Seed Crackers

Thin, crunchy seed crackers made with flax, sunflower, melon, and chia seeds, plus a little almond flour. Mix with boiling water, spread onto a baking sheet, and bake until golden and firm.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

Instructions

Preheat the convection/fan oven to 160 °C. Line a large baking sheet with parchment paper.
In a large bowl, combine 180 g whole flax seeds, 135 g raw, unsalted sunflower seed kernels, 40 g raw, unsalted melon seed kernels , 60 g chia seeds, 30 g almond flour, and 1 teaspoon saltStir until evenly mixed.
Pour in 350 ml boiling water and stir thoroughly. Let the mixture rest for 5 minutes, until thick and sticky.
Transfer the mixture to the prepared baking sheet. Use a spatula to press and spread it into a thin, even layer, avoiding thicker patches in the center.
Bake for approximately 1 hour, until the edges are golden and the surface is dry and firm. The center should be set rather than soft or damp.
Leave on the tray to cool slightly, then cut into cracker-sized pieces. Allow the crackers to cool completely before serving or storing.

Notes

Keep the seed proportions: Flax and chia help bind the mixture, so avoid replacing them with extra sunflower or melon seeds.

Spread without gaps: Press the mixture into a continuous, even layer. Gaps and very thin patches can make the crackers fragile.

Cut before fully cooled: Let the baked sheet cool slightly, then cut into pieces while it is still a little warm to reduce crumbling.

Nutrition