Crackers (life-changing)

From My New Roots

Makes 4 baking trays  of crispbread

  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • 1/3 cup / 50g pumpkin seeds
  • ¼ cup /40g sesame seeds
  • 1 ½ cups / 150g rolled oats OR 1 ½ cups almond meal
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 ½ tsp. fine grain sea salt
  • 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water



In a blender, pulse the sunflower seeds, flax and pumpkin seeds until chopped but still a bit chunky. Add to a large bowl with all the rest of the dry ingredients, stirring well.

Whisk maple syrup, oil and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Add any flavourings (see below) and mix well.

Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet (if you’re using almond meal instead of oats, it’s easier to push & smoosh & smooth it out with wet hands). Remove top layer of baking paper and using the tip of a knife, score lines into the dough. Transfer the whole thing (on baking paper) to the baking tray and let sit out on the counter for at least 2 hours, or all day or overnight.

Preheat oven to 175°C. Bake for 18-20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry) and peel the baking paper off of the back. Return to oven to bake for another 7-10 minutes, until fully dry, crisp, and golden around the edges.

Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.


Rosemary, Garlic and Smoked Salt
To a half batch of dough, add:
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder (depending on how strong you like it)
smoked sea salt, to taste

Fig, Anise and Black Pepper
To a half batch of dough, add:
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper