Denise says:

  • These healthy moreish home-made 6 seed crackers are a tasty snack by themselves or with Chevington’s new Artisan Brie creamy cheese and chutney.
  • Made from just seeds, vegan and no nuts and above all easy to make.
  • Preparation Time: 10 minutes plus 15 minutes
  • Cooking Time: 1 hour
  • Serves: 10


  • 150g sunflower seeds
  • 85g pumpkin seeds
  • 80g chia seeds
  • 50g white sesame seeds 50g black sesame seeds or nigella
  • 30g brown linseed
  • ½  teaspoon salt
  • 350ml water
  • 1 tablespoon dried herbs thyme or oregano
  • 1 teaspoon chilli flakes or black pepper


  1. Preheat oven to 170C
  2. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
  3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed biscuit than a cracker.
  4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
  5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.