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