Salty and crunchy with a hint of cumin, these Seeded Crackers are incredibly tasty on their own. Pair them with your favourite cheese and chutney for an impressive cheese board.
I've been serving these Seeded Crackers on my cheese boards for a while now and can honestly say, they get devoured long before the store-bought crackers.
Made from a combination of sunflower, pumpkin, sesame, linseed and chia seeds, every bite is full of good fats and nutrients. For a hint of flavour, I add cumin seeds which go so well with cheese.
If you like this recipe, you might also find it satisfying to make our Classic Muesli Bars filled with seeds and dried fruit.
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Ingredient notes:
- Seeds: Any combination of your favourite seeds would work in this recipe, feel free to use my ratios as a guide. However, chia seeds are essential as they expand in liquid and help to bind the crackers together.
- Spices: Personally, I love the flavour of cumin seeds. Feel free to leave them out or add your favourite spices in.
- Cornflour: Another essential ingredient, cornflour expands and thickens up to help bind the crackers together.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 160°C fan bake. Line 3 baking trays with baking paper.
Add all of the seeds to a medium sized glass bowl.
Add the boiling water, salt and pepper to a glass jug. Stir until the salt has dissolved. Add the oil, then cornflour and gently whisk until combined and lump free.
Pour the liquid mix into the seed mix and stir to combine. Leave the mixture to sit for 15 minutes to thicken up slightly.
Using a soup ladle, scoop out the mixture and place one ladleful on each tray. Repeat until you have evenly distributed the mixture between the trays (the first spoons will contain more seeds than the last ones, that's why it's important to distribute the mixture one spoon at a time).
Using clean hands, gently spread the mixture out to the edge of the tray ensuring you have an even spread of seeds. Alternatively, place a piece of baking paper on top of the mixture and roll it out. Crack a generous amount of salt over each tray.
Carefully place the trays in the oven and bake for 15 minutes. Remove from the oven and using a pizza slice or knife, make some cut marks.
Return to the oven and bake for a further 30 minutes or until the crackers are golden brown.
Allow to cool then snap into pieces. Store in an airtight container in the pantry for up to a month. Serve on a cheeseboard or enjoy as is.
Recipe FAQs:
You absolutely can, as long as you have 1½ cups in total. For example, if you don't have half a cup of sesame seeds, you could add a few more sunflower seed to make up for it. The only critical seed measurement is the chia seeds as these help to bind the crackers.
Most dried herbs and spices would work well in these crackers. From dried rosemary, oregano or Mixed Herbs to garlic powder or even curry powder. You could even divide the recipe into three bowls and flavour each one differently.
Storage:
These tasty crackers will keep well in an airtight container for up to three weeks.
Top tips:
Cut the crackers a little bigger to make a great lunch snack. Spread with avocado and tomato or cream cheese and salmon for a nutritious and delicious alternative to a sandwich.
Related Recipes:
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Seeded Crackers
Crispy, crunchy homemade crackers made from 6 different types of seeds.
Ingredients
Seed Mix
- ½ cup sunflower seeds
- ½ cup sesame seeds
- ¼ cup pumpkin seeds
- 2 Tbsp chia seeds
- 2 Tbsp linseeds
- 1 Tbsp cumin seeds
Liquid Mix
- 1 cup boiling water
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ cup olive oil
- 1 cup cornflour
Instructions
- Preheat the oven to 160°C fan bake. Line 3 baking trays with baking paper.
- Add all of the seeds to a medium sized glass bowl.
- Add the boiling water, salt and pepper to a glass jug. Stir until the salt has dissolved. Add the oil, then cornflour and gently whisk until combined and lump free.
- Pour the liquid mix into the seed mix and stir to combine. Leave the mixture to sit for 15 minutes to thicken up slightly.
- Using a soup ladle, scoop out the mixture and place one ladleful on each tray. Repeat until you have evenly distributed the mixture between the trays (the first spoons will contain more seeds than the last ones, that’s why it’s important to distribute the mixture one spoon at a time).
