You don’t need any flour for these crackers: flaxseed and other seeds are simply mixed with boiling water and salt. The flaxseed swells and holds the mixture together.

Spread thinly on a tray and baked until crisp, the crackers go well with spreads, cheese or soup – or simply as a snack in between.

Seed Crackers without Flour

Crispy crackers made from flaxseed, pumpkin seeds, sunflower seeds and sesame, mixed with boiling water and baked on one tray.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 10 servings

Course: Snack

Ingredients Equipment Instructions Notes

Ingredients

  

• 150 g flaxseed whole
• 240 ml water boiling
• 100 g pumpkin seeds seeds of your choice, approx. 280 g in total
• 100 g sunflower seeds
• 80 g sesame seeds
• ½ tsp salt approx. 3 g, adjust to taste

Equipment

• 1 baking tray lined with baking paper
• 1 mixing bowl
• 1 wire rack

Instructions

 

1. Preheat the oven to 180 °C (conventional, top and bottom heat). Line a baking tray with baking paper.
2. Mix the flaxseed, pumpkin seeds, sunflower seeds, sesame and salt in a bowl.
3. Pour in the boiling water and stir everything together thoroughly.
4. Let the mixture rest until it thickens and holds together – about 5–10 minutes, depending on the flaxseed.
5. Spread the mixture evenly on the baking paper, about 5 mm thick. Keep it the same thickness everywhere so the crackers dry evenly.
6. Bake for about 30 minutes until the mixture is firm and the edges start to colour.
7. If the crackers aren’t dry and crisp yet, bake for another 5–15 minutes, depending on your oven.
8. Leave to cool completely on a wire rack, then break or cut into pieces.

Notes

The nutritional values are rough estimates for 1/10 of the tray (approx. 45 g), calculated with 100 g pumpkin seeds, 100 g sunflower seeds and 80 g sesame. Other seeds change the values.

Tips & Notes

Consistency: The mixture should hold together and be spreadable. If it’s still very runny, let it swell a little longer.

Extra crispy: Lightly score the mixture into rectangles before baking. If the crackers are still soft after cooling, dry them briefly in the oven again.

Seeds of your choice: Pumpkin seeds, sunflower seeds and sesame can be combined freely – as long as they add up to about 280 g.

Storage: Store in an airtight container only once completely cool and dry. They keep for about 1 week this way, less if there’s any moisture left.