I rarely use the term life-changing to describe a recipe, but this cracker recipe truly changed my life! It was the very first video of mine to go viral on social media, just a few months after I started posting, and it brought so many of you to connect on our page. It gave me the confidence to keep going and reassured me that I was on the right path. That was three years ago—what an incredible journey it has been since!
I’ve been reposting this recipe every year, and I thought it was time for a bit of video update, because they are too good not to share! I’m so excited to share it with you, especially if you haven’t seen it yet! There’s a good reason why thousands of people on Instagram swear by this recipe. It’s so easy to make, tastes delicious, is allergy-friendly, nutrient-packed, and much more affordable than the high-quality crackers you’d find at the store. Trust me, you’ll never want to get store-bought again!
These nutrient-packed Healthy Seeded Crackers are the perfect healthy snack. You’re free to use any combo of seeds that you prefer. To promote plant diversity, aim for at least three different types. You can use a mix of hemp, flax, sunflower, pumpkin, sesame, and poppy seeds, or pick and choose your favorites! To sneak in some much-loved legumes, we’ve also incorporated chickpea flour, also known as besan, which also has the bonus of being gluten-free.
Why I Love This Recipe (As a Nutritionist)
- Super easy: I used to be intimidated by the idea of making my own crackers, but it couldn’t be easier! They take about 5 minutes of actual work and taste so good, you’ll never want store-bought again. They are also a lot more affordable than most healthy cracker alternatives.
- Nutrient-Packed: Loaded with micronutrients, fiber, and omega-3s, these crackers are a nutritious choice. They are a great snacks for the little ones lunch boxes (my little niece LOVES them – just hold the chili flakes), and I love making a batch when hosting or to bring to a get together. They also make for a nutrient-dense crunchy salad topping.
- Allergy-friendly: gluten-free, nut-free, and vegan these crackers are great for everyone!
- Diverse Seed Mix: Combining hemp, flax, sunflower, pumpkin, sesame, or poppy seeds for a flavorful crunch, and to score some plant-diversity points (which is great for gut health)!
- Delicious: For seasonings, I used a mix of nutritional yeast, oregano, garlic, and chili flakes, it’s super flavorful but also versatile! Feel free to experiment with your favorite spices to make it your own, and compliment the dips you’re enjoying it with.
- Perfect Texture: A delightful crunch, so satisfying.
Ingredient Notes
- Chickpea Flour: A gluten-free, fiber and protein-rich alternative, adding depth to the crackers’ nutritional profile. Raw chickpea flour tastes pretty bitter, so I do not recommend tasting the batter! It is, however, delicious once cooked.
- Seed Variety: A mix of seeds, each adding unique nutritional benefits and flavors. Feel free to experiment with different combinations. I recommend using at least 2/3 cups of smaller seeds.
- Nutritional Yeast: Provides a cheesy, umami flavor while being rich in B vitamins and protein. You can skip the nutritional yeast and add more of the seasonings if you’d like.
- Flavorful Spices: Oregano, garlic, and chili flakes create a complex taste profile that’s both delicious and aromatic. Feel free to experiment with your own
Step-By-Step Instructions
Start by adding all the dry ingredients, including mixed seeds, nutritional yeast, oregano, garlic, chili flakes (optional for heat), and salt, to a large mixing bowl. Pour in olive oil and warm water, stirring until everything is well combined. Let the mixture sit for about 5 minutes, allowing the chickpea flour and seeds to absorb the liquids, which will make the dough easier to manage.
Once the dough has rested, transfer it onto a piece of baking paper, which aids in rolling and later transferring to the baking tray. Cover the dough with another piece of baking paper and use a rolling pin or bottle to roll it out to a thickness of ~0.25 cm. The thickness you choose will influence the crunchiness of the finished crackers. Carefully peel off the top baking paper layer. Place the baking paper with the dough onto a baking tray and bake in a preheated oven for 20 to 25 minutes, ensuring they don’t burn.
After baking, let the crackers cool down, which is crucial for them to harden and achieve their signature crunch. Once cooled, break the crackers into desired sizes. These homemade seeded crackers can be enjoyed alone or paired with dips, cheeses, or spreads, offering a delightful crunch and flavor in every bite. View the full recipe below for detailed instructions.
Variations and Tips
- Seed Variations: Mix and match hemp, sesame, flaxseeds, poppy seeds, sunflower or pumpkin seeds. When choosing your seeds, just make sure to use a majority of smaller seeds and only use sunflower and pumpkin seeds as an add-on. If you only use larger seeds, it might result in some more crumbly crackers.
- Spice It Up: Experiment with additional spices like cumin or rosemary for a unique flavor. I also love to make a version with black sesame seeds, and seaweed!
- Rotate the tray: Rotate your crackers halfway through baking to ensure even cooking.
- Shape Creatively: Use a sharp knife to cut into various shapes before baking for a fun twist.
