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All good crackers

I love this cracker recipe. Super healthy, super crunchy and super speedy to make, another bonus for me is the rolling part; an easy-to-work dough that somehow let you mindfully enjoy the process.

Perfect for dips, canapés, snacks, cheese platters and lunch boxes.


(approx. 20 crackers)

170 g / 1/2 cup flour (rye, oat, spelt, whatever you like)

2 tbsp coconut oil, soft

3 tbsp sunflower seeds 

3 tbsp pumpkin seeds

3 tbsp oats

3 tbsp chia seeds

½ cup / 70 g sesame seeds ( I used the black ones )

1 large tsp apple cider vinegar

1 tsp baking soda

120 ml water

1 ½ tsp sea salt

*optional: 1/2 tsp cumin seeds, caraway seeds, cracked pepper, dry rosemary


1. Preheat the oven to 170°C.

2. Combine all the ingredients in a bowl and then slowly add the water, bit by bit, until the dough begins to stick together and off the sides of the bowl.

3. Use a rolling pin to flatten out the dough. Don’t make them too thick ( aim for approx 3 mm) the thinner, the crunchier!

4. Using a knife, cut the dough into small rectangles, or the shape that you like

5. Place the baking sheet in the oven and bake for 30-35 minutes. Enjoy!


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