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 my 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.
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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
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.