Seed Crackers

flax crackers

It is school holidays, my beautiful five year old daughter has asked to write a few posts over the next three weeks, I hope you do not mind. This one is her first.

I take seed crackers and salad to school. They are great. My brother likes having seed crackers, he puts too many into his mouth. He is a bit crazy with the seed crackers. It makes me laugh!

When it is school lunchtime I eat my salad first and save my seed crackers until last. Sometimes we eat one on the way to school. My Dad and I have seed crackers and dip, or with the delicious cheese we buy at the market. We always have seed crackers in the cupboard, they are easy for Mum to make and great for snacking on.

Seed Crackers

1/2 cup chia seeds

1/2 cup flax seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 teaspoon salt

1 teaspoon cinnamon*

1 teaspoon vanilla*

1 cup of water

Preheat your oven to 175 Degrees Celsius or 350 Degrees Fahrenheit

Place the seeds, salt and spice into your blender or food processor, pulse quickly to roughly break up the pumpkin and sunflower seeds. With the mixture still gently turning add in the water. Leave the mixture gently stirring while you line a large oven tray with baking paper. By this time the mixture will have thickened. Pour the mixture onto the tray lined with baking paper. Place another piece of baking paper over the top, using your hands spread the mixture out until you have reached your desired thickness. Bake for 30 minutes. Remove from the oven, turn onto a chopping board and cut into squares. Allow to cool and enjoy.

*these are also delicious with savoury spices / flavouring

  • Kate

    They sound delicious and easy! Thanks so much for recipe.

  • Kath

    What a sweet post and adorable that she wants to tell us all about the ways she loves mums work. Will have to try these

  • Toby

    Yum! Just made these. I used a vitamix and within seconds there was no trace of the seeds but the crackers taste pretty darned good. Thanks!

    • bianca

      Thank you Toby, they are quick and easy aren’t they! I am glad you liked them. Bianca

  • Liz

    Yum!! These are a really easy to make, tasty cracker. I had no flax so I used almonds instead and they still worked great 🙂

    • bianca

      That sounds great Liz, I am glad you liked them. Thank you. Bianca

  • Kate

    Have just made these with a touch of fresh garlic and some mixed herbs, not bad! Quite ‘meaty’ almost but a lot more moist than I was hoping for… Are yours crunchy when they are fresh? Would they freeze/defrost ok? And how long will they last for fresh?
    I also made your nut free bliss balls (as a slice with no cocoa) yesterday. BIG hit with the 3 year old today. As a long time vegan but recently off sugar I am appreciating your site 🙂

    • bianca

      Hi Kate, if you want something less bendy perhaps try the quick crackers recipe, these keep well fresh but they do go quite bendy, I think of them as a snack as opposed to a cracker. I hope that is of some help. Bianca

      • Cath

        Mine went bendy overnight, however i popped the 2 under the griller to crisp them up again & hubby popped in a flat sandwich press. He also liked them bendy 🙂

        • That is a great idea Cath, thank you for sharing, I really appreciate the feedback. x

  • Oh my gosh, that’s so simple but so smart. I love this idea – especially good for nut-free school snacks. Going to try these this week.

  • Deb Moor

    I put some grated parmesan in my seedy snax for something different – yummo

    • bianca

      Yum!! Thank you for sharing! Bianca

  • Liz

    What are your thoughts on the phytic acid content of these foods..all seeds should be soaked due to anti nutrients..Thats a quite a lot of minerals being pulled out of the body ingesting all these non soaked seeds. esp. if the diet also contains beans and grains and nuts..all these are hard on the digestion without proper preparation. Have you thought along these lines?

    • bianca

      Thank you Liz.

      • Helen

        Very valid point.
        More research may be needed in this area.
        For certain individuals, especially long term vegetarians, it is believed that they may have the bacteria to be able to digest the phytic acid.
        I personally endeavour to pre soak my nuts, seeds and grains or use the ferment of kefir water when making bread or pastry. You could try adding kefir water instead of regular water and let this sit for a while before cooking.

    • Rebecca

      Did you happen to try these after soaking? Would be interested in a method with soaking

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  • Brigit

    I made these this morning and they are DELICIOUS! They remind me of the vita-weets I used to scoff as a kid (before going wheat-free 10 years ago). I had them with fetta and tomato which was very yummy. These will be a regular in our house. Thank you!

    • bianca

      That sounds delicious, thank you for taking the time to write! Enjoy, Bianca

  • Michelle

    Mine turned into a mush was that suppose to happen. I did mine in a vitamix. Help?

    • bianca

      You may have over blended it but yes, it does go to a ‘mush’ type consistency I guess. How were they once they were cooked? We have some crunchy crackers coming up, they are really nice, be sure to keep your eye out. Many thanks, Bianca

  • Rach

    I just made these and added a teaspoon of coconut flour to absorb some of the liquid, turned out lovely and crunchy, just like a cracker!!
    Great recipe, Thankyou!

    • bianca

      Thank you! I am glad you liked them. Bianca

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  • haylzsmales

    Hi Bianca 🙂 Just made these yummy crackers and used a heart-shaped cutter to cut out shapes for my kids! So cute. I was wondering, how do you store them? In the pantry, or fridge?

  • Carly W

    Oh My GOODNESS!!!!! these are sensational! and so quick to make .. I am in LOVE! Thank you!

    • Thank YOU!!! I really appreciate the feedback. I am glad you liked them. x

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  • Tess

    I keep trying to sign up for your mailing list and this is what i get:
    Cheatin’ huh?

    what the ?? I really would like to sign up but apparently it doesn’t like my email or my name or something.

    • Thank you Tess. It seems to be a problem with some browsers, I am working on getting it sorted. In the meantime is there any other device or browser you could use to sign up?

  • Prue

    Thanks for this recipe. I made them today. They weren’t crunch to start with but I cut them out and put them back in the oven on high for 15 mins and they were lovely and crunchy. I will definitely make them again with savory seasoning, perhaps a bit of garlic, Parmesan and herbs!

    • Fabulous!! Thank you!! I really appreciate the tip! I am glad you enjoyed it. x

  • Felicia

    Yum, making these crackers for the second time in less than a week. Kids love them great with some homemade dip 🙂

    • That is great! Thank you for the feedback, I really appreciate it. x

  • Atlanta Girl

    I am heading out for a 7wk trip hiking with 16 days rafting the Grand Canyon… gotta bring my own food. Think I should freeze them, to be fresher 3wks in for the Canyon?

    (I will have a professionally-frozen cooler which should keep stuff very cold for 3wks)

    • They do keep well and it is all dry ingredients except for the water but might be good to freeze them. Enjoy!

  • Asha

    I would suggest making the dip while these cook or you may eat them all before you get to make the dip! So good!

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  • Amy

    how long can you store these?
    I am wanting to bakw in advance for a party

    • They keep quite well, I think a week would be ok.

  • jacque

    I make these but use a couple of eggs instead of the water and lots of sesame seeds… delish. My 2 year old and I devour them

  • Kimi Jones

    Hi Bianca, how do you store these crackers? Fridge or pantry?

    • I haven’t made these for a while but either would be fine, we typically go with the pantry. x

  • trish

    These are AMAZING!!! I recommend rolling really thin as they are crunchier. I added italian herbs and yutritional yeast to make savoury/cheesy crackers and sprinkled salt on top. SO good! True genius at work again :> Thanks Bianca!

    • Thank YOU Trish!! You made me laugh. I am glad you enjoyed them <3