Many of us and rightly so are avoiding gluten and yeast to improve intestinal health. Then we often struggle with what to eat instead. Here is a great recipe for tasty seed crackers. Let me know what you think and any successful variations you would have tried.

Home made five seed crackers


1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup chia seeds
1/2 cup sesame seeds, (I used a mix of black and white sesame seeds)
1/4 cup flaxseed (linseed)
1 tsp salt
1 1/2 cups water
1 tbsp dried herbs of your choice (I used thyme)
1 tsp chili flakes, (optional)


Preheat oven to 170C (340F) fanbake.

Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. (Even better to plan ahead and soak the seeds over night)

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.

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.

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