This healthy seed crackers recipe is easy to make, packed with nutrients, and irresistibly delicious!
With so many fun crackers on the market nowadays, I can generally never be bothered to make homemade crackers from scratch…except when it comes to these magical seed crackers. ♡
I owe the credit for this recipe to my friend, Angela, who so kindly brought me a batch of crackers along with a lovely homemade meal a year or so ago when I was stuck in the hospital for a week with a sick kiddo. After taking a bite of one cracker…and then another…and another and another (couldn’t stop!), I immediately texted her begging for the recipe. These seed crackers are absolutely divine!
They’re made with a simple mix of three seeds (sesame, sunflower and pepitas), flax meal, and dried seasonings. Then Angela introduced me to the magic of psyllium husk powder to bind all of the ingredients together. (I know it may be a special buy, but one bag of psyllium husk powder will last for dozens of batches and it’s by far my favorite binding ingredient for this recipe!) Simply add boiling water to the ingredient mix to bring everything together, spread it out evenly on a parchment-covered baking sheet, and bake until crispy. Then the absolute yummiest batch of seed crackers will be yours to enjoy.
They also happen to be naturally gluten-free and vegan. They’re packed with protein, fiber, omega-3s and other great nutrients. And they are perfect for snacking, dipping, serving with cheese boards, you name it. We seriously make a batch at least once a week and the whole family absolutely loves them. So if you love a good cracker as much as we do, I hope you’ll give them a try!
Seed Cracker Ingredients
Here are a few notes about the ingredients you will need to make this seed cracker recipe:
Flax meal (ground flax seeds): I prefer using flax meal (ground flax seeds) in this recipe, which are easier for the body to digest than whole flax seeds. But you are welcome to use either.
Psyllium husk powder: As I mentioned above, psyllium husk powder is by far my favorite binding agent for these crackers. (I experimented with quite a few!) All you need is one tablespoon per batch, so one bag will last you quite awhile, and it does a beautiful job holding all of the ingredient together.
Seasonings: I like using a simple mix of garlic powder, onion powder, fine sea salt, and ground black pepper. But please feel free to play around with the seasonings and use whatever blend of spices you love best!
Boiling water: Finally, you will need 1 cup of boiling water to bring the seed cracker mix together.
How To Make Seed Crackers
Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind when making seed crackers:
Use the correct size of baking sheet: This recipe was developed for a half sheet pan (18 x 13 inches, which is quite large), which allows for the crackers to be nice and thin. If you only have smaller baking sheets, I would recommend spreading the batter out onto two different baking sheets.
Use parchment: It’s essential to bake these seed crackers on parchment so that they do not stick to the pan! I’ve unfortunately not had luck baking these without parchment even on non-stick baking sheets, so I strongly recommend using parchment.
Aim for even thickness: The trickiest part of this recipe is trying to spread out the batter into an even thickness. It can be a bit finicky since it’s so sticky, but it’s worth it to try and take a few minutes to spread it out as evenly as possible. (I use both a silicone spatula and my hands to do this!)
Bake until mostly crispy: The goal is to avoid underbaking these crackers (which makes them soft and bendy) or over-baking them (which will make them taste burnt). So keep a close eye on them during the final 15 minutes of cooking and carefully test the very center of the cracker to see how soft it is. You want to pull them out of the oven with the center is nearly but not perfectly hard, since it will continue to harden up a bit more as the crackers cool. All ovens cook differently, so be sure to do this test!
Store in an airtight container: In order for the crackers to stay crispy, it’s best to store them in an airtight food storage container or zip-top bag for up to 1 or 2 weeks. (Although good luck keeping them around that long.) ;)
This recipe is inherently quite flexible, so please feel free to customize it to your liking! For example, feel free to:
Use different seasonings: There are so many different spice blends that would taste delicious with these seed crackers. I also occasionally love adding in some smoked paprika or a hint of cayenne. Or you can go a totally different direction and use more Italian seasonings, taco seasoning, za’atar, or furikake.
Make them “cheesy”: Add in a touch of Parmesan or nutritional yeast to make these crackers a bit cheesy.
Score the crackers: If you would like the crackers to have a more uniform shape, you’re welcome to pull them out of the oven halfway through baking and use a paring knife to lightly score the crackers into your desired shapes and sizes, which will make them easier to break apart once they have finished baking.
Ways To Serve Seed Crackers
Feel free to serve these seed crackers:
On their own: They make for a fantastic quick and healthy snack just on their own!
Make the seed batter.Whisk together the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder and onion powder in a medium heat-proof mixing bowl. (I used a metal mixing bowl.) Add in the boiling water and stir until combined. Stir occasionally for 1 more minute until the mixture has thickened.
Spread out the batter.Turn the batter out onto the parchment-covered baking sheet. Then use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet. This process can be a bit finicky, but have patience and spend a few minutes trying to make the batter as even as possible.
Bake.Bake for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. (It will continue to harden slightly as it cools.)
Cool.Transfer the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.
Baking sheet size: If you only have smaller sheet pans, I recommend dividing the batter into two batches so that the crackers are not too thick. Keep a close eye on the baking time if you use a different size of pan so that the crackers do not overcook.