I made these crackers adapted from Oh She Glows using our sprouted sunflower seeds, pumpkin seeds and white chia, and they were delicious. I upped the amount of garlic, even put a bit of garlic powder along with some other herbs for a delicious flavor. Mine looked different from the original recipe because I used white chia and our fabulous hulless pumpkin seeds from Oregon. I also added tahini as I love it's flavor. And I upped the salt amount to a full teaspoon as shown in the recipe below. 

Seed Crackers
adapted from Oh She Glows


  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds,
  • 1/3 cup tahini (- not in the original recipe)
  • 2/3 cup water
  • 1 large garlic clove, finely grated on a Microplane
  • 1/2 tsp dried oregano, or other suitable herbs 
  • 1 teaspoon fine sea salt, plus more for sprinkling


  1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds.
  3. Add the water, tahini, garlic, oregano and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
  4. With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12x7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
  5. Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.


  • * If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!