100% Grain-Free Super Seed Cracker

JULY 14, 2020

Let's Talk About Seed Crackers

Lately, I have been obsessed with seed crackers. Why? If baked right until cross, crackers add a delicious crunch to the meal and are super healthy on top! The only big question, which has been following me for weeks now, is: Should I soak the seeds beforehand or should I just wash them thoroughly? 

Well, theoretically yes, seed should be washed. Just like beans, grains and nuts, the seeds used in this recipe (Pumpkin, Sunflower and Sesame) DO contain physic acid and lectins, and should therefore be soaked beforehand. But here is the big BUT: The crackers do not really taste as delicious as they could, if they are soaked with water. They basically loose their unique crunchiness and taste tired and soggy.

So how can we solve the dilemma? My personal conclusion is: It's fine. We can make seed crackers without soaking the seeds every once in a while. All processing steps, including the washing and baking process help to destroy phytates and it should therefore be fine eating a few homemade seed crackers with our meal. But now, let's dive into the delicious recipe.


My Favorite Seed Cracker Ingredients

When it comes to seed crackers, my Go-Tos are Sunflower Seeds, Flax Seeds, Chia Seeds, Sesame Seeds and Pumpkin Seeds. However, I have tried many combinations and they all taste great. Oats, for example also add a great flavor and texture. Same holds true for hemp.

The only thing you should keep in mind when making seed crackers: Chia Seeds and Flax Seeds are your binding agents. You can definitely try to add or substitute either one with psyllium husk but don't leave all of them out. If you do, you won't end up with a smooth cracker dough. 

At What Temperature Should I Bake Seed Crackers?

Generally, the lower the better. If you can make your Seed Crackers in a dehydrator - great! If not, don't worry. Use your oven. I also use my oven normally. The lower you go with regards to the temperature, the better you preserve the nutrients within the seeds. Therefore, I don't suggest to bake the crackers at 180*C. My Go-To temperature is around 160*C. At this temperature, I roughly bake the crackers for 20-25 min. However, I have a close look at them from minute 10 onwards as the baking time highly varies based on the cracker thickness. 

Share Your Love

Ready for some seedy "Seed Crackers"? If so, share your love with me! I would love to see your delicious Cracker food stories. Comment below or tag me in your "Food Story" on social

With love, Karo

100% Grain-Free Super Seed Cracker
+ 5 SERVINGS PREP TIME : 15 min COOK/REST TIME : 15-20 min
I have tested this recipe over and over again until I found the mix I like the most. Seed crackers are a wonderful addition to any meal if you don't want to add any carbohydrate-rich grains to your meal, but instead very nutritious seeds. This recipe makes exactly one baking tray. If you want to batch-prep your crackers, just double or triple the amounts.
    • -  
      40g Pumpkin Seeds
    • -  
      30g Flax Seeds
    • -  
      50g Chia Seeds
    • -  
      40g Sesame
    • -  
      60g Sunflower Seeds
    • -  
      2 Tbsp Poppy Seeds
    • -  
      3g Salt
    • -  
      4 Tbsp Olive Oil
    • -  
      200ml Water (lukewarm)
    • -  
      1 Tsp Savory
    • -  
      2 Tsp Wild Garlic
  1. Preheat your oven. For a very fast bake, you can set your oven at 180*C. But be careful, the crackers burn easily. Plus, to minimize the nutrient-loss, I highly recommend lower temperatures. I usually go with 150*C-160*C.
  2. Mix all ingredients in a large bowl and let the mix sit for at least 15 minutes. Stir occasionally.
  3. Line one baking sheet with parchment paper, then place the seed cracker "dough" on top. Make sure to spread the dough super thin and evenly for a firm crisp later on.
  4. Bake the mix at 150-160*C for about 20-25 min. If you increase your heat, the time reduces to up to 15-20min. If you lower your heat to about 100*C, it takes 2-2.5h for the crackers to bake fully through. Overall, baking times always depend on the dough thickness.
  5. Once out of the oven, let the crackers cool completely then ENJOY!

Did you try it?

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