Crispy Seed Crackers

Use crackers on a Cheese platter, for lunch boxes with a dip, or cut larger and use for sandwiches

Crispy Seed Crackers


  • 200 g Sunflower Seeds
  • 100 g Flaxseed (Linseed)
  • 60 g Sesame Seeds

    (you can use any seeds, as long as the total weight is 360 g; add Poppy Seeds, Pumpkin Seeds, Chia Seeds)
  • 45 ml Psyllium Husk
  • 500 ml Water
  • 10 g Himalaya Salt



  • Preheat the oven to 160˚C.
  • Use a flat oven tray, cover with Baking Paper, ensure the paper covers the edges of the tray.
  • Mix all ingredients and allow to stand for 30 minutes, to thicken
    (The Psyllium husk is the binding agent)
  • Once the mixture is thickened but still in pouring consistency, pour into baking tray, about 3 mm thick).
  • Allow to stand for another 10 minutes.
  • Bake for 30 minutes and take out of oven.
  • Use a pizza cutter to slice blocks of 3 cm square – the mixture will still be soft.
  • Bake for another 40 minutes until crisp and browned. The crackers must be crisp, if it is still soft, bake another 10 – 15 minutes.
  • Take out of oven when crisp. Allow to cool for 10 minutes. You will then be able to break it into the blocks, along the lines that were cut.

​Store in an airtight container.

Leave a comment