Crispy Seed Crackers with Rosemary & Olive Oil
November 3, 2025
Gluten-free and vegan seed crackers with pumpkin, sunflower, and flaxseed.
My protein bread recipe has become a favourite in our household, with the golden, slightly crispy top being everyone's favourite part. These seed crackers are inspired by that same taste, with lightly toasted seeds, rosemary, and sea salt. With flaxseed, oats, and chia seeds the texture naturally binds together without the use of eggs or flour. I have paired the crackers with a delicious and fresh green pea hummus, perfect to serve when guests are over, but they also work fantastically as a side with soup or salads.
Ingredients
Seeds & Dry Ingredients
- 50 g (4 tbsp) sunflower seeds
- 50 g (4 tbsp) pumpkin seeds
- 40 g (3 tbsp) sesame seeds
- 80 g (8 tbsp) flaxseeds (½ ground, ½ whole)
- 20 g (2 tbsp) chia seeds
- 25 g (3 tbsp) rolled oats
- 1 tsp dried rosemary
- ½ tsp salt
- ¼ tsp onion powder (optional, adds gentle savoury depth)
Wet
- 1½ tbsp olive oil
- 120 ml (½ cup) water
- ½ tsp apple cider vinegar
Instructions
1. Mix the seeds
- Combine all dry ingredients in a bowl and stir well to evenly distribute the seeds and seasonings.
2. Add wet ingredients
- Pour in water, olive oil, and vinegar. Stir until everything is evenly coated and the mix looks thick and slightly sticky. Let rest for 10–15 minutes so the flax and chia absorb moisture and the mixture firms up.
3. Turn on the oven
- Preheat oven to 170°C (340°F).
4. Fill the tray
- Line a baking tray with parchment paper. Spread the mixture thinly and evenly. Top with a bit more rosemary and a pinch of salt. Make sure the ingredients are pushed into the dough using a spoon to press it down.
5. Top & bake
- Bake at 170°C (fan 150°C) / 340°F for 10 minutes, then reduce heat to 160°C (fan 140°C) / 320°F and bake another 30–35 minutes, until golden and crisp.
- The edges should look toasted and the tray should smell nutty and warm.
6. Cool completely
- Remove from the oven and cool fully on the tray, this helps them set and crisp up.
- Break or cut into pieces once cool.
Serving Suggestions
- •Delicious with hummus, smashed avocado, cheese, or nut butter.
- •Also great alongside soups or salads.
Storage & Meal Prep
- •Store in an airtight container at room temperature for up to 2 weeks.
- •If they soften slightly, re-crisp in a 150°C / 300°F oven for 5 minutes.
- •For longer storage, freeze for up to 2 months.
- •Reheat straight from frozen, pop them in the oven for 5–6 minutes.
Variations & Substitutions
- •Extra crisp: Spread as thinly as possible and bake a few minutes longer.
- •Flavour: Try smoked paprika, cumin, or garlic powder instead of herbs.
- •No oats: Replace with extra sesame or flax for a grain-free version.
Enjoy!
My protein bread recipe has become a favourite in our household, with the golden, slightly crispy top being everyone's favourite part. These seed crackers are inspired by that same taste, with lightly toasted seeds, rosemary, and sea salt. With flaxseed, oats, and chia seeds the texture naturally binds together without the use of eggs or flour. I have paired the crackers with a delicious and fresh green pea hummus, perfect to serve when guests are over, but they also work fantastically as a side with soup or salads.
Ingredients
Seeds & Dry Ingredients
- 50 g (4 tbsp) sunflower seeds
- 50 g (4 tbsp) pumpkin seeds
- 40 g (3 tbsp) sesame seeds
- 80 g (8 tbsp) flaxseeds (½ ground, ½ whole)
- 20 g (2 tbsp) chia seeds
- 25 g (3 tbsp) rolled oats
- 1 tsp dried rosemary
- ½ tsp salt
- ¼ tsp onion powder (optional, adds gentle savoury depth)
Wet
- 1½ tbsp olive oil
- 120 ml (½ cup) water
- ½ tsp apple cider vinegar
Instructions
1. Mix the seeds
- Combine all dry ingredients in a bowl and stir well to evenly distribute the seeds and seasonings.
2. Add wet ingredients
- Pour in water, olive oil, and vinegar. Stir until everything is evenly coated and the mix looks thick and slightly sticky. Let rest for 10–15 minutes so the flax and chia absorb moisture and the mixture firms up.
3. Turn on the oven
- Preheat oven to 170°C (340°F).
4. Fill the tray
- Line a baking tray with parchment paper. Spread the mixture thinly and evenly. Top with a bit more rosemary and a pinch of salt. Make sure the ingredients are pushed into the dough using a spoon to press it down.
5. Top & bake
- Bake at 170°C (fan 150°C) / 340°F for 10 minutes, then reduce heat to 160°C (fan 140°C) / 320°F and bake another 30–35 minutes, until golden and crisp.
- The edges should look toasted and the tray should smell nutty and warm.
6. Cool completely
- Remove from the oven and cool fully on the tray, this helps them set and crisp up.
- Break or cut into pieces once cool.
Serving Suggestions
- •Delicious with hummus, smashed avocado, cheese, or nut butter.
- •Also great alongside soups or salads.
Storage & Meal Prep
- •Store in an airtight container at room temperature for up to 2 weeks.
- •If they soften slightly, re-crisp in a 150°C / 300°F oven for 5 minutes.
- •For longer storage, freeze for up to 2 months.
- •Reheat straight from frozen, pop them in the oven for 5–6 minutes.
Variations & Substitutions
- •Extra crisp: Spread as thinly as possible and bake a few minutes longer.
- •Flavour: Try smoked paprika, cumin, or garlic powder instead of herbs.
- •No oats: Replace with extra sesame or flax for a grain-free version.
Enjoy!
