Seed Crackers Recipe



  • 1 cup mixed seeds (Choose from sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds)
  • 1/2 cup ground flaxseed meal
  • 1/4 cup psyllium husk powder (for a great bind)


  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Other herbs/spices as desired (see suggestions below)


  • 1 to 1 1/4 cup hot water


  • Prep: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  • Mix dry ingredients: In a large bowl, combine all the seeds, flaxseed meal, psyllium husk powder, salt, pepper, garlic powder, onion powder, and any additional herbs or spices.
  • Add water: Gradually add hot water, starting with 1 cup. Stir until a thick, spreadable batter forms. If needed, add up to an additional 1/4 cup for the right consistency.
  • Rest the batter: Let the mixture rest for 10-20 minutes. This allows the psyllium husk to gel and the flaxseed meal to absorb water, creating a cohesive dough.
  • Spread the batter: Transfer the batter to the prepared baking sheet. Use a spatula or your hands to spread it into a thin, even layer (about 1/8 inch thick).
  • Score (optional): Score the dough into squares or rectangles to make breaking apart the crackers easier after baking.
  • Bake: Bake for 30-40 minutes, or until the crackers are golden brown and crispy. Watch them in the final 10 minutes to prevent burning.
  • Cool: Remove the baking sheet from the oven and let the crackers cool completely on the sheet.
  • Break and store: Break the crackers along the scored lines (if you did this step). Store in an airtight container at room temperature for up to a week.

Flavor Variations:

  • Italian: Add dried oregano, basil, and rosemary.
  • Spicy: Add chili powder, cumin, or cayenne pepper.
  • ‘Everything Bagel’: Use a store-bought ‘everything bagel’ seasoning blend.
  • Cheesy: Add 2-3 tbsp nutritional yeast for a vegan option, or grated parmesan cheese for a non-vegan version.


  • Consistency: The batter shouldn’t be too wet or too dry. It should resemble a thick porridge.
  • Spreading: For super thin crackers, use a rolling pin between two sheets of parchment paper to spread the batter.
  • Storage: To keep your crackers extra crispy, store them with a silica gel packet in the container to absorb moisture.

Enjoy your homemade seed crackers!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *