Many seed crackers

Photographer: Kate

I stumbled upon this recipe on My New Roots, for those of you who don’t follow Sarah Britton’s health inspired blog, it’s full of delicious recipes that are as good for you as they taste. With a title like ‘Life Changing Crackers’, needless to say my interest was piqued. Aside from gathering all the ingredients, this is a really quick recipe to throw together. Incredibly moreish, packed full of goodness and texture, these were a hit at a team dinner last month. We ate them piled high with cheese, which I admit probably offsets some of their inherent goodness, but still…ya know… they’re yum!

I’ve tweaked a few things from the original recipe – I used olive oil rather than coconut as I love the flavour, a little golden syrup for sweetness, and plenty of chilli flakes for a good bit of heat. Rather than leave the mixture out for hours to dry before baking, I found using the lowest setting on our ovens for 20 minutes worked a treat.


1 cup sunflower seeds
½ cup flax seeds
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1 ½ cups rolled oats
2 tbsp chia seeds
2 tbsp psyllium husks
1 ½ tsp fine grain sea salt
1 tsp freshly ground black pepper
1 tbsp golden syrup
3 tbsp extra virgin olive oil
1 ½ cups water
2 tbsp fresh rosemary, chopped
2 tsp red chilli flakes


1. Combine all dry ingredients in a large bowl, mixing until well combined.
2. In a separate bowl or jug combine the olive oil, golden syrup and water.
3. Mix wet into dry ingredients.
4. Divide dough into three portions and roll each out between two sheets of baking paper to approx. 4mm thick. Remove top sheets of baking paper and transfer to baking trays.
5. Dry in the oven on Fan Forced at the lowest temperature (50°C) for approx. 20 minutes. Remove from oven and turn temp up to 160°C on Fan Forced.
6. Bake for 15 minutes, then flip over and bake for a further 10 minutes, until golden and crisp.
7. Remove from oven and allow to cool. Break into rustic cracked-sized pieces and store in an airtight container.