The BEST seed crackers you will ever make!

My first recipe for this blog is seedy… (excuse the pun!) Who doesn’t like a crunchy, healthy cracker covered to enjoy at every meal?

This recipe I found at a lovely site called downshiftology and have made batch after batch!  I adapted the recipe to the Thermomix, and have used the locally grown flax seeds which, as an added bonus, are organic.

Traditionally here in Scandinavia they eat quite a wide range of crispbread or knäckebröd. You will find a great array of different types at any restaurant, and it is often included as a part of lunch or dinner – you can choose from a lovely assortment of dark breads and crispbreads. Not everyone can stomach the wheat flour though, and this recipe is a great alternative.

Seedy Crackers

  • Servings: 10-12
  • Difficulty: medium
  • Print
Delicious Seedy Crackers!
  • 190g flax seeds
  • 85g pumpkin seeds
  • 50g sesame seeds
  • 40g chia seeds
  • teaspoon salt
  • 260g water
  • Additional flavours: dried herbs such as thyme, basil, flavoured salt (pepper, chilli)


  1. Pre-heat your oven to 100 degrees C (220F)
  2. Weigh flax seeds in Thermomix, use Turbo for 6 seconds (Turbo 2 seconds x 3), Measuring Cup (MC) on.
  3. Weigh pumpkin seeds, keeping the flax seeds in the jug, 7 seconds on speed 6, MC on.
  4. Weigh the sesame seeds and chia seeds, using the ‘Tare’ button to reset between weighing.
  5. Add salt (and any additional flavours you might need) and use reverse, 6 seconds, stirring (spoon icon).
  6. Add water, reverse, 1 minute, stirring (spoon icon). You will need to check the mix, scrape down the sides if necessary. It needs time to soak up the water and for the chia seeds to do ‘their thing’ by binding the mix.
  7. Using your spatula, remove half the mixture, shape into a ball and put between 2 pieces of baking paper (parchment paper). Using a rolling pin, flatten the mixture carefully into your desired thickness. You can also neaten the edges with the edge of a knife, and gently score the mix to make perfect rectangular or square shapes.
  8. Put in oven on baking tray. 
  9. Repeat with remaining mixture.
  10. Set timer for 3 hours.*
  11. Allow to cool, then enjoy with your topping of choice!

*It’s a good idea to check halfway through. If you have a wire rack and a solid tray like I do in my oven, changing them over helps them dry out. The solid tray takes a little longer otherwise.