Quick Seed Crackers

Quick Seed Crackers


200g sunflower seeds

60 g linseeds, golden or brown

100g sesame seeds, preferably unhulled

2 tbs psyllium husks or chia seeds

500ml water

1 tsp salt

1-2 tsp dried herbs of your choice – cumin, fennel, thyme, lemon thyme, oregano, rosemary



1.  Preheat oven to 160°C.

2.  Line 2 large cookie trays with baking paper

3.  Mix all ingredients together in a bowl.  Let stand for about 10 minutes until mixture thickens slightly.

4.  Spread between the two trays.

5.  Bake for about 30 minutes, if pliable, gently turn over and bake for about 15-20 minutes more or until crisp.

6.  Remove from oven and cool on trays.  Break into pieces when cool.


Flavor options –

·       Instead of the herbs substitute 1 ½ tbs organic curry powder

·       Italian herb – substitute for the dried herbs above  1 tsp garlic powder, 1 tsp dried onion flakes & 1 tsp mixed Italian herbs.

 Mixture can easily be doubled, tripled, etc….

 Crackers can be dried in a dehydrator by spreading about 2 cups of mixture onto each teflex sheet and drying at 40deg until ready. After 2-3 hrs peel away teflex and turn crackers over and dry for a few more hours.

 If crackers go soft in container just re-dry in low oven or in dehydrator

Recipe Credit: Christine Taranto