 at 4:40 am

      Every time I take these to a gathering there are immediate requests for the recipe and lovely compliments! I’ve used both ground flax and whole to equal success. My very favorite add ins are onion and garlic powder and nooch pressed into the top. One day I will be brave enough to add finely chopped dried cranberries. Thanks for a super easy recipe that makes me appear highly competent and even a little bit cool.

      Reply
      • Amber

        August 28, 2018 at 11:42 am

        Thank you this is the best comment ever! Val, you are definitely a little bit cool. I'm happy you love them 🙂

        Reply
      • Simone

        May 11, 2020 at 1:19 pm

        How much onion and garlic powder do you use?

        Reply
        • Amber

          May 11, 2020 at 2:47 pm

          Hi Simone, I'm not sure how much Val used, but I'd suggest trying 1 teaspoon of each 🙂

          Reply
    26. Lobna

      October 10, 2018 at 7:57 pm

      I tried them... they tasted good but I had a problem that it didnt stick together. It cracked and couldnt get pieces of it... any tips whats went wrong. Thanks

      Reply
      • Amber

        October 12, 2018 at 9:37 am

        Hi Lobna, hmm that's unusual. Did you follow the recipe and use all the ingredients? The chia seeds are important to 'glue' everything together. I wonder if this could happen if the mixture was spread out too thinly perhaps?

        Reply
        • Darlene B

          December 14, 2020 at 10:37 pm

          I wonder if she's in the States and used our measurement cups/spoons.
          I was going to ask myself if you used the "normal" Aussie cups and spoons. They are different than ours here and especially with the cups its several ounces more in the Aussie (and I'm assuming that would be the measuring cups/spoons used in NZ. Please pardon my ignorance if it's not. ) US had 8 oz to 1 cup and I think yours might be 10 ozs to 1 cup. That would throw it off and be too little liquid.

          This sounds like a very tasty recipe and I want to make some, but I need to know if I need to use Aussie charts for the conversion.
          Thank you for sharing this recipe.

          Reply
          • Amber

            December 21, 2020 at 12:36 pm

            I use New Zealand/Australian cups (250ml/8.5oz), however that's not an issue for this recipe as all the seeds and water are measured in cups - whichever country you're in (or cup you're using) the proportions will remain the same.

            Reply
    27. Emma

      November 19, 2018 at 4:50 pm

      Love this receipe and they are so easy to make. How long do you think they last in an airtight container?

      Reply
      • Amber

        November 21, 2018 at 10:28 pm

        Hi Emma, I'm not sure what the maximum storage time would be, but I've kept them for 2-3 weeks and they have remained crisp and good to eat 🙂

        Reply
      • Paulien van Feventer

        January 16, 2019 at 11:12 pm

        Why would you want to keep them that long, you make them to eat, don't you.
        They are delicious, I made them last week for the first time and going to make them again this week, yummy!!!

        Reply
    28. Teena

      January 01, 2019 at 7:50 pm

      Rave reviews on this from the two parties I brought these to. And so easy!
      I used thyme and cumin.

      Reply
      • Amber

        January 02, 2019 at 8:03 am

        Awesome Teena! I'm glad everyone liked them 🙂

        Reply
    29. VSM

      January 02, 2019 at 11:09 am

      I LOVE these crackers!! I've been making them for a few years, and I love the idea of adding Nori! I usually just add garlic powder, salt, and pepper. They are a MUST when I'm grain-free and need some crunch!

      Reply
    30. Donna B

      January 12, 2019 at 2:21 pm

      Hi Amber, this is my first attempt at making crackers and I’m sold! Love them! Super easy to make, tasty and healthy. I’ve already passed the recipe on to others who eat gluten-free or low carb. Mine didn’t crisp up totally in the middle or the underside so I flipped it in the oven and also put it under the grill (broiler) to crisp up a bit. Next time I will make it more oblong or try 2 strips on each tray. Thanks so much for sharing the recipe.

