Seed crackers are a favourite savoury snack and they're even better when you can make them yourself.


  • 1/2 cup sunflower seeds

  • 4 tablespoons chia seeds

  • 1 cup linseeds

  • 1 1/2 cups Kellogg’s Guardian

  • 2 1/2 cups (625ml) water

  • 1/4 cup sesame seeds

  • 1/2 teaspoon sea salt

  • 2 tablespoons coconut or olive oil


  • 1.

    Heat oven to 160C and line a large (42cmx 34cm) baking tray with greaseproof paper.

  • 2.

    In a medium bowl combine linseeds and chia seeds with water, stir and set aside to gel for 10 minutes.

  • 3.

    In a large bowl combine Kellogg’s Guardian, sunflower seeds, sesame seeds and sea salt.

  • 4.

    Once chia and linseeds have gelled with the water, add to the Kellogg’s Guardian mix with oil and stir well.

  • 5.

    Spread out evenly onto oven tray and allow to set for 30 minutes.

  • 6.

    Cook in the middle of oven for 1 hour, turn over and make incisions into the crackers so they can be easily broken, then place back in oven for a further 40 minutes.

  • 7.

    Cool completely on tray, break into pieces and store in an airtight container. Makes 30 crackers

Nutritional information

Nutritional analysis per serving (1 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serving suggestions:

  • With fresh tomatoes, avocado and sprouts for a vege-rich lunch.
  • With a smear of tahini and honey for breakfast on the go.
  • Part of a colourful grazing board with fresh vegetables, cheese, olives, nuts and fruit.

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