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

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.

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 7 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.


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33 Comments on "The I-Can’t-Give-Up-Crackers Crackers Recipe"

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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!


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.


Thanks bunches for the cracker recipe!


Worth a try, but the flipping and long bake time are a buzz kill. I have a grain-free cracker recipe with olive oil and an egg, but very similar to this. You roll it out between two sheets of parchment paper, cut with a pizza cutter, then back for a mere 15 minutes — no flipping.


I appreciate the suggestions. Andrew, I went to the link for the cheese crackers….cheddar, which I cannot have. Anne, that sounds good but I can’t have mozzarella due to headaches. Thanks everyone, but I guess I’ll give up on the crackers.


For those that need to be gluten free and don’t have time to bake. RW Garcia makes really lovely three seed sweet potato crackers. As they are difficult to find, I have been thinking of making my own though. There’s a neat potato/rice flour Indian recipe here ( which I am also thinking of trying.


Those R.W. Garcia crackers are often found at Costco!


Thanks because I am a cruncher and love crackers. I gave them up for the most part due to being highly processed but every once in a while I get weak. A week ago I found a recipe for cheese crackers. OMG! They are so good! I can’t believe how simple. I think taste better then the red box too! I will be trying more. THANKS!


Can you use ground flax in this recipe instead of the whole flax seed? Thank you!?

Dorothy Reinhold

Linda! I want you to know I have stalked your alley project and I think it — and YOU — are brilliant!


I made a seed based crackers and the only disappointment was I didn’t add enough garlic powder. I like the texture, color and essence but I should have added more garlic powder for the amount of flour. It was easier then I thought too.


Tanya, what flour?


I don’t have pumpkin seeds on hand. Should I just leave them out or add extra of the other things to make up for it?


Hi Jenna – I’m guessing the proportions will be a bit off. You could simply increase the sunflower seeds, or maybe try substituting pine nuts or unsalted pistachios?

Debbie Barnett

After 30 minutes they still free pliable… Do they crisp up after Cooling in the air or do I need to cook them longer?


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!


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:


I would love to have crackers! I have Celiac Disease and, of course, eat no wheat, rye, or barley. I also do not eat corn in any form, fresh or corn products. I have chronic migraines and go by a list or trigger foods…so I eat no seeds or nuts. I’m allergic to shellfish, strawberries, and chocolate, also. Sugar in any form is something I also avoid. So I eat few processed foods. And, that means most gluten free products are on my “do not eat” list. Now with all that said, is there any way I can make a cracker that I can eat? Thanks.


Hi Mary –

I did a little searching, and all the gluten-free cracker recipes I was able to find had some kind of seeds or nuts (or nut flour) in them.

Can you eat dairy? If so, I’m wondering if maybe a cheese-based cracker might be an option? Something like these, but using a gluten-free flour instead.

Bob’s Red Mill’s All-Purpose GF Baking Flour might work instead of the whole-wheat flour:

If you do try adapting those, please be sure to report back!


Thanks, Andrew! I do eat/drink some dairy. I cannot have hard cheese, such as, cheddar; they are a no-no on the headache list. I already use a GF all-purpose flour. Will check the suggested link and let you know.


I’ve made cheese cracker with mozzerella and lots of herbs plus a tiny bit of salt.


I just made these. I added hamp seeds, sesame seeds, oregano, cayenne pepper, onion powder and thyme. Really good but for some reason the crackers stuck to the paper and it was almost imposible to flip. Not sure why because I did use oil spray on the paper. Do you think next time I should use a nonstick baking pan?

Jamie Dillon

I like to use a silpat instead of paper. That should help. 🙂