These seeded crackers with rosemary are a real power snack! Serve them with hummus, with your salads or just munch them on their own. They contain a combination of seeds and are really simple to make.
The addition of rosemary to these crackers really gives them an amazing flavour too!
They contain no gluten and are full of healthy fats, protein and fibre so they will definitely keep you full too.
Why you’ll love this recipe:
- Gluten free – no flour needed!
- High in fibre – 3 crackers have 6g of fibre
- Flexible – mix up which seeds you use
- Filling and nutritious – seeds are a nutritional powerhouse
What ingredients do you need for seeded crackers with rosemary:
- Chia seeds
- Flax seeds
- Sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Salt & pepper
- Dried rosemary
- Olive oil
Why make your own crackers?
Making your own seeded crackers, is a great option if you buy a lot of shop-bought snacks or crackers.
If you check the ingredients in many of your favourite snacks you may be surprised at home much ‘extra’ ingredients they contain. These ingredients are there just to extend the shelf life and/or to help the ingredients bind together; they’re not there for your health!
Remember – if you don’t recognise the ingredient as something that you would have in your own kitchen then don’t eat them!
Health benefits of seeds
All the seeds have so many different health benefits so it’s great to have a variety in there.
Sesame seeds are a great source of plant-based calcium, shelled hemp seeds have one of the highest amounts of protein in any seeds and linseeds (flax) are an amazing source of fibre. They are all a great source of plant-based omega 3s. They are all packed full of so many vitamins and minerals too.
Storage & Shelf Life
Once completely cooled, store the seeded crackers in an airtight container at room temperature.
They will keep crisp for up to a week.
Recipe Tips
- Score before baking: I like to score the crackers with a knife before baking. It makes it really easy to break them into nice cracker shapes afterwards.
- Which seeds: You can change up some of the seeds in this recipe. Just keep the quantities the same. Don’t miss out the chia and flax though as they help them to bind.
- Do you need olive oil: I like to use a little olive oil as it gives a crispier finish. However, they will work ok without the oil, if you prefer.
If you enjoyed with Seeded Crackers with Rosemary recipe, why not try:
Seeded Crackers with Rosemary
Ingredients
- ⅓ cup chia seeds (60g)
- ⅓ cup whole flax seeds (60g)
- 1 cup boiling water (250ml)
- ½ cup sunflower seeds (60g)
- ½ cup pumpkin seeds (60g)
- 4 tbsp sesame seeds
- 1 tsp sea salt
- Black pepper
- 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- Add the chia, flax and water to a large bowl. Mix well and leave for 10 mins to thicken.
- Preheat the oven to 180C (160C fan) or 350F. Add all the other ingredients to the bowl and mix thoroughly.
- Press down into a large, lined baking tray (24x34cm). Score with a knife into 24 small squares. Bake for 50 mins. Allow to cool and a cooling rack until hard. Once cool, break into crackers.
Notes
- My baking time is 50 mins. Check at about 40 mins and shorten the time if necessary. Each oven is slightly different. You want the crackers brown and crunchy but not too dark and burnt.
- You can use most seeds in the is recipe. Just keep the quantities the same. Don’t miss out the chia and flax though as they help them to bind.
- I like to score them with a knife before baking as it makes it really easy to break into a nice cracker shape afterwards.
- Once baked, they will last for 6-7 days in an airtight tub.
- I like to use a little olive oil as it gives a crispier finish but they will also work without the oil.
These were very simple and tasty. Don’t spread them too thin
Glad you liked them. And yes they don’t need to be too thin or they will burn.
Can you freeze these crackers
Hi Jenny, I haven’t tried freezing these ones.
What about adding a little honey or maple syrup? Will that make them burn?
You could if you want to but it probably will burn a little. It honestly doesn’t need it though!
Very good and crispy
Glad you enjoyed them!
Would you expand on the calorie facts, I didn’t understand your explanation.
55 calories per “k”, does that mean kilograms?Thanx much
Hi, it makes 24 and they are 55kcal each (kilocalories is the full name for calories in the UK).
I really enjoy your recepies… As you said that the oven should be preheated at 150°C but for how much time do I preheat it?
My oven has a light that tells me when it’s reached the required temperature. If you don’t have that then I’d say about 15 minutes.
I put in roasted garlic! Yummy
Great addition – sounds amazing!
Thanks a lot for your recipe so tasty
But I need to ask something l heard that the seeds when we put in the oven will be no healthy is that right ▶️
Hi, there is some evidence that there would be some degradation to the heat sensitive nutrients like Vitamin E. However, they are still healthy and full of protein and fibre (and no nasties!).
These were thoroughly enjoyed. I added some nigella seeds and a few pine nuts. Thank you for sharing.😋
Loving your additions! Glad you enjoyed the recipe xx
Lovely! Thank you for sharing! Can I replace the chia seeds with something else?
They are one of the really good binders in the crackers. You could try using more flax instead but I haven’t test it, sorry.
Really good Seed Crackers … I added Oregano, Hemp Seeds and uncooked Quinoa as well. I LIKE them very much!
So glad you liked them! And I’m loving your extra add-ins!
In what amounts
The recipe is at the bottom of the page 🙂
I used Everything Bagel seasoning instead of just sesame seeds and the garlic and rosemary was amazing! This is a great recipe. Thanks for sharing!
Glad you liked the recipe! Loving the idea of the everything bagel seasoning too.
I like the everything bagel seasoning idea too🥰
Did you just substitute the sesame seeds for 4tbs of Everything but the Bagel blend and omit any extra salt?
Can we make it without dried rosemary will it work
Yes you can just leave it out if you prefer.
Can these be frozen please.
I just made a batch.
Addicted already.
Maybe next time I will take out the rosemary and drizzle with chocolate.
I haven’t tried freezing them sorry. You can store in the fridge to make them last a little longer.
I will bake these
Enjoy!
These look delicious! Have you tried the recipe with ground flaxseed? Wondering if that would work to substitute whole ones 🙂
Thank you for sharing. Your fb post came up in my feed
I haven’t tried them with ground flax. It will probably work – let me know if you try!
Perfect easy recipe and forgiving with swaps. I didn’t have sunflower seeds so I used chopped up unsalted roasted cashews. I used 1/2 teaspoon fresh rosemary as I didn’t have dried, and I also used x4 Tablespoons of everything bagel seasoning.
Yes it’s very forgiving! So glad you liked it. And I’m loving the sound of the bagel seasoning addition!