Seedy crackers

Seedy crackers

Vegan Goodness
Jessica Prescott

This is a recipe that floated into my mind while falling asleep one night. I tried it the next day, expecting to tweak it at least a little, but it turned out perfectly and has been a household staple ever since.


Quantity Ingredient
30g linseeds or flaxseeds, plus extra to sprinkle
40g sesame seeds, plus extra to sprinkle
30g sunflower seeds, plus extra to sprinkle
40g poppy seeds, plus extra to sprinkle
1 tablespoon olive oil
1 tablespoon olive oil
1/2 teaspoon sea salt, plus extra to sprinkle
1 teaspoon cumin seeds


  1. Preheat the oven to 180°C.
  2. Place all the ingredients in a food processor with 5 tablespoons of water and pulse a few times. Scrape down the sides and continue to pulse and scrape until everything is finely chopped and the mixture feels sticky. Dump the mixture out onto a sheet of baking parchment. Form it into a ball and then flatten it out a little with your hands.
  3. Place another sheet of baking parchment over the mix and gently start to roll it out with a rolling pin or wine bottle. I like to do this on a table and hold the edges of the baking parchment in place by leaning against it so that it doesn’t slip all over the place. Go up and down and left and right so that you have a large flat continent of cracker mix taking up about two-thirds of the baking parchment. The edges will crumble a little but this is fine – I like the character it adds to the crackers.
  4. Remove the top layer of baking parchment and use a large sharp kitchen knife or pizza cutter to cut the crackers to the desired size, using a pressing down motion as opposed to a slicing motion. I generally make mine in 4 cm squares. Sprinkle some additional sea salt or seeds on top now if you like (big chunks of flaky salt taste reeeally good).
  5. Lift the piece of baking parchment onto a baking tray and place in the oven for 20–25 minutes. You may have to rotate the tray once during cooking to prevent the crackers at the back from burning.
  6. Remove from the oven and allow to cool on the tray, then gently peel them off the baking parchment and place in an airtight container until ready to eat.


  • The great thing about this recipe is that you can use any seeds you have on hand. Hemp seeds and pumpkin seeds work wonderfully, as do almond flakes. Just don’t skimp on the linseeds, as they are the glue in this mix. Without them, your crackers won’t hold their form, unless you are replacing them with chia seeds or psyllium husk.

    — Add coriander seeds instead of cumin seeds.

    — Add chipotle or chilli flakes if you like a spicy cracker.

    — Omit the cumin and 1 tablespoon of water and use algae flakes and tamari for an Asian twist.

    — Avocado, sesame, walnut and coconut oils are all delicious alternatives to olive.

A note about linseeds

  • Buy whole, not ground, linseeds, as ground can go rancid and ruin the taste of an entire dish.
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