- Using clean hands, gently spread the mixture out to the edge of the tray ensuring you have an even spread of seeds. Alternatively, place a piece of baking paper on top of the mixture and roll it out. Crack a generous amount of salt over each tray.
- Carefully place the trays in the oven and bake for 15 minutes. Remove from the oven and using a pizza slice or knife, make some cut marks.
- Return to the oven and bake for a further 30 minutes or until the crackers are golden brown.
- Allow to cool then snap into pieces. Store in an airtight container in the pantry for up to a month. Serve on a cheeseboard or enjoy as is.
Notes
If you don’t like cumin seeds you can swap for your favourite spices, or leave them out.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 311mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sharon Marr says
I made these crackers this morning, they wouldn’t last 3 weeks here, nearly all gone. We have 3 dogs and the crackers have everything in them that they need. They are delicious, so simple to make. Have a go and surprise yourself.
Amy says
Mine came out tasting great, however they were quite chewy even after baking till golden brown!
Elisha Harrison says
I have made these crackers so often they are now part of my monthly snack prep.
They last so long in an air tight container
I love them with Avo, cottage cheese and egg
Or just with cheese
VJ cooks says
I love them and make them frequently too! When I put them out for guests they always devour them and I have to be careful they don't eat my whole batch hahaha
Marie says
I made them last week, ready for something this week - they were all gone the first night so have more in the oven now. So delicious and so easy to make!
VJ cooks says
Omg they are so moreish! I've put half a batch out on a cheeseboard recently and ended up putting the whole lot out as everyone devoured them! So pleased to hear you all enjoyed them too.
Kate Dowling says
Hi,
Can I please get some clarification about the liquid mix part of the recipe? It calls for (among other things) 1 cup of boiling water and 1 cup of cornflour, and I'm finding that these proportions just make a very thick, gluggy mess - nothing like a liquid. Please can you confirm that the quantities given in the recipe are correct? Perhaps there's meant to be more boiling water, or less cornflour?
VJ cooks says
Hi Kate, the quantities are definitely correct. There are two things I can think of that might be affecting the consistency of your liquid. 1) It is important to add the ingredients in in the order of the method; boiling water, then salt and pepper, then oil and finally cornflour. If you put the cornflour into the boiling water straightaway in can have a different reaction. 2) It's important to ensure you are using maize corn flour and not wheat cornflour as these have different properties that produce different results. I've also noticed that if I use budget corn flour (Essentials or Pams in NZ) I get the thinner consistency I"m after. But if I use Edmonds it can be thicker. If you need to, you can always add more water to the mixture. At the end of the day, the key is to get the crackers as thin as possible on the baking tray. If you have a thicker mixture they will still bake well and taste delicious, you may just need to bake them for longer to achieve the golden, crunchy crackers in the pictures. I hope this helps.
Rashika says
Hi, mine aren’t crispy. What am
I doing wrong?
VJ cooks says
Hi Rashika, leave them in the oven until they are crispy. Every oven runs differently so you might need a little longer in yours. Also, when spreading out the mixture on the tray, make sure it's as thin as possible. The thicker the layer, the longer they will take to cook. I hope this helps.
Marce says
This is a fabulous recipe. I substitute the cornflour with tapioca flour, doubled. I made these crackers and took to girl's weekend away and they were absolutely loved by everyone. Definitely don't make too thick and, if you do, leave them baking for longer 🙂
Kirsten says
I made them both ways first off putting cornflour first yes grungy but crackers were perfection. Second batch the correct way and I have to say I enjoyed better the first way.
Tarah says
You have to trust the process, the measurements work. Mix the cornflour water and oil together before put in the seeds.
Jo Tweedie says
These crackers are absolutely delicious and so easy to make! I made a batch 2 days ago and we had a few neighbors over last night and ate the rest of them. Now everyone has the recipe as they were such a hit!! Just had to make another lot today as they are totally addictive! Could make a great Xmas gift with some cheese
VJ cooks says
I'm with you! I'll put some out with cheese for friends and have to keep topping them up as everyone devours them and yes - asks for the recipe!
