Seed crackers



Prep Time: 20 min
Cook Time: 50 min
Servings: 15-20 large crackers


  • ½ cup flax seeds
  • ½ cup chia seeds
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 cup water
  • ½ teaspoon sea salt


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper and oil with cooking oil. Set aside!
  2. In a large bowl mix all the ingredients.
  3. Set aside for 10 minutes to allow the mixture to absorb the water and become thick.
  4. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.
  5. Bake for 30 minutes. Remove from oven and slice into desired cracker size.
  6. Carefully turn the crackers over and put them back in the oven for an additional 20 minutes.
  7. Store in an airtight container. They can stay fresh for up to a week.

Note: to make the crackers savory, add one tablespoon of your favourite spice mix in to the mixture. (Ex: cayenne, basil, oregano, black pepper, garlic, and onion)




Favourite Holiday Recipes - YOYOMAMA said: "[…] Gingerbread Granola by Karlene Karst Did you try Karlene’s delicious chocolate protein bites? It’s an awesome recipe she shared with YOYOMAMA and we are digging it. We are also digging this tasty gingerbread granola. The best part? You can make it up to two weeks in advance. Breakfast over the holidays has now been sorted! Get the recipe on Karlene’s website. […]".

Leave a Reply