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Homemade seed crackers, wrapped with white paper and jute twine.

Multi seed crackers with dried rosemary and salt flakes

A healthier snack that is gluten and dairy free. These seed crackers are baked in the oven and have the delicious flavour of roasted seeds and a crunch that is just perfect. Try them on your next cheese board!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Author Eva


  • 80 g sunflower seeds
  • 70 g flax seeds
  • 60 g pumpkin seeds
  • 1 tbsp psyllium husk powder
  • 200 ml lukewarm water
  • 50 ml vegetable oil
  • dried rosemary and salt flakes to taste


  1. Combine the sunflower, flax and pumpkin seeds in a bowl. Stir in the psyllium husk. In a glass, combine the water and oil. Pour the water and oil into the seed mixture and stir for about a half minute. The mixture will thicken consistently.

  2. Spread the thick mixture all over an oven tray lined with baking paper, making sure it has a uniform thickness. Sprinkle the dried rosemary and salt flakes all over the surface, according to taste. Bake in the preheated oven at 175°C for 45 minutes.

Recipe Notes

Fan forced ovens can be set at 150°C, or the seeds might burn.