Emma Holliday says
Hi what can you use I stead of corn flour? Would ground linseed work?
Thanks
VJ cooks says
Hi Emma, the cornflour is crucial for binding the crackers together. I would suggest looking for a different recipe instead of making a substitution to avoid disappointment.
Annie G says
I use the same recipe, but I substitute Cornflour for Cornmeal flour, Fresh Life brand from Countdown.
June Simpson says
I left the mixture too long before spreading (carried away with Netflix) so only got 2 trays of crackers ( 9" x 13"), even if the mix was thinner I dont think I would have got 3 trays. However they were superb and yielded 36 crackers in all.
Kelly says
I had the same issue with the liquid going clumpy. I just added the cornflour to the seed mix and then added the liquid to this and it worked perfectly. I also added a tsp of chilli flakes and a pinch of cayenne pepper and they are delicious.
~ Merle ~ says
These are sooo yummy, I've made 3 batches so far and everyone that has tried them has asked for the recipe.
Tip ** In step 4, I gently stir as recipe thickens, the seeds then are distributed evenly through the mix when ladling out.
VJ cooks says
That's a great tip, thanks Merle!
Jackie says
Hi. What would the quantities be in grams please? I don't have cup measurements and looking at conversion charts, it's very complicated!! This goes for all your recipes.
Thanks
VJ cooks says
It really depends on the type of seeds you're using - as I say in the recipe it can be any combination up to 1.5 cups of seeds. Cup measures are extremely handy and also very common. I would suggest investing in some 🙂
Cindy George says
So easy to make thank you VJ. And much cheaper than what you find in the supermarket for the same sort of cracker.
Making my second batch today 🙂
Raewyn Clearwater says
Hi
Can I use sunflower oil instead of olive oil??
VJ cooks says
I haven't tried sunflower oil but I think it should work. Let me know how you go.
Raewyn says
The mixture was a bit thicker and I was wondering if I could cut the cornflour back to 3/4 cup
VJ cooks says
Hi Raewyn, the mixture can vary depending on the type of cornflour you use. If you think it's too thick, you can always add a little more water.
Ivy says
Hi VJ cooks,
Can I bake all three trays at once or one by one, as my oven won't fit all on the same rack so I am afraid they won't bake evenly if they are one over other. What everybody does?
VJ cooks says
I do them all at the same time. However, I do rotate the trays to get even coverage.
Julianne Clune says
Absolutely delicious!! I did exactly what you suggested in the recipe and surprised myself as I’m not a natural cook. I can’t stop eating them. I have just put my second batch in the oven and this time I added dried rosemary instead of cumin. I also added some hemp seeds so I hope they are as good as the first batch. We’ll see
VJ cooks says
Oh amazing! Thanks so much for the feedback, Julianne. Yes these crackers are versatile and can be amended to suit your preferences.
Rachael says
There are absolutely delicious! The recipe works perfectly for me every time, and they are so much more cost effective than buying “fancy” crackers from the supermarket.
They go excellently on a cheese board and look so impressive.
I have made them both with and without the cumin and both are delicious I’ve also made a batch for my hubby with a sprinkle of chilli flakes which are Devine as well.
A fail proof recipe, highly recommended.
VJ cooks says
Oh I love this so much. Thanks for the feedback, Rachael 🙂
Hayley says
These have been a staple in our house for a couple of years now!
We LOVE them.
I buy the seeds in bulk and pre-measure them, then put into ziplock bags. It makes it so much quicker when you are making them twice a week!
VJ cooks says
Omg Hayley that is so clever, new hack unlocked. One time I measured them all into a jug with the cumin seeds, before realising we didn't have cornflour. So I put them into a tupperware container. My husband saw a container of seeds and tipped it into our toasted muesli...which then tasted like cumin. Would not recommend!