Crunchy Seed Crackers


These crunchy seed crackers are super simple to make and are perfect with dips and a lovely accompaniment to salad and soup.


2 cups LSA – ground linseed, ground sunflower seed, ground almonds
100ml or 2 egg whites
1 teaspoon ground turmeric


Pre-heat oven to 180ºC.

In a bowl, combine all ingredients into a thick dough-like ball.

Place ball onto a sheet of baking parchment, a little bigger than your baking tray.

Place another sheet of baking parchment on top and then roll dough between the two sheets with a rolling pin (or bottle) to create a thin layer of cracker dough.

It will crumble and crack as you roll, just keep patching it up and making it the same shape as your baking tray. I cut the edges and put the dough into the spaces so it ended up almost rectangular. It reminded me of playing with Play-Doh when I was a kid 🙂

Once you are satisfied with the thinness and shape, remove the top sheet of parchment, then use a sharp knife to cut the seed dough into the cracker shape you desire. I made rectangles but you could make diamonds too … I will try that next time!

Gently lift the parchment into the baking tray and bake in the oven for about 15 minutes.

Remove from the oven and allow to cool fully before gently breaking the crackers apart. Store in a well-sealed container and they will last about 5 days, if they last that long!!!

Love, Sarah


10 thoughts on “Crunchy Seed Crackers

  1. Hi Sarah

    it’s always lovely to get new recipes from you. Thank you lovely angel sister.

    little question: is it 100ml Water or egg-white?

    I recently did make some just with water where I first soaked the linseeds to get a glue – with fresh rosemary, garlic powder and turmeric and black pepper

    they came out very well and felt really light 🙂

    with Love


    Sarah Schürch

    1. Hi Sarah, thanks for reminding me! I have made another batch with water and they turned out much better! And I love your recipe and it’s inspired me to make another batch 🙂 Love, Sarah

  2. These are great for snacks and lunches to take to work etc.
    All crackers you can buy, even the so called ‘healthy’ ones, and raw ones, have quite a bit of salt in the recipe (which always makes me crave more), so it’s great to make your own with out the salt.

  3. Hi Laura.. thank you for your wonderful recipes… Is it 2 cups of each seed and I assume its ok to sub linseeds for another seed (ick.. can’t bear them)
    Cant wait to bake these for my daughter x

    1. Hi Joyce, you’re welcome! The recipe is 2 cups in total. You can swap linseeds for another seed. Let me know what you swap in and how they go, would love to know. Thanks for your support! Love, Sarah

      1. Sarah… so sorry to call you by the wrong name.. thanks for your advice and I will certainly let you know how I go Joyce

  4. Mmm…read recipe thoroughly….forgot the extra bit of baking paper. Twas wondering why so sticky and they not look so pretty! In the oven now – will let you know how they turn out…thanks Sarah x

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