This cracker recipe is by far one of the easier cracker recipes around, and also quite tasty. If I am honest, I have to say I don't love the taste of flax seeds, but these crackers are delicious! They are also oil free, gluten free and vegan.

They are super crunchy, hold their shape well and last for a while if kept refrigerated.

They are also super adaptable, so feel free to sub a seed here or there. I am sure you can do this with nuts as well. The chia and flax are the binding agents here though, so you will have to keep those in them.


1/2 cup sunflower seeds - do a quick grind to these to break them into smaller chunks.
3/4 cup ground flax - I grind mine quickly in my Vitamix, a coffee grinder would also work. 
1/2 cup sesame seeds
1/4 cup chia seeds
1 tsp salt
1 1/8 cup water


Preheat oven to 250° F and line two cookie sheets with parchment paper (you may only use one sheet, it depends how thick you roll them.)

In a mixing bowl add all ingredients and stir together until everything starts to stick.

Place half the mixture on the parchment, cover with another piece and roll to about 1 to 2 mm thick, repeat with the other sheet as needed.

Use a knife to score the mixture into your desired cracker size. I use a fork to poke the crackers a couple of times on each one- strictly for aesthetics here.

Place in the oven and bake for about 1 1/2 - 2 hours. Rotate the pans halfway through.

Let cool completely and then break apart. 

Store in an airtight container in the fridge for up to two weeks. I have extra dessicant packs that I keep from seaweed etc, I usually toss a couple of those into the container as well.