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Sprouted Seed Crackers

Updated: Jan 19, 2020

During a trip to San Francisco, I bought some crackers at Seed+Salt that were really delicious and totally sustained me through my travels. I decided to try a slightly modified (to incorporated sprouted seeds) version of a recipe I saw on They are super simple to make, have a nice, toasty taste, are made solely from seeds, and are so, so good with cashew cream cheese. You could also use sunflower, seeds, hemp seeds, poppy seeds, and/or nuts.

  • 1 cup water

  • 1 cup whole sprouted flax and/or chia seeds, or a combination of the two

  • 1/2 cup sprouted/dehydrated pumpkin or sunflower seeds

  • 1/2 cup sprouted/dehydrated sesame seeds

  • 1/2 teaspoon salt, plus more for sprinkling

  • additional flavors, optional: fresh or dried herbs, fennel or caraway, garlic, onion, chili peppers, etc.

  1. Preheat oven to 350 degrees and have a 10×15-inch tray at the ready (locals – you can buy this size stainless steel trays at McGuckins).

  2. Put all of the ingredients in a bowl and stir to combine.

  3. Set the mixture aside for about 10 minutes to allow the chia/flax to get a little gelatinous; this is your binder.

  4. Cut 2 pieces of parchment* the size of your tray.

  5. Place the seed mixture on one piece of parchment, then place the second on top and use a rolling pin or your hands to roll/pat out evenly. It will cover the whole tray/parchment.

  6. Put the rolled crackers in the oven on the tray, still between the two pieces of parchment and bake for about 30 minutes.

  7. Remove crackers from the oven and carefully flip them over, then remove the parchment that is on top.

  8. Use a knife or pizza cutter to cut into the shapes of your choice, sprinkle with salt and other seasonings as desired.

  9. Turn the oven down to 325 and put the cut crackers back in the oven, this time uncovered, and bake for another 15-30 minutes. After 15 minutes, the crackers on the perimeter of the tray will probably be done, so you can pull them out and place on a cooling rack and let the rest continue to cook until golden brown and crispy.

  10. Place on a rack to cool, then enjoy! Store whatever you don’t eat in a sealed container.

*You can skip the parchment, but I think it makes it a lot easier and you can use it over and over…

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