Not another seed cracker recipe! Yes, yes it is. These crackers, like our other ones, whip up quickly and are super crunchy days after being made. 


  • 1/2 cup ground flaxseeds, I use my dedicated coffee grinder to do mine
  • 1/4 cup chia seeds
  • 1/4 cup hemp hearts
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 cup rolled oats - use gluten free oats if needed
  • 1 tablespoon nutritional yeast
  • 1 teaspoon oregano or thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 1/4 cup filtered water

*note that you can use any combination of seeds, don't have one? Use a different one, the flax seeds and chia can be switched around but one or the other MUST be used to help bind the crackers together.


  1. Preheat oven to 350 °F, prepare two baking sheets with silicone mats or parchment paper. 
  2. Combine everything except water in a large bowl, stir together well, and then add water, leave sit for about 10 - 15 minutes for water to absorb and mixture to thicken and bind together.
  3. Divide mixture over the two baking sheets, press out, place a sheet of parchment over them and then use a bench scraper or your hands, and press the mixture out evenly over the sheets. The thinner you make them, the crispier they will be. 
  4. Bake for 25 minutes, remove from the oven and cut into cracker sized pieces, - I used my bench scraper so that I didn't damage my silicon mat, return to the oven for another 15 minutes. Remove and flip the crackers over to get them super crisp.
  5. They are ready when they feel dry to the touch.
  6. Let them cool completely and then store them in an airtight container on the counter.