Seeded Crackers with Rosemary are crunchy, savory, and nutrient-rich. Made from a wholesome mix of seeds and herbs, they offer a delicious alternative to store-bought crackers. Perfect with dips, cheeses, or on their own, they are a great make-ahead snack that stores well and supports a healthy lifestyle.
Ingredients
1⁄3 cup chia seeds
1⁄3 cup whole flax seeds
1 cup boiling water
1⁄2 cup sunflower seeds
1⁄2 cup pumpkin seeds
4 tablespoons sesame seeds
1 teaspoon sea salt
Black pepper to taste
1 teaspoon dried rosemary
1 tablespoon olive oil
Instructions
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In a large bowl, mix chia seeds and flax seeds with boiling water and let sit for 10 minutes to thicken
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Preheat oven to 350°F (180°C or 160°C fan)
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Add sunflower seeds, pumpkin seeds, sesame seeds, salt, pepper, rosemary, and olive oil to the thickened mixture and mix well
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Spread the mixture evenly on a lined 24×34 cm baking tray and score into 24 squares
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Bake for 50 minutes until firm and golden
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Let cool completely on a wire rack before breaking into crackers
Serving Suggestions
Enjoy with hummus, guacamole, or your favorite spread. These crackers also pair well with soups or make a crunchy base for cheese and veggie toppings.
Storage
Store in an airtight container at room temperature for up to two weeks. To maintain crispness in humid environments, place parchment paper inside the container.
Tips
Press the mixture evenly in the tray for uniform baking. Try other herbs like thyme or oregano. Add a pinch of chili flakes for a spicier version.
Variations
Substitute or mix in other seeds like hemp or poppy seeds. Add finely chopped walnuts for extra crunch. Use fresh rosemary for a stronger aroma.
FAQs
Can I use other seeds? Yes, just keep the total amount of seeds the same.
Are these crackers gluten-free? Yes, this version contains no gluten.
How long do they stay crispy? Up to two weeks if stored in a dry, airtight container.
Crispy Seeded Crackers with Rosemary (Easy Recipe)
Ingredients
Equipment
Method
- Combine all-purpose flour, whole wheat flour, salt, baking powder, rosemary, sesame seeds, flax seeds, and poppy seeds in a large mixing bowl.
- Add olive oil and water to the dry ingredients, then mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead briefly until it becomes smooth and cohesive.
- Divide the dough in half and roll each portion very thinly between two sheets of parchment paper using a rolling pin.
- Place the rolled dough on parchment paper onto baking sheets and score it into desired cracker shapes with a sharp knife or pizza cutter.
- Bake the crackers at 350°F (175°C) for 20-25 minutes, or until they are golden brown and crispy.
- Allow the crackers to cool completely on a wire rack before breaking them apart and serving.