Seed Crackers

My Swedish friend, Malin, used to make these all the time when we were neighbors in Japan. I love them so much with dips and spreads and on their own. When made thin, they are crunchy and crispy. When spread thicker on the baking sheet, they are a little chewy. I love them both ways, but be careful not to overcook them if you are spreading them thin.


• 1 cup sesame seeds
• 1 cup sunflower seeds
• ¼ cup almond flour
• ¼ cup buckwheat flour
• 2-4 T water
• ¾ t sea salt
• ½ t ground pepper
• other herbs and spices to taste, such as rosemary and lemon zest, oregano and thyme, dried parsley and basil


Preheat oven to 350 degrees F.
Pulse dry ingredients in food processor and add water to make a paste. Don’t over-process.
Transfer to a baking sheet lined with parchment paper and spread evenly with a spatula or the back of a spoon. You can also flatten evenly by placing another piece of parchment on top and rolling with a rolling pin.
Bake 15-20 minutes until edges are golden brown. Slice with a knife while still warm in the pan and break into pieces after it has cooled. Store airtight for up to a week.

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