- Storage Tip: Keep in an airtight container in the pantry for a week for freshness.
- Serving Suggestion: Enjoy with dips or as a crunchy side to your meals. They are wonderful with our beetroot hummus or as the cutest little lox canapés.
- Flour & Oil-free: for a flour & oil-free crackers recipe, try these delicious Seeded Crackers.
- If you like this recipe, you will also love my Healthy Almond Flour Crackers, Homemade Healthy Pumpkin Seeds Crackers, or Savory Granola.
Why You’ll Love These Healthy Seeded Crackers
- Crunchy
- Nutrient-Rich
- Gluten-Free
- Customizable
- Vegan-Friendly
Healthy Seeded Crackers
Equipment
Ingredients
- ⅓ cup (65 g) hemp seeds - see notes
- ⅓ cup (50 g) sesame seeds
- ⅓ cup (56 g) flaxseeds
- 2 tbsp (15 g) nutritional yeast
- 1 tsp (2 g) dried oregano
- ½ tsp (1.5 g) garlic powder
- ½ tsp (1 g) red chili flakes - optional
- ½ tsp (3 g) sea salt flakes
- ⅔ cup (80 g) chickpea flour (besan) - besan
- 2 tbsp (30 ml) olive oil
- 6 tbsp (90 ml) warm water
Instructions
- Preheat the oven to 320 (160C), fan on (see notes for no fan options)
- Mix: In a large mixing bowl, combine the hemp seeds, sesame seeds, flaxseeds, nutritional yeast, dried oregano, garlic powder, red chili flakes, sea salt flakes, and chickpea flour.Add the olive oil and water and mix well until all thoroughly combined. Shape into a ball. Allow to rest for 5 minutes.
- Roll: After the dough has rested, place the mixture onto a piece of baking paper. Cover the dough with a second piece of baking paper. Using a rolling pin or a bottle, gently roll out the dough to be approximately 1/10 inch (0.25 cm) thick.Carefully remove the top layer of baking paper.
- Bake: Place the baking paper with the rolled-out dough onto a baking tray and slide it into the preheated oven. Bake until golden, for 20 to 25 minutes (see notes).Rotate the tray halfway through to ensure even cooking.
- Cool: Once baked, remove the tray from the oven and allow the crackers to cool down completely. This cooling time is essential as it helps the crackers to harden and achieve their characteristic crunch.Break them apart with your hands. You can make them as big or as small as you like. Enjoy!
Notes
- 160 °C fan → 170–180 °C conventional
- 350 °F fan → 375–385 °F conventional
Video
FAQ
You COULD, and I would recommend sesame seeds! The recipe is super versatile and allows for different combinations of seeds. However, using a variety of seeds not only enhances the flavor but also boosts the nutritional value of the crackers. When choosing your seeds, just make sure to use a majority of smaller seeds and only use sunflower and pumpkin seeds as an add-on. If you only use larger seeds, it might result in some more crumbly crackers.
These crackers are great on their own, but they also pair well with dips like hummus or guacamole, vegan cheeses, or even as a side with your favorite soup or salad.
Store the cooled seeded crackers in an airtight container in the pantry at room temperature. They should stay fresh for about a week. Do not store in the fridge.
Absolutely! Feel free to experiment with other herbs and spices. Rosemary, thyme, or even some cumin could add a nice twist to these crackers. They are super versatile.
Yes, they are!
Yes, you can cut the dough into desired shapes before baking. However, this might affect the baking time, so keep an eye on them to prevent burning.
Love recipes like this…light yet full of nutrients…
Always follow your posts…
Thanks
That makes me so happy! Thank you for sharing sasha 💚
These are fantastic. I’ve tried various versions by changing up the ingredients and it’s never failed me. Got to try these folks!
That makes me so happy! Thanks for sharing Kent!
Can I substitute oat flour?
I have not tried, let us know if you do 💕
Do you know how many carbs they have and if keto friendly?
Click “nutritional information” under the recipe instruction to unveil the full nutritional information, we keep them hidden as numbers do not serve everyone 🙂
Can I use standard flower for thes crackers?
I’ve only tested the recipe as written, but I think regular wheat flour might work. You may need to adjust the measurements slightly, as all flours behave a little differently. Let us know if you try it 💚
Better than store bought! Love these! Added a little extra crushed red pepper because I’m spicy! Delicious!
Yum I also love adding an extra kick to them 😍
Can I use any other kind of flour? I love the idea of these altho I’m not gluten free.
I have another similar recipe using pumpkin seed flour and buckwheat flour, but I haven’t tested it with other kinds 🙂 I’m sure it would work, just not sure of the exact measurements. Let us know if you try 🙂
This was absolutely delicious, thank you!
But, I can say something similar for every Sarah’s recipe that I have made 🥰
You are too kind! Thank you for sharing 💚
Hi can I leave out the yeast? Food sensitivity.
