Seed & Herb Crackers (Gluten, Grain, Dairy, Nut & Egg Free)


Crackers are a pantry staple. They’re great to have as a passing snack, an extra item for the kindy snack box, or as part of an entree platter. Whatever your use, I love having some on hand.

I’ve tried MANY a cracker recipe over the years, and this method has been a result of meshing various ideas. I used to add flaxseeds or leftover almond pulp (from making milk) to the mix but now I mostly stick to this recipe as it produces my favourite result!
These are super easy and quick to whip up. If you’re anything like me you’ll have a near-constant supply on hand 🙂

The key points to ensure an easy successful batch include:
1. Make sure you process the seeds fine enough to begin with (so it’s not overly crumbly)
2. Add the water spoon by spoon so you don’t add too much BUT make sure you have enough to bind the mixture together well!
3. Roll out to approx 3mm thick. To thick and they won’t go crispy, to thin and they’ll be a bit underwhelming as snacks!

I’ve included photos of different stages of the process to help you know what you’re aiming for…






Seed & Herb Crackers 

1&1/2 cups sunflower seeds
3/4 cup sesame seeds
2 cloves garlic
2 tbsp (approx) fresh herbs (my current favourites are basil or parsley)
1 tsp salt
1/2 tbsp extra virgin olive oil or melted coconut oil
2-4 tbsp water

Preheat the oven to 170’C and get out two baking trays.

Add the sunflower seeds, sesame seeds, garlic, herbs, and salt to the food processor. Blitz on high speed for approximately 2 minutes until it’s finely crumbled (think couscous texture – see photo above for reference).
Pour in the oil and pulse to combine.
Start processing on a low speed. Add 1 tbsp of water at a time and wait to let it mix through. Keep adding water until the mixture begins to come together in a dough-like bowl – you may have to stop and scrape the mixture from the sides once or twice (see photos above.)

Remove the mixture from the bowl and divide into two balls. Using a rolling pin, roll out each ball separately between two sheets of baking paper to approx 3mm thick. Peel the top layer of baking paper off (use this one again for your second ball of mixture). Then carefully cut the mixture with a large sharp knife into cracker-sized pieces (I make mine approx 5cmx5cm – see photo above).

Bake in the oven for 10-12mins or until beginning to turn light golden brown in colour. Set aside to cool then snap the crackers apart. Best stored in an airtight container.



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