Seeded crackers

These crackers are super easy to make and super healthy. They are full of vitamins and minerals, packed with Omega 3 and full of fibre. No hidden nasties just a few simple ingredients and they will keep for 1-2 weeks in an airtight container, if they last that long! They are the perfect dipping cracker or beak them up to add texture to a salad. My boys have loved them dipped in hummus as an after school snack.


100g Brown Linseed
30g Pumpkin seeds
30g Sunflower seeds
20g Chai seeds
280ml boiling water
1 tsp Zaatar
Good pinch smoked salt or sea salt


Mix the seeds together in a bowl, cover with the boiling water and leave for 30 minutes for the seeds to absorb the water. After this time they should be like a wallpaper paste consistency.

Add the salt and herbs and mix well

Spread the mixture as thinly as you can on a lined baking sheet and bake at 160c for 20-30 mins. The crackers should be firm and have ‘lifted’ away from the baking sheet when ready.

Leave to cool, break into whatever size crackers you prefer and enjoy!

You can vary the recipe depending on preference.

Add different seeds or quantities, different herbs and spices such as Dukkah, Smoked Paprika, Onion powder, Garlic powder, Cumin, Cayenne, Fennel etc.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

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