Super Seed Crackers

crackers made of pumpkin, sunflower, chia and flaxseeds
  • Serves 20
  • Prep in 10 minutes
  • Cook in 40-45 minutes

Out of everything I’ve ever made these come back as being most people’s favourite. Seriously from the first batch that comes out all crispy & delicious there’s no turning back!

Is it because they’re incredibly easy to make? Maybe.

Or it could be because they’re super satisfying & packed with nutritional goodness.

I think it’s both.

Key Facts

  • Freezer Friendly
  • High Protein, High Fibre, Sugar Free
  • Super Speedy
  • Nutritionally Epic!

Ingredients

  • 1/2 cup each pumpkin, sunflower & chia seeds

  • 1/4 cup each whole flaxseed & sesame seeds

  • 1 tablespoon dried mixed herbs

  • Plenty of black pepper + a pinch of salt

  • 1 cup cold water

  • Optional additions – chilli flakes, 1/2 tablespoon nigella, cumin or fennel seeds

Preperation

  1. 01
    1. Preheat oven to 160°C and line a large baking sheet with a silicone mat or baking parchment.
  2. 02
    1. In a large bowl, mix all dry ingredients together then add the water & mix thoroughly, leave for a couple of minutes then mix again. The chia seeds will begin to absorb the fluid & become gel like which will hold your mix together.
  3. 03
    1. Once there is no loose fluid left (approx 5 minutes) spread the mixture onto the baking sheet with the back of a spoon/spatula until it’s about 3-4mm thick. Sometimes it’s easier to get a smooth surface & no gaps using slightly damp hands to smooth at the end.
  4. 04
    1. Bake for 25-30 minutes (depending on your oven), the crackers should be firm to the touch.
  5. 05

    Remove from oven and flip out onto a large board. Peel the baking paper off, if it doesn’t come easily pop back into the oven for a couple more minutes. Slice into crackers using a large knife or pizza slicer, flip over and pop back onto the parchment lined tray. Bake for another 15-20 minutes, keeping an eye on them towards the end as you don’t want the edges to catch & burn.

  6. 06
    1. Allow to cool completely on a rack. Store in an airtight container/jar or portion into bags & freeze for up to 3 months. Unfrozen they will stay fresh for 4-5 days somewhere cool.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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