Flax-, chia- and pumpkin-seed crackers

Updated: Jul 16

Crunchy savoury crackers designed for sharing or dipping in hummus.

Prep. time 12min. + baking time 40min.

You will need:

  • 1.5 cup flax seed

  • 0.5 cup chia seed

  • 0.5 cup pumpkin seed

  • 1 heaped teaspoon Maddon sea salt flakes or other high-quality sea salt

  • 2 cups filtered boiling water

  • some coconut oil for greasing

Mix all the seeds and salt in a large bowl. Add the boiling water and mix well. Leave to soak for 10 minutes. At this point the mixture should have morphed into a squishy semi-solid blob.


Pre-heat your oven to 175°. Lay a piece of baking paper the size of your oven grid on your countertop. Melt a dollop of coconut oil and grease the baking paper.



Pour the seed mix on the paper. Place a second layer of baking paper atop. Using a rolling pin, stretch the dough into a thin layer, making sure it is evenly thick (especially in the centre). Cut out and reserve the overflowing dough. Remove gently the top layer of baking paper.

Repeat the process on another base of baking paper with the extra dough.



Slide onto an oven grid and bake for 30 minutes. Turn your oven grid around mid-way during the process. Switch your oven to grill function. Cut your cracker in the middle and turn it upside-down. Grill for a few minutes.

Leave to cool then cut into desired size.


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