      Reply
      • Amber

        January 14, 2019 at 10:27 am

        Hi Donna, fantastic I'm so pleased you like them. Sometimes I find I need to cook them a little longer to get them fully crisp, I think it depends on just how thin/thick the mixture is spread before cooking 🙂

        Reply
        • Donna B

          January 20, 2019 at 5:28 pm

          Yes, true, Amber. I just made these again. They crisped up perfectly. I didn’t have enough pepitas (pumpkin seeds) so I added some almonds and nori seaweed that I put through the food processor and some hemp seeds/hearts. They are great! I love how flexible these crackers are and intend to keep experimenting with them. My partner, who is eating low carb, loves them, so I’ll be making them a lot more often. ?

          Reply
          • Amber

            January 21, 2019 at 12:45 pm

            I've been meaning to try these with nori for ages, that sounds like a great combination! I'm really happy they're working so well for you 🙂

            Reply
    31. Bonnie

      January 18, 2019 at 5:36 am

      I'm logging in from Canada and I want to say that these are quite incredible! I used ground rosemary and added black pepper for a bit more depth of flavour and shared half the batch with a friend who follows a ketogenic diet. I was fairly certain these qualify as a keto-friendly cracker, but she was able to confirm that they certainly do. I was surprised that you didn't mention this, but I understand that if you're not promoting such a lifestyle it may not be on your radar. I personally have followed a grain-free lifestyle for several years and I have found that most crackers use almond which is not something I want to eat a ton of. I also appreciate that there's no egg as I'm allergic. This really is the best use of the properties already in these simple ingredients! I have one remaining cracker from the batch and I was stunned for how filling and satisfying they are, so they don't get chomped down as quickly as one would expect. I will certainly be making more of these and sharing them with others. It is a bit costly to get the pumpkin and sunflower seeds, but overall, the price per batch is what I would expect for a big box of commercial crackers and for the 'premium quality' I would expect it would cost more than double to buy at a local handmade market.

      Thanks so much!!

      Reply
      • Amber

        January 21, 2019 at 12:47 pm

        Thanks Bonnie, I find these really filling and satisfying too and love that they so much more nutritious than a typical cracker. I'm aware they are keto and paleo friendly, but don't follow either diet so haven't particularly promoted them as such. I'm so pleased you're enjoying them 🙂

        Reply
    32. Rosa

      February 25, 2019 at 7:56 am

      Hi! I tried these, they taste great, only issues is my lines wax paper has fused so inseparably from the cracker - trying to salvage it but debating throwing the whole thing out which would be a total shame and waste of money. How does your crackers come off so easily? Any suggestions?

      Reply
      • Amber

        February 25, 2019 at 5:04 pm

        Hi Rosa, hmm I'm not sure why you would have that problem sorry. I've made these crackers countless times and never had any trouble with the paper sticking - the sheets of cracker lift straight off. I've just checked the package and mine is described as 'Baking paper: non stick, food grade quality, microwave and oven safe'. It is not 'wax paper'. I guess baking paper from different brands and/or different countries may behave differently? I haven't tried it because I haven't wanted to run the risk, but it's possible that greasing a baking tray with plenty of olive oil and using no paper would work. In terms of salvaging your current batch though, does it seem to make any difference whether it is hot or cold? I wonder if you could try putting it back in the oven for 5-10 minutes then removing the paper while the crackers are hot - maybe it would soften whatever is bonding so hard to the paper. I'm sorry you've had such a difficult time! 🙂

        Reply
    33. Nickie

      February 27, 2019 at 12:28 pm

      Is it possible that the 170C is a typo? I baked mine first for the hour, using convection so the fan was running, and then at least another 30-40 mins and they still did not crisp up at all, I took them out to cool to see and the underside is still soggy. I’m putting them back in at 300 to see if I can crisp them up yet.

