These crunchy, satisfying Seed Crackers are as good for grazing with friends as they are for quiet afternoons at home.
It’s always a welcome surprise for me to take a bite of something that happens to be chock-full of nutrient-dense ingredients and realize it actually tastes delicious. These seed crackers are one of those foods. They’ve got incredible structure—a snappy, fun texture—and serious umami, owing to the Parmesan and a handful of seasonings like Italian seasoning, onion powder, garlic powder, and dried rosemary. They take under an hour and a half to come together and are great for after-school snacks, dinner parties, or really any occasion at all.
All you need are the four kinds of seeds (flax, sunflower, pumpkin, and sesame), along with ground flaxseed, spices, and Parmesan. The binding is done with ground flaxseed and water. No oil required. These may become a fan favorite, as they have for people in my life—they’re convenient and pair wonderfully with so many dips, spreads, and cheeses. Not to mention they’re significantly more affordable than their packaged, store-bought counterparts and taste twice as good, if I do say so myself.
What’s special about flaxseed?
Flaxseed comes from the flax plant (Linum usitatissimum), one of the oldest cultivated crops in the world, first grown in the region surrounding the eastern Mediterranean and parts of the Middle East thousands of years ago. The plant is extremely versatile—its fibers are used to produce linen, its seeds are pressed for oil, and its whole and ground seeds were folded into breads and porridges long before the term “superfood” entered the room. These days, flax is grown widely across Canada, the northern United States, and parts of Europe, thriving in cool climates with well-drained soil.
Nutritionally, flaxseed is coveted for being rich in fiber, particularly soluble fiber that supports digestion, and it’s one of the best plant-based sources of omega-3 fatty acids (specifically ALA). When ground and mixed with water, flaxseed forms a gel-like consistency—a natural binder that comes in very handy in recipes like these crackers (and even as an egg substitute in baking).
How do I store leftovers?
Store your seed crackers in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a freezer-safe container for up to 2 months.
Serving suggestions
Pair these seed crackers with your favorite spreads, dips, cheeses, and soups. My go-to is usually this Creamy Spinach Dip or my favorite sliced smoked cheddar for a top-tier snack. They’re just as excellent with your preferred hummus, soft cheese, and pretty much anything else that qualifies as dippable. When I’m looking for something a little more substantial, I like to enjoy these with a hot bowl of soup. Some of my favorites are this Tomato-Basil Soup, this Sausage And Kale Soup, and this Broccoli And Cauliflower Soup. And for pulse fanatics like myself, this Dutch Oven Lentil Soup is another solid option that never misses. I’ve even broken these up into more bite-sized pieces and sprinkled them into salads, like this fabulous Chopped Chicken Salad.
Seed Crackers Recipe
Ingredients
- 1 tablespoon grated Parmesan cheese
- 1 1/2 cups raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1 cup sesame seeds
- 2 tablespoons ground flaxseeds
- 1/3 cup whole flaxseeds
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 2 1/4 cups water
Instructions
- In a large bowl, mix the Parmesan cheese, sunflower seeds, pumpkin seeds, sesame seeds, ground and whole flaxseeds, salt, dried rosemary, garlic powder, onion powder, and Italian seasoning.
- Pour in 2 1/4 cups water and stir until all ingredients are well combined.
- Allow the mixture to sit for about 20 minutes (or up to 1 hour) so it thickens into a gel-like consistency.
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and spread the mixture in a thin, even layer (about 1/4-inch thick).
- Bake for 55-60 minutes or until the crackers are firm and golden. Let cool completely before breaking into pieces.
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