For a crunchy, savoury snack, try our seed crackers. Unlike traditional crackers, these contain purely ground seeds, whole seeds, and olive oil, making them a naturally low-carbohydrate option. These crackers are suitable for vegan individuals.

Recipe: Seed crackers

Prep and cooking time: 45 mins

Serves: 4


  • 40g chia seeds
  • 35g sunflower seeds
  • 35g pumpkin seeds
  • 30g ground flaxseed
  • 170ml water
  • 1 tbsp olive oil


  1. Preheat the oven to 170°C/150°C fan.
  2. Mix together all the ingredients, and add a pinch of salt and pepper into a bowl.
  3. Leave it for 15mins for the water to soften and bind the seeds.
  4. Tip the seeds out onto a baking tray, lined with baking paper. Cover the top with another piece of baking paper.
  5. Roll or press the seeds down firmly (0.4cm thickness).
  6. Take off the top layer of baking paper (but don’t throw it away), and score the flattened seeds into squares, roughly 2/3 deep.
  7. Bake for 20mins and take it out of the oven. Place the saved baking paper on top of the half-cooked seeds. Carefully flip the sandwiched seeds so the bottom layer becomes the top.
  8. Slide the seeds back onto the baking tray, remove the top piece of baking paper, and bake for another 20mins until crisp and golden.
  9. Remove from the oven and cool on a rack. Cut the crackers the rest of the way down the scored lines, into squares and store in an airtight container.
  10. Consume within one to two weeks.

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Write a response

10 May, 2021

Do these crackers count as a serving of complex carbohydrates?

Stephen Madill
19 October, 2020

Hi. In instruction 6 it ends ‘roughly 2/3 deep’ . Could you please clarify what this means?

Amy Groome
1 December, 2020

Hi Stephen, thanks for your question! When initially cutting squares into the seeds, just cut about 2/3 deep. They can then be cut up fully once cooked.

Jil Orpen
5 October, 2020

My husband is 65, takes warfarin, but is fit. I’d love to learn vegetarian recipes that will
strengthen him.