Super Seed Crackers

#homemade crackers

After meeting Mimi Kirk last summer, I was inspired to try making flaxseed crackers. I don’t have a dehydrator though, so after hours and hours of trying to jerry-rig an alternative, I gave up and turned on the oven. What turned out was a surprise.


#flaxseed crackers

When I’ve shared these, friends have raved. Family asks for more. My husband, who has more self-restraint than anyone I know, gobbles them up. The recipe is now part of our Ayurvedic Spring Cleanse, but so many others have asked for it, I felt I needed to share it here. Something about the roasting of the seeds makes these oily, crispy, salty in the most magical way. They are great with everything ~ dipshummus, soups, salads, and can be scored into large pieces for a flatbread, or a crunchy pizza with your favorite toppings. But they are so good on their own that, in our house at least, they’re usually gone before anything can be added.


#seed crackers with dill

Ayurvedic doctor, chef, educator and molecular biologist Dr. Jay Apte once told us, “For good skin, eat the edible skin of your fruits and vegetables. For energy, eat seeds.” Seeds pack the energy, and the intelligence, of the plant to come.

“It always amazes me to look at the little, wrinkled brown seeds and think of the rainbows in ’em,” said Captain Jim. “When I ponder on them seeds I don’t find it nowise hard to believe that we’ve got souls that’ll live in other worlds. You couldn’t hardly believe there was life in them tiny things, some no bigger than grains of dust, let alone colour and scent, if you hadn’t seen the miracle, could you?”
 L.M. Montgomery, Anne’s House of Dreams


I love seeds. I love that you can soak and snack, or soak and sprout, or soak and grow. In fact, we almost always have something soaking, especially in Spring time. Last week I forgot about the fenugreek seeds I was soaking to eat as sprouts, so I tossed them, waterlogged and mushy, in the garden where their green shoots have already pushed up through the earth.

I love seeds so much I want to share them with you, so please let us know how you like these crackers, and be sure to comment if you want me to send you some seeds. I’ll pick three winners and mail you a packet of the seeds you need to make this recipe.

Super Seed Crackers

about 40 crackers


1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c pumpkin seeds
1/4 c flax seeds
1/2 c chia seeds
1 1/2 c water
1/4 c dulse
2-3 T sun-dried tomatoes, pureed or very finely chopped, optional
1 T tamari
1 T lemon juice, freshly squeezed
1/2 t onion powder
1/2 t garlic powder
olive oil
himalayan pink salt
handful of fresh dill, roughly chopped
optional: red pepper flakes

Begin by soaking: Let the sunflower, sesame and pumpkin seeds soak together in a bowl with 1 cup of water for 6-8 hours. The flax and chia can soak together in 1/2 cup of water and only need 20 minutes.

Once soaked, set your oven to 275F. Rinse your seeds and pat dry. Add them to a medium size mixing bowl together with the dulse, sun-dried tomatoes, tamari, lemon juice, garlic, onion powder, a sprinkle of red pepper flakes and a pinch of salt.

Cut a piece of parchment paper to fit a standard baking tray. Pour the seed mixture onto the tray. Take off your rings, oil your hands with olive oil and, using your hands, spread the mixture out to the edges of the baking tray. It should be uniformly thin, about an 1/8 of an inch, without any tears or holes. Lightly sprinkle with olive oil. Score the crackers, tracing squares or rectangles with a sharp knife.

Place the tray in the middle of the oven and bake one hour, or until it is golden around the edges. Pull it out of the oven, carefully turn it over, peeling off the parchment paper (which you can re-place on the baking sheet or discard at this point) and place it back on the baking tray bottom side up. Drizzle this side very lightly with olive oil and dust with salt. Put it back in the oven for another hour. Once this side is golden, turn the oven off. Leave it in the oven until the oven cools, an hour or two, or even overnight. Be sure it is dappled with a golden hue or it will need to cook a bit longer. Sometimes, after the hour of baking each side, I’ll turn the oven up to 350 F, turning the oven off as soon as it reaches that temperature. It gives it that final bit of roasting that really brings the flavors out.

Once it is done and you pull it out of the oven, let it rest and cool before breaking into crackers. Optionally, chop a handful of fresh dill and toss over the crackers while still warm.

#superseed #crackers

I wish you delight in all things this Spring – especially in the love of Mother Nature who gives so much: beauty, bounty, delicious nourishing food. Namaste! 


Post Script: Congratulations to Kathleen, Stephanie and Linda who will be receiving packs of super seeds! Thank you all for your comments and your commitment to life!

34 thoughts on “Super Seed Crackers

  1. Thanks for this fabulous sounding recipe. I love sprouts and have a book on it that I had published. I have never made these kinds of crackers before, but this sounds great so I’ll get out my dehydrator and make some. I don’t have an oven.

  2. My mouth is watering just reading the article and seeing the photos! Can’t wait to try this out. 🙂

      1. Made my first batch last night. Wow, these are great! I’ll be making more today to share with my kiddos at school, as batch #1 has little chance of surviving the day.

        I substituted SeaSnax, as Sprouts Marketplace did not have dulse. They told me that Whole Foods carries it, but I generally boycott that place. Perhaps will pick some dulse up from Boney’s the next time I am on the island. Also thinking of throwing some poppy seeds in the mix, and perhaps a bit of cacao in future.

        Thanks, Laura, these are great!

      2. Seasnax is a good idea as an alternative. We are just always seeking to go as directly to the source as possible. I’ll look forward to hearing about the poppy seeds. I just wonder if it might get too hot for them… And as for adding cacao, great idea! What if you then substituted the spices for cinnamon and cardamom? or clove? please let me know how this goes. thanks, tommy!

  3. Since our Spring Cleanse, I’ve made a batch of these crackers every week. They are heavenly. I now love making my own crackers and spelt tortillas and yogurt and almond milk. Knowing exactly what ingredients are included (and excluded) makes me so happy! Thanks, Laura, for all your guidance and amazing suggestions for healthy eating.

  4. Laura, What is dulce?? Not familiar with it. These crackers sound awesome. I am going to make them! Linda

  5. I found the dulse information, I was spelling it incorrectly. I assume I can find it at Boney’s. Linda

  6. I’m going to try baking v. dehydrating for the crispness factor after reading your delicious description of these crackers. One more grain-free item on the menu makes Mr. Smith a happy man!

  7. I made two batches to share with my 7th and 8th grade students, one with the listed recipe and one by replacing the garlic and onion for cinnamon and cardamom with poppy seeds added. Both were a hit! Looking forward to making more to share in the future, traditional recipe and experimenting with new combos.

    A few of the kiddos asked if they could chew gum after the garlic/onion – cracked me up! Many of the early adolescents requested that they be sweeter, truly showing the kapha tendencies of their age! Will try one with some healthy sweets in future.

    Too many of our classrooms have parties with Takis, Capri Sun, Little Caeser’s, and other processed and poisoned nonfoods. The seed crackers are a nice addition to classroom parties I started last year where we have only healthy snacks and real foods.

    Most of all, it is fun to play around wth the recipe, and of course to share the results with other people (adults at school loved them as well). Thanks, Laura, your recipe has touched the lives of many, may it continue to spread!

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