Seedy Crackers

I have been making and refining these crackers since 2023; adjusting the ratios, testing different seed combinations, and perfecting the thickness. Now I get to watch my two babies enjoy them just as much as I do; breaking them into rustic shards at the bench and eating them still slightly warm.

These crackers are built entirely from seeds, pumpkin, hemp, chia, flax, and sesame, bound together with psyllium husk and slowly dried or baked until crisp. They are deeply satisfying, rich in fibre, nourishing fats, and trace minerals, and substantial enough to carry a generous layer of grass fed butter or smashed avocado.

They travel easily, hold up in lunchboxes, and pair beautifully with soups, broths, and simple plates of meat and vegetables.

Whether you bake them for a deeper, toasted flavour or dehydrate them for a lighter, glassy snap, these crackers have become a staple in our home.

Ingredients

• ¾ cup pumpkin seeds

• ½ cup hemp seeds

• ½ cup chia seeds

• ¼ cup flaxseeds

• ⅓ cup sesame seeds

• 2 tablespoons psyllium husk

• 1 teaspoon Celtic sea salt

• 1 tablespoon dried thyme

• 1½ cups water

Method

Oven Method

1. Preheat the oven to 150°C (fan-forced).

2. In a large bowl, combine all dry ingredients thoroughly.

3. Pour in the water and stir until completely combined, making sure every seed is evenly hydrated.

4. Allow the mixture to sit for 15–20 minutes, stirring once halfway through, until it forms a thick, cohesive paste that holds its shape when pressed.

5. Line a large baking tray.

6. Spread the mixture evenly to your desired thickness, smoothing the surface carefully so the layer is uniform.

7. Bake for 35–45 minutes, or until the surface is dry and the edges begin to lift.

8. Carefully turn the slab over, and return to the oven.

9. Bake for a further 15–25 minutes, until fully crisp.

10. Allow the crackers to cool completely, then break into rustic pieces. Store in an airtight container.

Dehydrator Method

1. Prepare the mixture exactly as above through step 6.

2. Spread onto lined dehydrator trays (paraflex or non-stick sheets) to desired thickness, keeping the layer even for consistent drying.

3. Dehydrate at 45°C for 3–4 hours, until the surface is dry and firm. Carefully flip the slab onto a mesh tray and peel away the liner.

4. Continue dehydrating at 45°C for 8–12 hours, or until fully crisp throughout. The centre should be completely dry when broken open.

5. Allow to cool fully, then break into rustic pieces before storing in an airtight container.