Seed Crackers


These are the BEST healthy little snack you ever did try… super duper simple to make, and you can get a few batches out of one stock up of the ingredients. Plus they’re gluten and dairy free… AND paleo! #winning

Hot tip: throw some chopped cranberries into the mix and you’ve got yourself a really nice batch of yum to package up for gifts. Many people got this for Christmas from me last year - smiles all around!

Fabulous on their own, or if you’re not dairy free, try with a little camembert for an extra special snack time. YUM!

Keep nice and air tight - as preservative-free snacks, we can’t expect them to last forever. Best enjoyed within the week.


  • 75g sunflower seeds

  • 50g sesame seeds

  • 50g ground flax seeds

  • 25g pumpkin seeds

  • 1 tbsp psyllium husks

  • 1/2 tsp Himalayan sea salt

  • 1 tbsp honey (optional, but amazing… use the best quality you can find, and raw please! I love using Tasmanian Leatherwood - the kitchen will smell sennnnsational)

  • 1 cup of water


  1. Preheat oven to 160C/320F (fan-forced)

  2. Line a baking tray/sheet with baking paper, and set aside

  3. Combine all the ingredients in a large bowl, and set aside. Leave for 5 minutes or so to allow the mixture to thicken.

  4. Evenly spread the mix across the baking tray and bake for around 60-90 minutes, checking regularly. Don’t be afraid to let them get dark - the darker they are, the dryer they are, and you want them as dry as you can get them to improve shelf life and just basically get all crunchy and amazing.

  5. Remove from the oven and, while still warm, use a very sharp knife to cut into squares. Store in an air tight container.