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March 27, 2016


Those crackers are a life saver if you're on a gluten- or grain free diet. They taste delicious, keep well, loved by everyone, taste great as they are or with butter, avocado, guacamole, cheese, hummus ... Make a big batch and freeze what you don't use in the next week! You can also change the kind of nuts and seeds you're using and make this a nut free cracker by only using seeds. Basic recipe is 1 cup of Linseeds and/or Chia seeds and 3 cups of any other nuts or seeds plus 500 ml of water. Add to this salt and pepper and any herbs or spices that you like. I like the rosemary, sage and garlic combo, but try cumin, coriander, garlic or curry powder with additional chili or turmeric. The ideas are endless.

  • Prep: 1 hr
  • Cook: 20 min
  • 1 hr

    20 min

    1 hr 20 min

  • Yields: 100 crackers


1/2 cup Chia seeds

1/2 cup Linseeds

1/2 cup Sunflower seeds

1/2 cup Pumpkin seeds

1 cup Sesame seeds

1/2 cup Almonds

1/2 cup Walnuts

Or instead of the above use 1 cup of either Chia seeds or Linseeds and 3 cups of any other nuts or seeds, or mixture of any nuts of seeds that you have available.

10 Gloves of garlic

3 tbsp Rosemary and Sage, chopped (use more if you like)

2 tsp Kelp granules, smoked or not smoked

2 1/2 tsp Salt

1 tsp Pepper, freshly ground

500 ml Water (use just a little bit less)


This recipe will make about 4 big baking trays with around 20 crackers on each tray. From start to finish it'll take about 1 hour and 15 to 1 hour and 30 minutes.

It is best to use "activated" nuts and seeds. Not Chia seeds and Linseeds, but all the other seeds and nuts. Soak seeds or nuts for at least 12 hours in salted water, rinse well and dehydrate until crispy. Check out my recipe "activated nuts and seeds" for more information.

Finely ground Chia seeds and Linseeds. Place in a big bowl.

Grind all other nuts and seeds, one kind at a time, more or less finely. It really depends on how fine or rough you like your crackers. I personally like the nuts and seeds quite finely ground. Feel free to not grind the Sesame seeds, makes the crackers look quite nice with those intact. Add to the Chia seeds and Linseeds.

Finely chop garlic and herbs. Add together with kelp, salt and pepper to nut mix. Mix until very well combined. Another quick and easy way to chop herbs and garlic is to put everything into the blender with 100 to 200 ml of the water and blend into a green garlicky slurry. Add this to your nut and seed mixture.

Add water and work through until you have a dough like texture.

Divide into 3 or 4 equal amounts. Roll one amount out between two sheets of baking paper. The thinner you roll, the crunchier and more brittle the crackers will be. Bake for around 10 minutes, take out, turn around and cut into desired shapes. Place back in oven for another 5-10 minutes. Watch them well why they are baking as they can burn quickly. Do the same with all the dough.

Once finished, take out and allow to cool on a wire rack. Store in airtight container, keep in fridge or freezer if storing for more than a week.