Seed Crackers (gluten and dairy free)

Rather than using both chia and flax seeds you could use just half a cup of one. It is important to include one or the other because they are what break down and bind everything together.

Prep Time: 20 minutes Cook Time: 55 minutes Makes: 1 tray


1/2 cup sunflower seeds (we love Alison’s Pantry)
1/2 cup pumpkin seeds (we love Alison’s Pantry)
1/4 cup sesame seeds (we love Alison’s Pantry)
1/4 cup poppy seeds
1/4 cup flaxseed (we love Alison’s Pantry)
1/4 cup chia seeds (we love Alison’s Pantry)
1/2 tsp sea salt flakes (we love Chantal Naturals)
1 cup water
Extra sea salt flakes to sprinkle


  1. Heat oven to 170°C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
  2. Tip out onto a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.
  3. Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.


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