Easy Seed Crackers

Easy Gluten Free Flax Seeded Crackers

Looking for a super simple, healthy snack for your weekend? I’d like to present a need-to-make recipe via the amazing Linzi de Fay, adapted from Tim Noakes’ Real Meal Revolution Cookbook. Whether you identify with a paleo diet or not, it’s a fantastic grain -free, gluten-free, vegan and allergy-friendly recipe that’s sure to please. Enjoy with your favorite spreads – perhaps my chickpea-free zucchini hummus?

Easy Seed Crackers
Recipe Type: Snack
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
Whether you identify with a paleo diet or not, it’s a fantastic grain-free, gluten-free, vegan and allergy-friendly recipe that’s sure to please.
  • 200g sunflower seeds
  • 60g flax seeds
  • 100g sesame seeds
  • 2 Tbsp. Psyllium Husk
  • 500ml water
  • 1 tsp. Himalayan sea salt
  1. Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
  2. In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
  3. Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
  4. Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
  5. Remove from oven and leave to cool.
  6. Once cool, break into any size you like and store in an airtight container.


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  • Stephanie

    These easy seed crackers are amazing! Just wondering if eating too much of it can cause severe bloating? I may have over indulged ? They are soooooo good though

  • Jessica

    Absolutely loved this recepie!! These crackers will often be in my pantry

  • Jessica

    I absolutely looove these seed crackers! They are a perfect bread substitute. Thanks for sharing it!

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  • ashleigh

    Easy! Great little snack. Thanks

  • Arlette

    This is a delicious recipe and keeps really well.
    If you want your crackers to have a more regular shape instead of breaking them into bits, then when you turn the tray after 30 mins remove from the oven and carefully cut into squares or rectangles with a sharp knife, then return to the oven to finish cooking. At this stage it is firm enough to hold its shape, but still soft enough to cut. When it finishes cooking you will have neat edges to your crackers.

  • Diane

    Delicious – and I’m not vegan, paleo, coeliac or hysterical. Everyone who’s tried it has insisted that I send them the recipe or the link – sis tried to get away with just requesting more. I have just given her a packet containing all the dry ingredients & instructions! BTW I have found that yes, I like to flip it to brown both sides, and if that is done when its still a little bit flexible, it can be cut into squares with scissors and one has fewer crumbs.

  • Wendy Janssen

    Coincidently I have a batch n the oven as I type!! Best crackers ever


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