Seed Crackers

Recipe 20 minPreparation Time 55 minCooking Time

Seed Crackers

20 minPreparation Time 55 min Cooking Time

About this Recipe

I’m always seeking a crunch, and sometimes I need a break from carrot sticks. These seeded crackers are perfect. Not only do the seeds add flavor and texture, but the chia seeds act as a binder to help hold the crackers together. They’re perfect with soup and, of course, hummus. I like the uneven look of these crackers; that way people know they are homemade, with rustic, broken edges. I find a lot of beauty in that rusticity. What other pantry items that you buy all the time could you make, like crackers? Even if it’s just one time, you’ll realize how it’s not as complex as you thought it would be. The ease of adding new flavors and textures into your repertoire, that’s another benefit of making these crackers.

The Benefits

These completely gluten-free crackers are packed with protein and good fats from the seeds. Chia seeds are full of soluble fiber, which can bind LDL and reduce it, as well as slow digestion to prevent blood sugar spikes. They also contain healthy Omega 3 fatty acids and antioxidants. Flax seeds contain soluble and insoluble fiber — we need both for good digestion.

COURSE | The World Is Your Pantry


Makes 15 crackers
  • 1¼ cups (283 g) hemp protein
  • 1 cup (160 g) flaxseed
  • 1 cup (140 g) pumpkin seeds
  • 2 cup (56 g) chia seeds
  • 1 Tbsp (14 g) salt
  • 3/4 cup (180 ml) water
  • 1 Tbsp (15 ml) coconut oil
  • 2½ Tbsp (35 ml) maple syrup
  • Sea salt, for sprinkling


  1. Step 1
    Heat the oven to 350°F/180°C. Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray.
  2. Step 2
    In a large bowl, mix the hemp protein, flaxseed, pumpkin seeds, chia seeds, and salt with 3/4 cup (180 ml) of water. Mix until the water is absorbed and the mixture is sticky. With a rubber spatula, spread the mixture on the sheet tray. Use your hands to press down the mixture and make sure it's evenly distributed. It should be about 1/4 in (6 mm) thick.
  3. Step 3
    Bake until it is set, 20 to 25 minutes. It will still seem a little soft at this point, but it will not fall apart when you press it with your finger. Remove the baking sheet from the oven and lower the oven temperature to 325°F/165°C. Brush the cracker evenly with the coconut oil and maple syrup and sprinkle with some sea salt.
  4. Step 4
    Cut the cracker into about 15 large (3 in / 7.5 cm) pieces (you can use the back of the spatula or a knife and cut right on the baking sheet) and put the crackers back in the oven and bake until crispy, another 20 to 30 minutes. The crackers will continue to crisp up as they cool on the baking sheet, but they should be hard when they come out of the oven. Store in an airtight container at room temperature for up to 1 week.

Adapted from Good for You: Bold Flavors with Benefits (Chronicle, 2020)