Seed Crackers

Updated: Apr 30, 2020

Since going low carb a few months ago I have been searching out recipes that make the transition from “normal” dining easier and more socially acceptable.  These seed crackers have been a life saver.  I eat these crackers for lunch with sliced avocado and tomato, serve them on cheese platters and dunk them into dips.  Inspired by a recipe in The Real Meal Revolution cookbook, I encourage you to give them a try.  They are so easy to make, delicious and healthy for you – full of fibre and good fats from the seeds.

If seed crackers don’t strike your fancy you may prefer my almond meal cracker that has fooled many into thinking it is a wheat based recipe, when really it is the perfect LCHF, gluten free cracker to serve on a sophisticated cheese plate or with dips.


2 cups water 3 tbs psyllium husks 200g pumpkin seeds (pepita) 100g seasame seeds 10g poppy seeds 50g chia seeds 50g sunflower seeds Large pinch of salt


Preheat oven to 150 degrees.  Line 2 large trays with baking paper.

In a bowl, mix together the water and pysllium husks.  Leave it to stand whilst you are measuring out the seeds, by which point it should have thickened up to the texture of goo.

In a separate bowl, mix together the other ingredients.  

Pour the seeds into the psyllium mixture.  Stir well to combine.

Spoon the mixture onto the trays in round circles about 2mm thick, leaving 2 cm gap between them and bake for about 1 hour or until crispy. Allow to cool completely.

Store in an airtight container. They will keep crisp for several weeks.

A note from Gracious Goodness :

If you would prefer square crackers - spoon the mixture onto the trays in large rectangles, about 2 mm thick.  I find half the mixture fits nicely onto 1 large cookie tray.

Bake for about 30 minutes, remove from oven and using a pizza cutter or sharp knife cut the large rectangles into cracker size pieces.

Don’t worry if it doesn’t cut all the way through. Don’t separate or try to handle them at this stage.

Return the trays to the oven to finish cooking.  This will take at least 30 minutes but possibly a further 50 minutes to ensure the crackers are crispy right to the centre of the tray.  

Remove from oven and allow to cool on the trays.  When cool enough to handle, snap the crackers along the lines that you made earlier.

Store in an air tight container in the pantry for about 2 weeks.  

These can be frozen and thaw well.  If they loose their crispiness on thawing simply pop back in the oven for 10 minutes to dry out.

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