Nut and Seed Crackers
Prep time: 
Cook time: 
Total time: 
Serves: 48-64
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup linseeds, in America known as flaxseeds
  • ¼ cup chia seeds
  • ¼ cup pumpkin seeds, also known as pepitas
  • ¼ cup ground cashews or almonds
  • 1 tablespoon psyllium husks
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 cup water
  1. Combine the seeds, ground nuts, psyllium husks, oil, salt and water in a bowl. Stir to ensure the seeds are evenly distributed.
  2. Allow to stand for about 10 minutes to allow the seeds, psyllium and water to form a 'gel'.
  3. Meanwhile, line one large 45 cm x 36 cm or two medium 35 cm x 25 cm baking trays with non-stick baking paper.
  4. Once the mixture forms a spreadable dough, use a spatula to thinly and evenly spread the mixture across the tray/s making sure there are no holes. Mine measured 39 cm x 29 cm and was about 2 mm thick.
  5. Bake at 150°C for 30 minutes.
  6. Remove from the oven and carefully transfer to a chopping board. Using a sharp knife, cut into desired size and shapes (squares, rectangles, triangles etc).
  7. Carefully flip the crackers back onto the tray upside down and peel off the paper.
  8. Return to the oven for a further 30 minutes, or until the crackers are light brown and crisp.
  9. Note, you may need to move the corner and edge crackers into the middle if they brown too fast.
  10. When done, allow to cool, then carefully break into crackers and store in an airtight container (that is if you don't eat them all first!).
Recipe by Healthy Home Cafe at