      Reply
      • Amber

        February 27, 2019 at 1:22 pm

        Hi Nickie, it's definitely not a typo. The C stands for celsius, I wonder if you are using a fahrenheit oven because you mention putting them back in at 300? If you are using fahrenheit, they should be cooked at 340F (fahrenheit) 🙂

        Reply
    34. MB

      March 09, 2019 at 10:26 am

      Congrats on a delicious recipe. Have made them five times this year

      Reply
      • Amber

        March 09, 2019 at 2:14 pm

        Thanks and that's fantastic, I'm glad you like them! 🙂

        Reply
    35. Cherie

      April 22, 2019 at 12:33 pm

      A friend showed me this recipe a couple of weeks ago, and I'm about to make my 4th batch of em. Can.Not.Get.Enough! They are FABULOUS! I also add celery seeds, nigella seeds, cumin, turmeric, garlic powder and scrunch some sea salt flakes lightly over top before baking. As soon as they are taken out of oven, I sprinkle very fine parmesan over the top and the remaining heat gently melts it and bonds it to cracker. Bravo. Much aroha A+++++

      Reply
      • Amber

        April 28, 2019 at 10:55 am

        Hi Cherie, awesome I'm so glad you love them, and those flavour additions sound fantastic! (especially the nigella seeds, will have to give that a go). Thanks so much for taking the time to drop me a line, it's always great to hear from people who have tried my recipes 🙂

        Reply
      • Simone

        November 10, 2020 at 11:47 pm

        Hi there. How much of the extras do you add? ?

        Reply
    36. Lois

      May 12, 2019 at 1:22 pm

      Are there any substitute for chia seeds? Asking for a friend who’s interested. I love them!

      Reply
      • Amber

        May 13, 2019 at 3:07 pm

        Hi Lois, sorry but there is no substitute for chia seeds in this recipe. When they are soaked in water they form a gel which is what binds these crackers together 🙂

        Reply
        • Kimberly

          June 09, 2019 at 3:25 am

          Psyllium husk might do the trick

          Reply
    37. Sandra Niessen

      May 16, 2019 at 8:20 pm

      Hi Amber! I have been reading about seeds and nuts and how heating them can change their nutritional values. A couple of sites suggested not to heat them above 150 degrees C. The last time I made these seed crackers, I brought the temperature down to 150, therefore. I find the crackers are perhaps a bit more fragile, but they are crispy and very tasty. I think from now on I will use a cooler oven.
      I love these crackers -- no longer want to live without them! They have become a staple!
      Thanks!

      Reply
      • Amber

        May 22, 2019 at 3:05 pm

        Thanks Sandra, that's great to hear! 🙂

        Reply
    38. Jane

      May 31, 2019 at 8:36 am

      These are healthy and delicious - highly snackable! I used caraway like the previous commenter - very yummy indeed. Great recipe - thank you for sharing it with us.

      Reply
      • Amber

        May 31, 2019 at 12:39 pm

        Thanks Jane, I really need to get around to trying a batch with caraway seeds! I'm glad you enjoyed them 🙂

        Reply
    39. Zuzu

      June 05, 2019 at 4:08 am

      Any suggestions on other spices/herbs to add and the amounts? Thanks!

      Reply
      • Amber

        June 07, 2019 at 3:01 pm

        Hi Zuzu, you can really try any dried herb or spice you like the flavour of. I suggest using the same quantity (1 tbsp). Some ideas could be: caraway seeds, fennel seeds, cumin seeds, oregano, dill or rosemary.

        Reply
      • Lori Bonzelaar

        May 16, 2020 at 3:27 am

        5 stars
        I used Zatar seasoning. They were so good. I also added the crushed pepper flakes and salt and a sprinkle of rosemary.

        Reply
    40. Ellen Hufnagl

      June 08, 2019 at 5:09 am

      These cracker are wonderful! Thank you so much for posting. I live in the US and used parchment paper as a liner and baked them at 340 degrees for one hour. No sticking at all and they were crisp and delicious! I spread the mixture to about 1/4 inch thick.

      Reply
      • Amber

        June 09, 2019 at 10:23 am

        Thanks Ellen, that's great to hear! 🙂

        Reply
    41. Beth

      July 29, 2019 at 4:04 am

      Made these today; they’re brill. Thanks for the recipe 🙂

      Reply
      • Amber

        July 29, 2019 at 1:24 pm

        Thanks Beth, glad you like them:)

        Reply
    42. Donna

      September 24, 2019 at 3:42 am

      I don't have a full 1/2 cup of sesame seeds. Can I use something else or is there something that can add to make the rest of the 1/2 cup.?

