Healthy and moreish home made five seed crackers are a tasty snack by themselves or with your favourite dip.
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.
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.
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.
Watch the video
Easy home made five seed crackers
Ingredients
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds, (I used a mix of black and white sesame seeds)
- 1/4 cup flaxseed, (linseed)
- 1 tsp salt
- 1 1/2 cups water
- 1 tbsp dried herbs of your choice, (I used thyme)
- 1 tsp 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.
Wow! Love your recipe! Wouldn’t have thought that the chia seeds will hold the mixture so well together! Definitely trying these! 🙂
Thanks Julia, they’re so yummy and it is definitely amazing how the chia seeds work so well!
Hi Amber! These crackers look like the perfect afternoon snack! CANNOT WAIT to give them a try!
I hope you enjoy them! I had some topped with avocado for lunch today, so good!
These seed crackers are amazing with an avocado dip,can’t stop eating them!!
I love them with avocado too! Glad you like them 🙂
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!!
Haha! Let me email you the form 😉 That sounds like an awesome combo of spices to include, yum!
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).
What a great idea Kerrie! My girls love these crackers, and love nori, so I bet it’d be a winning combination for sure.
Thanks for providing the nutrition info, but what’s the serving size
I too am looking for the serving size please
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).
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!
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 🙂
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.
Fantastic Christina, I hope you enjoy them 🙂
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..
I saw the carb count but how many pieces can I eat for the amount of cabs on the chart?
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).
Just to clarify your 10 servings represent 10 crackers? Not 10 servings of x amount of crackers?
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.
Hi, will try for sure! Looks amazing. Any idea how hemp would fare in the mix?
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?
Hemp works really well as an add in
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!
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 🙂
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
I have used both the Glad Bake and Multix brands of baking paper and both worked perfectly.
Are those edamame? And what is the pink dip mixture? THX!
Hi Liesa, the crackers are pictured with green olives and beetroot hummus – a great combination 🙂
Hiya. These look amazing! How long would they keep for?
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.
Is this for a convection oven? Trying to figure out what fanbake is…
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 🙂
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.
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!
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 🙂
Healthy – easy – yummy… what else?!
Thanks!
Are you using raw seeds? Dont they need to be soaked overnight?.
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) 🙂
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!
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).
Thanks for responding Amber! Hopefully, I’ll get to it soon. I need to get more sesame seeds.
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!
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!!!
Hemp hearts would be a great addition, enjoy! 🙂
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! ?
Fantastic! Sounds like a delicious combo 🙂
The baking tray needs to be lined and greased my crackers stuck to the paper 🙁 they smelt and tasted great minus the paper.
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 🙂
Hi Lucija, oh I love the idea of using caraway seeds in these! Might try that in my next batch 🙂
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.
Thank you this is the best comment ever! Val, you are definitely a little bit cool. I’m happy you love them 🙂
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
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?
Love this receipe and they are so easy to make. How long do you think they last in an airtight container?
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 🙂
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!!!
Rave reviews on this from the two parties I brought these to. And so easy!
I used thyme and cumin.
Awesome Teena! I’m glad everyone liked them 🙂
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!
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.
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 🙂
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. ?
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 🙂
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!!
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 🙂
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?
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! 🙂
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.
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) 🙂
Congrats on a delicious recipe. Have made them five times this year
Thanks and that’s fantastic, I’m glad you like them! 🙂
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+++++
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 🙂
Are there any substitute for chia seeds? Asking for a friend who’s interested. I love them!
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 🙂
Psyllium husk might do the trick
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!
Thanks Sandra, that’s great to hear! 🙂
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.
Thanks Jane, I really need to get around to trying a batch with caraway seeds! I’m glad you enjoyed them 🙂
Any suggestions on other spices/herbs to add and the amounts? Thanks!
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.
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.
Thanks Ellen, that’s great to hear! 🙂
Made these today; they’re brill. Thanks for the recipe 🙂
Thanks Beth, glad you like them:)
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.?
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 🙂
Hi Amber,
My friend just gave a class on seed crackers. These look great, I´m going to try your´s too!
Thanks Wendy, enjoy!
So i made a batch this morning!!! Oh my, i love them!!! I’m never getting store bought ready made ones ever! 😊
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!