Amazing Seeded Crackers

These easy crackers are perfectly snappable and are loaded with seeds and goodness. They are naturally wheat-free and can easily be gluten-free too if you use gluten-free oats. I keep a tin of these on hand for snacks and dipping. They last for ages and are really good for little people too – just leave the salt (and chilli) out. Most often I make these straight up with sea salt, but I have given a couple of flavouring options, one super savoury and one sweet. Pretty much any dry spice would work here, so experiment with your favourites.

100g sunflower seeds
100g pumpkin seeds
100g sesame seeds
50g poppy seeds
50g chia seeds
200g rolled oats
1 teaspoon sea salt
1 tablespoon maple syrup
3 tablespoons melted coconut oil
350ml water

1 heaped teaspoon fennel seeds and a pinch of dried chilli or
1 tablespoon raisins, roughly chopped, and a pinch of cinnamon

Preheat your oven to 190°C/175°C fan/gas 5. Get all your ingredients together, and line two baking sheets with greaseproof paper.

Combine all the dry ingredients, including one of the optional flavourings if you are using them, and stir well.

Mix the maple syrup, coconut oil and water together in a measuring cup. Add to the dry ingredients and mix very well, until everything is completely soaked and the mixture becomes very thick.

Divide between the two lined trays and even out a bit, then put another piece of greaseproof on top. Use a rolling pin to roll out the mixture until it is about 1⁄2cm thick. Take the top layer of greaseproof off and use the tip of a sharp knife to score the mixture into rectangles.

Bake the crackers for 20 minutes. Remove from the oven and flip the sheet over, then peel off the greaseproof to expose the underside of the crackers. Put back into the oven for another 20 minutes. They are ready when they are firm and golden round the edges. Allow to cool, then break along the lines where they have been scored.

Posted: 13.06.16 19 Comments


Posted by Alison at 3:11 on the 17.08.16

This is so easy and delicious! I make a second jar of the dry ingredients while I am at it to keep ready for the next time…. Saves me time! Anna you’re a rock star – your books have been a huge help to me in overhauling the way I cook for our family, especially as we have been playing around with GF/df. More please and thank you!

Posted by Anna at 8:17 on the 17.08.16

Thanks so much for your lovely words, Alison. So pleased to hear you are enjoying my recipes. Working on book 3 as we speak. All best wishes, AJ

Posted by Lynda at 10:36 on the 26.09.16

Hi, these sound delicious! I’m on a strict 2week cleanse through my naturopath (no syrups/honey/etc), do you think ghee would work instead of the syrup? Thanks 🙂

Posted by Lynda at 9:59 on the 28.09.16

Hi these sound delicious!! I’m on a strict 2week naturopath diet, do you think ghee would be OK instead of maple syrup? Thanks! 🙂

Posted by Joann at 1:07 on the 23.11.16

I made the version of this recipe that appeared recently in Bon Appetit and it was kind of a disaster. The Bon Appetit version called for parchment paper instead of “greaseproof paper” (are they the same thing, or is there an American equivalent of greaseproof paper?) and the paper would not peel off the back of the crackers. I ended up with two trays of paper-backed crackers.

Posted by Anna at 12:11 on the 24.11.16

Hello Joann, sorry to hear you had difficulty with these. You do need to use non-stick parchment/ greaseproof paper to make sure they do not stick. Hope you will try them again as they are absolutely delicious. AJ x

Posted by JAZMIN at 12:41 on the 03.12.16

I looove this crackers, they are super delicious and healthy, I’m always searching for healthier options to feed 2 little munchkins (I’m a nanny) but their dad got hook up with these crackers especially because he started a non-carb diet and he only lives on this crackers these days. I love the book too, it can of “renewed” my mind about eating and being healthy 🙂

Posted by Anna at 2:40 on the 05.12.16

I’m so pleased you are enjoying them Jazmin. They are one of my favourites. AJ x

Posted by Joan at 12:56 on the 29.03.17

We loved these crackers, but they fell apart on me ( I’m eating them anyway). I’m sure It’s user error, and thinking the mixture wasn’t thick enough when I put them in the pans or maybe I rolled them too thin. Do you have any helpful hints? I want to perfect these for so many reasons.

Posted by cornelia at 10:02 on the 28.03.18

hi Anna just made these delish success.. just want to add , that i used a pizza roller cutter to slice b4 baking…..worked a treat!.. they snapped perfectly!!

Posted by Barbara Glaeser at 8:32 on the 29.05.18

I had trouble with them falling apart too but I used some psyllium seed powder 3-4T dissolved in some of the water and you can stand them on end! Fantastic crackers!

Posted by Jules at 12:51 on the 28.09.18

Just made these for the first time – absolutely delicious AND good for me! I too used a pizzza roller cutter and it works brilliantly. Great for snacking on too – be warned – these are addictive!

Posted by john crosier at 11:13 on the 25.04.19

hav tried a number of seeded crackers,, this one is the very best,, will use all the time thanks

Posted by Andrea at 8:21 on the 31.10.19

Hi Anna, soooo tasty but I can’t manage this part – „ flip the sheet over, then peel off the greaseproof to expose the underside of the crackers “ – without fully Desaster . Any advice for me??
Thank you

Posted by Louise at 10:04 on the 25.01.20

Fantastic crackers. Just made them plain with salt but will experiment with other spices. Thank you, so delicious and nice texture!

Posted by orit at 5:34 on the 25.08.20

Hello Anna, What can be used instead of the rolled oats? Since rolled oats are high in carbs. Thank you.

Posted by Jennifer Monds at 1:45 on the 15.11.20

These look lovely. How early before Christmas could we make them if giving as gifts?

Posted by Rosanna at 12:02 on the 22.11.20

These look delicious, can’t wait to try! Is maple syrup essential, or could I leave out?

Posted by EM at 2:30 on the 19.11.21

Hi, those seem great, i’m curious though, how do you keep them/ pack them for storage or gift giving and how long do they keep ? Thank you !

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