      Reply
      • Amber

        September 24, 2019 at 10:58 am

        Hi Donna, if you're just a little bit short don't worry about it, the recipe will work without the full quantity. If you're really low then you could top up with more flax seed or sunflower seed. I've also used hemp seeds instead of sesame seeds before. The chia seeds are the most important part of this recipe, you can be a bit flexible with the quantities of the other seeds as long as the total amounts are roughly correct 🙂

        Reply
      • Lori Bonzelaar

        May 16, 2020 at 3:28 am

        I added hemp seeds and sesame seeds to make a half cup and they turned out great!!

        Reply
    43. Wendy Megowan

      October 30, 2019 at 6:10 pm

      5 stars
      Hi Amber,
      My friend just gave a class on seed crackers. These look great, I´m going to try your´s too!

      Reply
      • Amber

        November 04, 2019 at 9:12 pm

        Thanks Wendy, enjoy!

        Reply
    44. Princess

      December 15, 2019 at 2:06 am

      So i made a batch this morning!!! Oh my, i love them!!! I'm never getting store bought ready made ones ever! ?

      Reply
    45. Lois Carter Crawford

      January 21, 2020 at 10:56 am

      5 stars
      These seed crackers are the best gluten free snack cracker I have found. I made them multiple times, with different spices, and the are all good. I brought them to a party and people raved about them. I have changed the amount of different seeds (because I like pumpkin seeds a lot) and am posting your recipe with a link to your site this week. I hope that's okay. I also like them a bit thicker than yours are because I want to put dips and things on them and don't want them to break. Thick, thin, super crispy or not so crispy, these are amazing. Thank you!

      Reply
    46. Janet Fransbergen

      March 03, 2020 at 5:22 am

      5 stars
      These are absolutely amazing. I shared the recipe with my neighbor, and she recommended breaking them in pieces and then popping them back in the oven if they were not crisp enough. I don't have a fanbake or convection oven, so this worked really well. Thanks for sharing this recipe with us. Love them in Canada.

      Reply
      • Amber

        March 30, 2020 at 5:53 pm

        Hi Janet, that's a great idea. I also sometimes pop them back in for an extra 5-10 minutes if they're not crisp enough - I think it really depends on the thickness. Thanks for dropping in with a message, it's lovely to hear 🙂

        Reply
    47. Alice

      May 06, 2020 at 6:06 pm

      Can't wait to try these crackers... they look so good!
      Would these be able to be frozen do you know?

      Reply
      • Amber

        May 11, 2020 at 9:58 am

        Hi Alice, I haven't tried freezing them but I don't think you'd need to. These crackers keep really well in a sealed container for at least 3-4 weeks (I've never had any left after that). You could always halve the recipe if this seems too much for you too 🙂

        Reply
    48. marilyn

      May 29, 2020 at 11:39 am

      Hi! I haven't made these wonderful crackers yet, but I intend to do so! I am wondering if the chia seeds (holding all the other ingredients together) take the place of an oil such as coconut or olive oil....

      Thanks!
      Marilyn

      Reply
      • Amber

        June 05, 2020 at 1:24 pm

        Hi Marilyn, sorry about the slow reply! No, the chia seeds form a gel when soaked and this is what binds the crackers together. They can not be replaced with an oil.

        Reply
    49. Hannah Brayshaw

      September 01, 2020 at 1:04 am

      4 stars
      I've made these three times now, and I've had to tweak the recipe each time to make it work for me. I found the crackers too dry and rubbery the first time around; I ended up cooking them for 1 hour 45 mins. The second time, I added less water, and 3 tablespoons of coconut oil. This gave the second batch a much better texture and flavour. The third batch was perfect - I added a teaspoon of caraway seeds, pepper and some (extra) seasoned salt. Delicious.

