Multiseed Cracker

Ingredients (serves 15)

180 g Sunflower seed kernels
70 g Flaxseed
70 g Red quinoa
50 g Chia seeds
1/2 tsp Garlic salt
1/2 tsp Chilli salt
1/2 tsp Dried thyme
360 ml Warm water



  1. Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
  2. Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
  3. Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
  4. Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!

Ingredient rationale

These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.

Recipe inspired by Angies recipe