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Five Seed Crackers

An easy recipe for crispy five seed crackers made with chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds. They’re gluten and nut-free as well as keto and vegan-friendly, and make a great addition to any platter or lunchbox.

A stack of five seed crackers, brie and pear on a wooden board.
Table of contents

Why you’ll love these 5 seed crackers

  • Gluten-free and nut-free snack option.
  • Vegan and keto-friendly recipe.
  • The crackers store well.

Ingredients

  • Chia seeds – You can use white, black, or a mix of white and black chia seeds for this recipe. As the water is added to the dry ingredients, the chia seeds will gel up quickly within minutes, creating a uniform mixture. Don’t let the seeds soak for too long or the mixture will be too wet and soggy.
  • Sunflower & pumpkin seeds – Use natural, unroasted seeds.
  • Sesame seeds – I recommend using white sesame seeds for extra color in the crackers but you can use black sesame as well.
  • Flax seeds / linseeds – Use whole flax / linseeds for this recipe, not ground ones.
  • Herbs & spices – I love adding dried thyme and salt to my crispy chia seed crackers but you can certainly use whatever spices and flavors you like. Oregano, basil, rosemary, cumin, black pepper, or chili flakes are all great options.

Tips on how to make five seed crackers

  • You can substitute the seeds with other seeds as long as the overall seed-to-water ratio remains the same. Do not reduce the amount of chia seeds in the recipe as they are required to hold the seeds together.
  • Make sure you spread the mixture thinly onto the baking tray – about 5 mm – for the flax and chia seed crackers to turn out nice and crispy. Otherwise, they can get chewy and soggy.
  • If your oven has hotspots, turn the baking tray half-way through baking or cover it with another layer of baking paper if necessary.
  • Let the keto seed crackers fully cool before storing them in an airtight container. Any moisture will make them soggy and will impact the shelf-life.

Serving

These crispy seed crackers are delicious on their own but are an excellent companion for your favorite dip such as this smoked tuna dip, cheese, or pâté. Add them to an antipasto or cheese platter for extra flavor and crunch. Being nut-free, they’re also an excellent addition to kids’ lunchboxes.

FAQ

How long do seed crackers stay fresh?

Once fully cooled, store the seed crackers in an airtight container in a cool and dark place to preserve their crunch. They will stay fresh for about 4 weeks.

Is it cheaper to make your own seed crackers?

It depends on the type of ingredients and crackers you buy but generally, it is significantly cheaper to make seed crackers yourself.

Check out my Turkish pide bread, seeded rye bread, and red cabbage sauerkraut for more from-scratch recipes.

If you loved this 5 Seed Cracker Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A stack of five seed crackers on a wooden board, moody scene.

Five Seed Crackers

Caro
Crispy seed crackers made with five nutritious seeds. Gluten-free, nut-free, keto, and vegan-friendly.
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 55 minutes
Course Staples
Cuisine Australian/New Zealand
Servings 25 crackers
Calories 85 kcal

Ingredients
 
 

  • 1 cup sunflower seeds
  • 3/4 cup pumpkin seeds
  • 1/2 cup chia seeds
  • 1/2 cup sesame seeds
  • 1/4 cup linseed/flaxseed
  • 1 tsp salt
  • 1 tsp dried thyme optional
  • 1 cup lukewarm filtered water

Instructions
 

  • Preheat the oven to 180C/350F.
  • In a medium bowl, add all dry ingredients, followed by a cup of lukewarm, filtered water.
    1 cup sunflower seeds, 3/4 cup pumpkin seeds, 1/2 cup chia seeds, 1/2 cup sesame seeds, 1/4 cup linseed/flaxseed, 1 tsp salt, 1 tsp dried thyme, 1 cup lukewarm filtered water
  • Mix well, cover with a tea towel and let the mixture rest for 10 minutes for the chia seeds to gel up.
  • Cover a baking tray with baking paper and spread the seed mixture in a thin layer onto it (about 5mm).
  • Bake for 40 minutes on the lowest rack in your oven, making sure it bakes evenly.
  • Let the seed crackers cool for 15 minutes on the bench and break into bite-size chunks.
  • Once fully cooled, store in an airtight container in a cool and dark spot for up to a month.

Nutrition

Calories: 85kcalCarbohydrates: 4gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 96mgPotassium: 92mgFiber: 3gSugar: 0.2gVitamin A: 7IUVitamin C: 0.2mgCalcium: 61mgIron: 1mg
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