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Speedy Super Seed Crackers

Speedy Super Seed Crackers

Speedy Super Seed Crackers.
Yields 35 crackers.
Course Snack
Cuisine Healthy, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 35 crackers
Calories 51kcal


  • ¼ cup buckwheat groats
  • 2 tablespoons chia seeds
  • ¾ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1/3 cup flax seeds
  • ¼ cup sesame seeds
  • 2 heaped tablespoons nutritional yeast
  • 2 pinches chilli powder
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon tamari
  • 2 teaspoons pure maple syrup
  • 1 teaspoon coarse sea salt
  • 1 cup water


  • Pre-heat oven at 150˚C. Line two baking trays with baking paper.
  • Blend buckwheat groats and chia seeds till they become a fine meal.
  • Add all ingredients to a large mixing bowl and stir to combine. Let rest for 20 minutes, allowing the chia and flax to swell and bind the mixture.
  • Divide the mixture in half and spread thinly over each tray, use a spatula to ensure the mixture is as smooth and thin as you can make it – you don’t want to have any gaps showing though as this will make it crumble once baked. The mixture will make two small trays worth.
  • Bake for up to 20 minutes or until golden, then remove from oven, score the cracker into shapes, then place a layer of baking paper over the top and flip. Return to oven for up to 10 more mins.
  • Once cooked, let cool completely, snap into shapes and store in airtight container.


  • You can make these in the dehydrator if you prefer.
  • Usually I make a point of soaking your nuts and seeds before use to reduce the phytates, however baking will reduce some of the phytic acid content. If you need to maximise the bioavailability of your minerals, I suggest using pre activated (soaked, sprouted, dehydrated) seeds. 
  • The trick to getting a crisp cracker is to spend the time spreading the mixture over the tray as thin as possible, otherwise they may be a little soft in the centre and 'bend' rather than 'snap' apart.
  • I have made these numerous times without the tamari - and they are delicious - the tamari is quite intense so you may like to try experimenting with/without it.
  • Use this as a base and add whatever fresh/dried herbs you want to mix it up - rosemary and black pepper is a favourite.


Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 44mg | Fiber: 2g | Sugar: 0.3g | Calcium: 20mg | Iron: 0.7mg