- Egg free
- Nut free
- Seafood free
- Shellfish free
- Soy free
- Peanut free
- Vegan
- Vegetarian
- Wheat free
- Dairy free
- Healthier living
- High in dietary fibre
- No added sugar
- Diabetes friendly
- Gluten free
- Lactose free
- 1 serve veg or fruit
Crispy and loaded with flax seeds, pumpkin and sesame seeds, these crunchy seed crackers are perfect served with dips, a cheese board or antipasto platter.
- Makes48
- Cook time1 hour
- Prep time10 minutes, + cooling time
Ingredients
- 1/2 cup (100g) pepitas (pumpkin seeds)
- 450g cooled mashed sweet potato
- 1 cup (175g) whole flax seeds
- 1/3 cup (50g) sesame seeds
- 1/3 cup (60g) white chia seeds
- 1 garlic clove, crushed
- 1 tsp smoked paprika
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 130ºC. Place pepitas in a food processor and process until finely crushed. Transfer to a large bowl with the sweet potato, flax seeds, sesame seeds, chia, garlic, paprika and 1/3 cup (80ml) water. Stir until a soft dough forms. Divide dough into 4 even portions.
Step 2
Line 2 baking trays with baking paper. Using damp hands, shape each dough portion into a 3mm-thick, 16cm square, and place on the lined trays. Use a small sharp knife or pizza cutter to score each dough square to make 12 crackers. Bake, turning halfway through cooking, for 45-50 mins, or until firm and dry to touch. Set aside on trays to cool.
Step 3
Break crackers into pieces to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: The crackers are best stored in an airtight container at room temperature to keep them from softening. They will keep for up to 5 days. The crackers can also be stored in the freezer in sealable bags for up to 2 months. To reheat, simply defrost and place on a tray. Reheat in the oven at 200°C for 5 minutes to allow them to crisp up.
Use it up: White chia seeds can be used in desserts like a banana chia pudding or this chia pudding with roasted rhubarb compote. They can also be added to breakfast blueberry chia pots or used to thicken no-cook strawberry jam.
Seed crackers recipe
Packed with fibre, protein and antioxidants, our recipe for seed crackers is as simple as it is nutritious, requiring only 10 minutes prep and a short stint in the oven. Despite their high nutritional value, these crackers also taste great, with a deep toastie flavour subtly infused with paprika and garlic. Where some recipes for crackers with seeds use butter, oil or egg, our clever recipe is bound together by chia seeds, which means the crackers are dairy, egg and wheat free. Whether topped with avocado, served with dips or on a cheese or charcuterie platter, you'll be snacking on these crispy biscuits even if you didn’t know they were healthy.
What are the ingredients in this seed crackers recipe?
The main ingredients of a seed cracker are, of course, seeds. The seeds we use are all nutritious and high in fibre and protein. They also contain antioxidants, vitamins and minerals, as well as omega-3 fatty acids, which play a role in brain function and body development. We use whole flax seeds as they are a source of insoluble fibre. Pepitas, also known as pumpkin seeds, are high in omega-6, which helps support the immune system.
How does this seeded crackers recipe work?
The secret to our seed cracker recipe lies in the chia seeds and the sweet potato. Where most cracker recipes are bound together by eggs, this recipe for seeded crackers uses a combination of chia seeds and water as the binding ingredient. When chia seeds are soaked, they swell and coagulate, creating a gelatinous effect that helps the mixture set. The addition of pureed sweet potato also plays an important role. Not only does it add moisture, it also sneakily adds half a serve of veg, making the crackers perfect for school lunch boxes.
Love this recipe?
These crackers with flax seeds are perfect with homemade dips such as Curtis Stone's roasted garlic hommus, roasted beetroot dip or this Persian eggplant dip. You could also serve the crackers with a French-style salmon rillette or this glorious baked brie.
FAQs
Seed crackers
- Makes48
- Cook time1 hour
- Prep time10 minutes, + cooling time
Ingredients
- 1/2 cup (100g) pepitas (pumpkin seeds)
- 450g cooled mashed sweet potato
- 1 cup (175g) whole flax seeds
- 1/3 cup (50g) sesame seeds
- 1/3 cup (60g) white chia seeds
- 1 garlic clove, crushed
- 1 tsp smoked paprika
Description
Crispy and loaded with flax seeds, pumpkin and sesame seeds, these crunchy seed crackers are perfect served with dips, a cheese board or antipasto platter.
Method
Step 1
Preheat oven to 130ºC. Place pepitas in a food processor and process until finely crushed. Transfer to a large bowl with the sweet potato, flax seeds, sesame seeds, chia, garlic, paprika and 1/3 cup (80ml) water. Stir until a soft dough forms. Divide dough into 4 even portions.
Step 2
Line 2 baking trays with baking paper. Using damp hands, shape each dough portion into a 3mm-thick, 16cm square, and place on the lined trays. Use a small sharp knife or pizza cutter to score each dough square to make 12 crackers. Bake, turning halfway through cooking, for 45-50 mins, or until firm and dry to touch. Set aside on trays to cool.
Step 3
Break crackers into pieces to serve.