      Reply
      • Amber

        September 03, 2020 at 9:56 pm

        Hi Hannah, I'm so glad these worked out for you in the end but I'm also super curious about how they turned out rubbery for you - when I make these they are super crispy and crunchy. I've made them countless times and never had that problem. Do you think they could have been spread too thick or your oven not hot enough maybe? 🙂

        Reply
    50. Suzanne

      September 06, 2020 at 11:32 am

      5 stars
      I made these out of curiosity, and I was looking for something crunchy while doing the Wildfit challenge. Love these crackers. I keep a jar of these on my counter at all times. Thank you for sharing.

      Reply
      • Amber

        September 06, 2020 at 4:03 pm

        Fantastic, glad you love them 🙂

        Reply
    51. Sonia

      September 16, 2020 at 6:33 am

      5 stars
      Amber so glad I came across your recipe. Made it exactly as per your instructions and baked it in a convection oven at 350 F. Delicious! Thank you ?

      Reply
      • Amber

        September 16, 2020 at 9:23 am

        Awesome Sonia! Glad you enjoyed them 🙂

        Reply
    52. Jess Broun

      October 08, 2020 at 1:59 pm

      Great recipe and easy to make - Need to remember the cut / score the crackers mid cooking else they are hard to break. Really yummy if you add a bit of grated parmesan.

      Reply
    53. Galia

      October 17, 2020 at 6:46 am

      5 stars
      These came out so good! Had been craving this type of thingies for a while... ?
      Thank you for this brilliant recipe!

      Reply
    54. Joy

      November 15, 2020 at 3:45 pm

      5 stars
      These are so easy to make and delicious.

      Reply
    55. Kathi Chorneyko

      December 06, 2020 at 7:11 am

      5 stars
      Excellent recipe. I love these crackers and they're so easy to make

      Reply
    56. Laura Eckert

      December 23, 2020 at 8:04 am

      5 stars
      These crackers are perfection! They're so crispy and delicious. I like switching up the herbs and spices each time I make them.

      Reply
    57. Maree

      January 04, 2021 at 10:48 am

      5 stars
      Often when recipes say 'easy' I still struggle, but these really are super easy! I only had ground linseed so used that, and chilli powder in lieu of flakes. Also adde tumeric. They turned out great. I found them a little salty so will probably reduce next time. Overall - excellent, thanks!!

      Reply
      • Amber

        January 17, 2021 at 3:01 pm

        Love the idea of adding turmeric! 🙂

        Reply
    58. Rebecca Rowles

      January 05, 2021 at 1:54 pm

      5 stars
      Wonderful recipe, super easy and adaptable. I didnt have the right amount of Pumpkin seeds so I just added more Flax and sesame. Kids loved them too

      Reply
    59. Anshu

      February 18, 2021 at 1:55 pm

      Hi, this is a great recipe... I tried these crackers at my friends place and really enjoyed them.
      One question- can you make these in an Airfryer? If yes at what temp and for how long please?
      Thanks

      Reply
      • Amber

        February 23, 2021 at 4:03 pm

        Hi Anshu, I don't have an airfryer so can't be sure sorry 🙂

        Reply
    60. Holly T

      February 28, 2021 at 7:35 pm

      5 stars
      So good! For a savory-sweet version I’ve jazzed up some batches with minced dried figs, dates, and/or apricots with orange zest, cinnamon, allspice and clove as well as salt and thyme. To prevent burning I baked those at a lower temp for a bit longer. Also, sometimes I’ve added minced black and green olives to your original recipe. Thank you for these beautiful, easy crackers!!

      Reply
    61. Janene

      October 28, 2021 at 2:57 am

      Do you use salted or unsalted seeds since you add salt to the recipe itself?

      Reply
      • Amber

        November 27, 2021 at 1:21 pm

        Hi Janene, I use raw unsalted seeds 🙂

        Reply
    62. Rosemary

      January 18, 2022 at 6:30 pm

      5 stars
      I didn't have any pumpkin seeds or flax seeds so I used chopped almonds and buckwheat. It worked really well, amazing how the chia seeds turn to gel.

      Reply

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