Prep time
15 mins

Cook time
1 hour


1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup chia seeds
1/2 cup sesame seeds (I used a mix of black and white sesame seeds)
1/4 cup flaxseed (linseed)
1 tsp salt
1 1/2 cups water
1 tbsp dried herbs of your choice (I used thyme)
1 tsp chilli flakes (optional)


Preheat oven to 170C on fan-bake.

Mix all ingredients together and leave for 15 minutes for the seeds to soak up the water. 

Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. A Tip, lay baking paper on top of the mixture when spreading it thinly with a roller or glass.

Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes. 

Remove from the oven, allow to cool, then break into irregular shapes. Store in an airtight container.