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–+ servings

Four Seed Crackers

These four seed crackers are a great high protein, low carb snack to enjoy at any time of day. Pumpkin seeds, sunflower seeds, chia seeds, and flax seeds are mixed with Italian seasoning, salt and water to create a crispy crunchy cracker.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 25 crackers

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Add the pumpkin seeds and sunflower seeds to a blender or food processor. Pulse until seeds from a flour-like consistency.
    Two images. First is pumpkin seeds and sunflower seeds in a blender. Second is seeds ground into a flour in blender.
  • Add the ground pumpkin and sunflower seeds to a large bowl along with chia seeds, ground flaxseed, Italian seasoning and salt. Mix them together.
    Two images of a white bowl. First is ground pumpkin seeds, ground flaxseed, salt, and chia seeds. Second is dry ingredients mixed together in the bowl with a spatula.
  • Stir in the water until it forms a wet batter.
    Two images of a white bowl. First is white bowl with dry ingredients and water poured ontop. Second is the cracker batter in the white bowl with a spatula.
  • Place the batter on the parchment paper and spread out into a thin layer using a silicone spatula, about ¼" or ½" thick.
  • Sprinkle 2 teaspoon of pumpkin seeds and sunflower seeds on top. Press in with the back of the spatula.
    Two images of a baking sheet with parchment paper. First is uncooked batter smoothed out onto parchment. Second is cooked batter on the parchment.
  • Bake for 40-50 minutes, or until edges are golden brown and crackers are crisp.
    Remove from oven and let cool 5 minutes before transfering the parchment and crackers onto a cutting board. Slice into cracker sizes.
    A baking sheet with the baked cracker seed dough sliced into squares and a pizza cutter.

Recipe Notes:

Leftover crackers can be stored in an airtight container in the fridge for up to one week. These crackers also freeze well. Add them to a freezer bag or container, removing as much air as possible. These can be stored in the freezer up to 6 months.
  • Do not use pumpkin seeds or sunflower seeds with the shell on! The seeds must have shells removed.
  • Use ground flax seeds for this recipe. Flax seeds need to be ground in a coffee grinder and will not grind into a flour-like consistency in a regular blender because the seeds are too small for the large blade.
  • I prefer to use raw pumpkin seeds and sunflower seeds, but you can also use roasted salted seeds purchased from the store. Or you can toast them yourself before making the recipe.
  • Crackers can be thick or thin depending on your preference. For thinner crackers, use the spatula to spread crackers to cover the entire baking sheet surface. We like ours a bit thicker, similar to a granola bar thickness.
  • A pizza cutter is the easiest way to slice these into small squares! It’s my favorite tool for slicing crackers and homemade granola bars. A knife will also work, but not as smoothly.

Nutrition Info

Calories: 57kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 49mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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