The I-Can’t-Give-Up-Crackers Crackers Recipe

Multi Seed Vegan Crackers

So, I looked at the October Unprocessed challenge, and I’m thinking, no problem – I’ve got this one in the bag. I make almost all my food from scratch. Shop the perimeter of the store. Have a garden that I preserve and freeze from. I write a blog focused on clean eating, for crying out loud! But before I throw my shoulder out patting myself on the back, I have a dirty little secret.

I love crackers.

Now, not to say that all crackers are über-processed, but I’m thinking the majority of them wouldn’t pass the Kitchen Test. So if I was really going to embrace this month free of processed foods, I knew I was going to need crackers and I knew I was going to need to make them myself.

The results of this quest are these Multi-Seed Crackers – chocked full of whole foods thanks to October Unprocessed sponsor, Bob’s Red Mill. So simple to make and totally customizable, plus vegan and gluten-free to boot. They’re super on their own but it’s really a party when paired with dips like  No Bean Spiced Carrot Hummus or Edamame Miso Dip.

These crackers are so delicious and so addicting, you just may never need to buy crackers again!

How to Make Multi-Seed Crackers

Homemade Multi-Seed Crackers
4.43 from 56 votes

Multi-Seed Crackers

Simple to make and totally customizable, these multi-seed crackers are so delicious and so addicting, you just may never need to buy crackers again!

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 20 large crackers
Calories 71 kcal
Author Linda Whittig


  • 1 cup water
  • 1/2 cup Flax seeds whole, raw
  • 1/2 cup Chia seeds whole
  • 1/2 cup Sunflower seeds raw
  • 1/2 cup Pumpkin seeds raw
  • 1/2 teaspoon Maldon sea salt
  • Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
  3. Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
  4. Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.
  5. Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
  6. Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
  7. Stored in an air-tight container they will stay fresh for a week.

Recipe Notes

Recipe inspired by Gluten Free Girl.


About the Author

Linda Whittig’s food blog, Bistro One Six,  focuses on clean eating recipes, gardening, and living a healthy lifestyle in Idaho. One of Linda’s big achievements this year has been to turn the alley behind her house into an edible vertical garden, which had the unpredicted side-effect of turning the block into a community, and neighbors into friends. Visit her site for more information on The Alley Project, along with lots of recipes to making weening off processed foods delicious and easy. You can also find Linda on Facebook, Pinterest, and Instagram.

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I make these crackers from time to time and love them! I eat mostly plant based, and mostly grain free, and use these for everything from ‘cheese’ and crackers to flatbread bases for avocado and hummus.

In my personal experience, I find grinding some of the flax helps with the binding a lot better, and rolling the mixture out between two pieces of cling wrap help me get a consistently even- and thin- cracker. I also score the dough with a pizza cutter and snap them apart when I flip for the final bake!


I agree about grinding the flax seed!


Some recent research in Sweden found grinning flax seed released something undesirable. I can’t remember what, but worth looking up. We could grind the chia??




Or oven parchment. Which you can reuse many times, I’ve found.


We’ve used a recipe from Alton Brown to make seedy crisps and they are lovely. One thing we did to get nice thin crisps was use a pasta roller machine. It needs to be done carefully, slowly, so the seeds don’t rip the sheet but it does work nicely.


Just wondering the carb count on these delicious crackers?


Hi Lizette — I don’t provide detailed nutritional information, because it’s likely to be wrong (since you may adjust the recipe or create different-sized portions, and because I prefer to focus on eating unprocessed/real food, rather than focus on the numbers. My recommendation is to use an online nutrition calculator and enter all the details in yourself with the exact ingredients and amounts you’re using. This is one option:

Bonnie K.
Bonnie K.

Simple and looks like a fairly easy way to make one’s own crackers. I’m going to give this a try. Thank you!


Thanks bunches for the cracker recipe!