Nut And Seed Crackers

Servings: 10
Serving size: 45g

Average Quantity per Serving Average Quantity per 100g
Energy 1090 kJ 2420 kJ
261 cal 578 cal
Protein 8.1 g 18.0 g
Fat, total 19.3 g 43.0 g
- saturated 4.8 g 10.8 g
Carbohydrate 11.2 g 24.9 g
- sugars 1.5 g 3.4 g
Sodium 73 mg 161 mg


10 Serves

1 cup/135g sunflower seeds
½ cup/90g linseeds
1/3 cup/50g raw pepitas
¼ cup/40g sesame seeds
1 ½ cups/150g rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium husks
1 Tbsp maple syrup
3 Tbsp melted coconut oil
1 ½ cups/350ml water
1 ½ tsp fine grain sea salt
For Rosemary/Garlic crackers – use garlic and rosemary olive oil instead of coconut oil OR add 4 Tbsp chopped fresh rosemary + 1 teaspoon garlic powder and salt to taste.

1. In a large bowl combine all the dry ingredients, stirring well.
2. Whisk maple syrup, oil and water together. Add this to dry ingredients and mix well.
3. Dough should be completely soaked and thick. If too thick to stir, add a few teaspoons of water.
4. Gather dough into two balls and place each ball between two sheets of baking paper, so you are working with two lots of dough and baking sheets. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of knife, score the dough into shapes you like (e.g. rectangles or circles).
5. Let the rolled out sheets sit out on the counter for at least 2 hours or all day or overnight.
6. Preheat oven 175°C. Using the baking paper, slide dough onto cookie sheets and bake for 20 minutes. Remove cookie sheets from the oven, flip both crackers (don’t worry if it breaks a bit) and peel back the baking paper off the back. Return to the oven and bake for another 10 minutes, until fully dry, crisp and golden around the edges.
7. Let cool completely, then break crackers along their scored lines and store in airtight container for up to 3 weeks.

For your convenience, many of the ingredients found in our recipes section are available from your local Healthy Life store.