Easy home made five seed crackers

10 servings

Preparation: 15 min. Cook time 1 hour


  • 1 cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ½ cup chia seeds
  • ½ cup sesame seeds
  • ¼ cup linseed
  • 1 tsp himalaya salt
  • 1 ½ cups water


1. Preheat oven to 170ºC (340F) fanbake.

2. Mix all ingredients together and leave 10-15 minutes for the seeds to soak up the water.

3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they´ll be more like a seed cookie than a cracker.

4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don´t feel crisp after an hour, return to the oven for another 5-10 minutes.

5. Remove from the oven, allow to cool, het break into irregular shards. Store in an airtight container.

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