Seed Crackers

Recipe by Plant Based Mary

  • Time needed: 2 hrs
  • Calories per serving: 215
  • Servings: 10 servings of approx 10 crackers ea.
  • Difficulty: 2
  • Rating: no ratings yet

Sometimes you just need something good to spread your delicious dips and spreads on, and if you are cutting back on refined flour, it can be difficult to find a good crunchy cracker. This one does the trick for me. It is mostly hulled seeds and water, naturally low carb and pretty simple to make


• 1 cup(s), Organic Sunflower Seeds Hulled
• 1 cup, Hulled Pumpkin Seeds
• 1 tsp, Clabber Girl Baking Powder
• 1/2 tsp(s), Spices, garlic powder
• 1/2 tsp(s), Spices, onion powder
• 1/2 tsp(s)Smoked Paprika
• 1 teaspoon, Salt
• 2 cup (8 fl oz), Water - Municipal
• 1/2 cup(s), Almond Flour
• 8 tablespoons Flax seed
• 4 rounded tablespoons, Psyllium Husks Powder


Blitz all ingredients (except for the water) in a food processor or nutribullet until crumbly, do not over process, just a few pulses should do the trick. A few whole seeds left here and there is not a problem. Put into a bowl, and stir in the water. Let sit in bowl for about 15 min while preheating the oven to 325 degrees. Then put parchment paper over large cookie sheet, form dough ball and put another piece of parchment paper over it and roll it out with a rolling pin to about a 1/4 in thick. Place in oven for one hour, then remove and slice into squares so it will break apart easily when done. Put back in oven, (reduce heat to 275-300 degrees) for approx another 30 minutes or until the edges just start to turn brown. Keep your eye on it at this point. Remove from oven, let cool completely, then break into squares. I cut mine into approx 100 1" squares. 215 calories, 5 net carbs.

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