seed crackers
Breakfast,  Snacks

Healthy Seed Crackers

I love all things crispy and crunchy. But instead of going broke by buying expensive healthy seed crackers from health stores and artisans, or having processed boring pre-packed crackers, why not create your own healthy seed crackers. These gems are packed with fiber, nutrients, minerals and all things good for you and your gut. I truly believe that we all can eat a little bit more fiber these days.

I don’t necessarily love to eat nuts, seeds and oats. I mean I love fruits, cakes and ice creams, come on let’s be real here, shall we. But, I also know that nuts, seeds and oats are so good for us. So, it’s important to have them in my smoothies, on top of my salads or as a trail mix for a snack. But hey, it was time to switch something up and these seed crackers happen to be the ultimate 3-4 pm snack! They’re great on their own, but, if you’re feeling fancy, you can top them with a smear of nut butter, pesto or hummus.

I promise this recipe will not fail you! Get your ingredients and let’s make these easy healthy seed crackers!


  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds (black and white)
  • 1/3 cup rolled oats
  • 1/2 cup whole wheat all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/8 tsp baking powder
  • 2 tbsp olive oil
  • 1 tsp raw honey or maple syrup
  • 4 tbsp filtered (cold) water


  1. Preheat the oven to 175C. Line a baking sheet with parchment paper.
  2. Place all of the dry ingredients into a bowl and mix well. Add the olive oil, honey or maple syrup and water and stir well with a wooden spoon until everything is nicely combined and it forms a soft and slightly sticky, but not wet dough.
  3. Get 2 parchment paper, large enough for the dough and place on a clean work surface.
  4. Place the dough onto one of the sheets of parchment and place the other on top.
  5. Press down the mixture between the sheets of parchment, and then roll out as thinly and evenly as possible with a rolling pin or glass bottle.
  6. Carefully slide the parchment with the rolled-out mixture onto the baking sheet and peel off the top sheet of parchment.
  7. Slice through it using a knife to mark the size of your crackers, I made square’s.
  8. Bake until evenly golden brown, about 10-12 minutes. Edges tend to be darker.
  9. Transfer sheet to a wire rack and let cool for 10 minutes before breaking up the pieces.
  10. Store in an airtight container for a week or store in the fridge for longer. Enjoy!

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