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There seems to be something magical (yet crazy) about making your own versions of simpler things we usually can buy at the store such as chips, bread sticks and/or crackers but how about crispy seed crackers. What more can I say ? They’re seedy, they’re crispy, they’re wholesome, they’re great on their own, they go well with savoury stuff and you’ll probably never buy any crackers from any store again if you make these at home… too bad so sad, them’s the breaks !

crispy seed crackers


3 large oven-sized baking sheets (30-40 crackers per sheet)


  • 1/2 cup toasted sunflower seeds (65 grams)
  • 1/2 cup toasted squash seeds (65 grams)
  • 1/4 cup toasted flaxseed (40 grams)
  • 1/8 cup roasted sesame seeds (20 grams)
  • 3 cups flour (a combination of 2 or 3 flours totalling 375 grams). I used 1 cup rye flour, 1 cup multi-grain flour and 1 cup whole wheat bread flour (125 grams each).
  • 1/3 cup extra flour (to thicken the mixture later if necessary and flouring work surface) (40 grams)
  • 1-1 1/2 tsp sea salt (4-6 grams)
  • 1/2 tsp ground pepper (maybe some cumin too)
  • 1/4 cup olive oil (50 grams)
  • 1/8 cup dried herbs mix - i use French "herbes de provence", a mix of rosemary, thyme, basil, oregano (8 grams)
  • 1-2 tbsp honey (20 – 40 grams)
  • 1 tsp baking powder *(in North America, double to 2 tsp)
  • 1 cup water (225 grams)
  • 2 eggs (110 grams)
  • Garnish : 2 tbsp of small seeds (sesame,poppy,flaxseed) + 1 tbsp coarse sea salt


  • in a food-processor, carefully pulse the sunflower seeds until they form a fine powder (but not a butter) and transfer to stand-mixer (or mixing) bowl
  • repeat this step with the squash seeds, then flaxseeds, then sesame seeds and transfer to your mixing) bowl
  • combine the seed powders with the flours, the, salt, the baking powder and dry herbs or spices and mix
  • in the food-processor, combine the oil, honey, eggs and water and transfer to your mixing bowl
  • in the a stand-mixer with the dough hook attachment, mix everything on a slow speed for 2 minutes (or by hand with a large spoon for several minutes)
  • when it forms a firm, unsticky ball. (add flour or water as needed) then transfer the dough to a floured surface and knead briefly until the dough feels slightly tacky but not sticky
  • separate the dough into several balls (i divide the 1 kg of dough into 3 equal pieces of about 330 grams each and wrap in film and refrigerate for an hour minimum, you can refrigerate the rest for a few days or freeze for longer)
  • remove from the refrigerator and let sit for 5-10 minutes before using
  • heat your oven to 150°C / 300° F
  • line a baking sheet with waxed-paper
  • on a large well-floured surface and using a rolling pin, roll the dough out until it is relatively thin (2 mm or 1/16 inch)
  • if the dough sticks to your floured surface or rolling pin, flip the whole thing over and re-flour
  • when almost thin enough, sprinkle the dough's surface with the garnish of small seeds and coarse salt and roll the pin over the dough to push them in slightly
  • using a pizza cutter or a pastry wheel with a wavy edge, cut the dough into your preferred cracker size and shape (I like long rectangular shapes about 1X4 inches and i use a ruler)
  • using a thin spatula (or the ruler), gently transfer the shapes to the prepared baking sheet (because the crackers won't spread or rise much, they can almost touch)
  • make a little ball with the remaining dough, roll it out again and re-sprinkle with the seed garnish and continue cutting out the cracker shapes until finished
  • if making 2 sheets simultaneously, you can bake 2 sheets at the same time (by rotating each every ten minutes, they will be ready after approximately 25 or 30 minutes, well-dried, and crisp
  • after removing from oven, leave the crackers on the baking sheet so they crisp up more
  • let the crackers cool for 15 minutes
  • they should snap when cool but if not, then return them to the oven for a few more minutes
  • you can keep them in a tin container on the counter for a week (but they’ll be gone too quickly) or freeze them if you’ve made the full batch