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Seed Crackers

It's my favorite seed crackers and it's so easy (and much less expensive than the storebought versions). I use these instead of bread in the morning or as a snack with some nut cheese, pesto, peanut butter, or avocado. Thank you to for this easy recipe and photo above.



2¼ cups water

1.5 cups sunflower seeds

1/2 cup pumpkin seeds

1 cup sesame seeds

1/3 cup flax seeds

1/2 teaspoon salt

1 teaspoon dried rosemary or your favorite herb

2 tablespoon psyllium husk flakes



  • Mix all the ingredients in a large mixing bowl. Then add water and stir well.

  • Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'

  • Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.

  • Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though – because of how thin the crackers are, they can burn quickly.

  • Remove the crackers from the oven and leave to cool completely before transferring to a container.

How To Store:

These crackers will store in an airtight container for up to three weeks at room temperature.



The only time to eat diet food is while you're waiting for the steak to cook.

― Julia Child

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