Everything Seed Crackers

Everything Seed Crackers

These are by far my most FAVOURITE crackers ever because they go with EVERYTHING! When you taste these you will know precisely why I feel this way! Their crunch, flavour and perfect simplicity makes them my crave-fav and they are so versatile across so many different applications. Top them with any spread, some guacamole, kimchi, use them as ‘toast’ for your egg in the morning (along with my Cell Satiating Smoothie, of course!), or crumble them up to add some texture and extra fibre to your salads and/ or soups! My baked seed crackers are FULL of fibre to help keep your gut microbiome, often now in scientific circles known as your ‘holobiome,’ aka: your friendly gut-bacteria fed and happy!

Everything Seed Crackers with hummus

We now know that our gut microbiota plays a crucial role in our health and guess what? They rely on you to feed and house them because we co-exist in a symbiotic relationship – yep, we are in this together working on our digestive health and wellness! We have good bacteria (those that defend us) and those that do us harm (candida overgrowth and yeast). I used to make these exact crackers in the dehydrator, but actually found they are much quicker to make (we go through batches per week!) and more deliciously crispy when made in the oven! I don’t even bother buying store bought crackers with all of the crap in them anymore, not when these are super easy to make, tick all the boxes, vegan, paleo, sugar free, gluten free…you get the picture! These babies are deliciously crunchy and moorish and super easy to make! If you don’t like rosemary switch it out for oregano, or try using various other mixed dried herbs, garlic or onion powder or whatever your little heart desires!

Everything Seed Crackers

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Recipe by Priscilla Soligo Course: Bread, Snacks


  • 75g ½ Cup Sesame Seeds

  • 40g ¼ Cup Flax Seeds

  • 38g ¼ Cup Sunflower Seeds

  • 38g ¼ Cup Pumpkin Seeds

  • 22g 2 Tbsps Chia Seeds

  • 20g ¼ Cup Psyllium Husk

  • 6g 1 Tsp Unrefined Salt

  • 5g 1 Tbsp Dried Rosemary

  • 2g 1 Tsp Ground Black Pepper

  • 720g 3 Cups Filtered Water


  • Preheat the oven to 180C (or 356F).
  • In a large bowl, combine flax seeds, chia seeds, psyllium and water. Set aside to thicken for 5 mins.
  • Add into the large bowl with your wet seed mixture all remaining dry ingredients. Allow to sit for 1 hour to thicken.
  • On two prepared baking paper lined oven trays, spread the seed cracker mixture with the back of a spatula out evenly to approx 1/4cm thick.
  • Bake at 180C for 30 mins. Remove from oven (underside won’t be cooked yet) and using scissors cut into desired shapes.
  • Place crackers back into the oven with the ‘uncooked’ side facing up and bake for another 30 mins or until crispy.
  • Remove from the oven and allow to fully cool to ‘crisp up’ before eating, or storing.


  • Storage: Crackers store well in an airtight sealed container on the bench for weeks, that is if they last that long!

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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