Seed Crackers

These crunchy crackers bring out the best in cheese (and honey!). Or snack on them just as they are, full of nutritious seeds and fit for vegans. Our friend Alison introduced us to them and we’ve served them to our guests who gave rave reviews!

Seed Crackers  Crackers:What you will need:

 red-dot Parchment paper

 red-dot ½ cup sunflower seeds

 red-dot ½ cup pumpkin seeds

 red-dot ½ cup sesame seeds

red-dot ¼+ cup chia seeds (just a bit more than ¼ cup since they are what binds the other seeds together)

red-dot ¼ cup flax seeds (just a bit less than ¼ cup)

red-dot 1 cup water

red-dot ¼ tsp salt to taste (and try some other additions: rosemary, chili, turmeric)

Mix the seeds together, add water and salt (and other herbs), mix and let sit for about 10 minutes until the seeds gel. Stir now and then.



Cover a 14”x17”cookie sheet with parchment paper. Pour the seeds on top. Smooth the seed mixture out into a rectangular shape that covers almost the entire cookie sheet, about ¼” thick, with straight edges so that when you cut the crackers, you have nice looking crackers. Make the mixture as thin as possible but not so thin that the seeds won’t stick together when they’re baked.

Crackers  Bake in 350 oven for 30 minutes. Cut into pieces and flip them over to bake on the other side.

Bake another 20 minutes or until crackers are dry but not burned. You will need to experiment    since not all ovens have the same distribution of heat. We need to turn our cookie sheet in the middle of each baking time to ensure that all crackers are baked evenly. Keep a close eye on them the first time to learn how long to bake them and to ensure that they don’t burn.

Store in an airtight container.

Makes 30 2 ½” x 2 ¾” crackers that won’t last long!