Absolutely, just add a bit more of other seasonings 🙂
This was absolutely delicious, thank you!
So happy you enjoyed it Laura 💚
Is it ok to use hemp hearts (hulled hemp seeds) instead of un-hulled hemp seeds?
Excited to try this! Thanks!
Absolutely, hope you love the recipe 💚
super easy, delicious and healthy
thank you
So happy you enjoyed them Danielle, thanks for your comment 💚
Can you use almond flour!
I have not tried, let us know if you do 🙂
How did I not find you before?! I’ve been teaching plant-based for over 30 years! I just tried this recipe, and it is delicious! I see you have some other interesting recipes I am looking forward to trying: red lentil quinoa bread, buckwheat spinach wraps, and I just got started! Thank you again for posting these outstanding recipes!
Thank you so much for your kind words, I’m so happy you’re enjoying the recipes! Wow 30 years, that is incredible, do you have a social or blog we can check? Would love to see your recipes 😍
These are great!
This is a good recipe and I would make it again. Can I replace the chickpea flour with lupin flour?
I have not tried but I think it would be a great idea to up the protein!
Thanks for your reply Sarah. I’ll give it a try and give you an update.
I just made this recipe, so very easy and delicious.
I didn’t have hemp seeds, so I used ground pistachios.
Mmmm mm
So happy you loved it Debbie, love the idea of pistachios in there 😍
Can they be stored in vacuum sealed canning jars for over a week?
I usually just keep them in a glass container 🙂
This was absolutely delicious, thank you!
So happy you liked it Christine, thank you 💚
I made these delicious seeded crackers using a combination of Chestnut Flour and ground Flax seeds.
The seeds I used were pumpkin, sunflower, flax, poppy, chia, and some pistachio. The larger seeds I chopped. I also doubled the recipe. They turned out so delicious. I look forward to making them again with different variations.
I wanted to make sure they were dried out and cooked on both sides, so I put a parchment on top and flipped them onto another pan to cook a little further.
I’m not saying for everyone to do that, but that is what worked in my case most likely because I doubled the recipe.
Thank you
Liz P.
Thanks so much for your review Liz, I love your changes and I’m definitely intrigued by the Chestnut flour 😍 Will have to try it myself!
I’m interested in your cracker recipe. Did you use ground flax seed in addition to whole flax seed?
Hi Sara, yes I did. I doubled the recipe and did not have enough chestnut flour available so I did half chestnut and half ground flax for the flour portion and yes, I also used the flax seeds for one of the seeds. The reason how I used the Chestnut flour was because I had purchsed a container of dried chestnuts not realizing how hard they would be and wasn’t sure what to use them for so I put them in my Ninja and made the flour and it seemed to work out fine. I love your cracker recipe and I eat them everyday instead of bread. I love the crunch too and it makes me feel I am eating something healthy.
Thank you for your recipe and I can’t wait to try some others.
Blessings
Liz
I must be the unlucky one, because I tried this recipe and wasn’t very happy. First off, when I got all the ingredients mixed, the dough was much too soft to form into a ball, so I ended up adding more chickpea flour 1 Tbs. at a time until it was stiff enough– about 4 Tbs. more. If I use the recipe again, I will just use 4 Tbs. of water instead of 6. Then when I baked it the full 25 minutes, the crackers were definitely not crisp. Since I have been baking for over 60 years, I suspected that 320 degrees would not produce crisp crackers, and I was right. The next day I re-baked them for 9 minutes at 350, and this time they were nice and crisp.
Hi Carolyn, I’m so sorry to hear you had some trouble with this recipe. We’ve been making it for over three years and haven’t encountered the issue of non-crisp crackers before. Just to double-check, are your tablespoons 15ml? In some countries, like Australia, tablespoons are 20ml, which might explain the difference in consistency.
Since I like the taste of the crackers, I have continued to make them. I think I have figured out that I didn’t put quite enough chickpea flour the first time, so I measure it very carefully now, leveling off with a spatula. Another “trick” I have used is pre-cutting the crackers. When I have the mass all rolled out, before putting in the oven, I take a pizza cutter and run it through gently cutting into squares. Then I bake it without taking them apart. This makes it much easier to break into square crackers after it is baked. I still have to bake at 350 degrees, though, to get a crisp cracker, but I truly love the flavor, so that doesn’t matter.
These are fantastic and so versatile. I am recently gluten free and am also a medical herbalist who is always on the look out for easy nutritious recipes for my patients so this recipe fits the bill! I have so far made them as the original recipe as well as making a version with beetroot powder (so pretty!), a sweet version with coconut sugar, ground almonds, cinnamon and dessicated coconut and my most recent sweet version were made for a present and had a topping of melted dark chocolate with flaked almonds and a sprinkle of sea salt. I am now planning on making some with tomato powder and Italian seasonings. Thank you!
I love all of these ideas, thank you so much for sharing Wendy 😍