Crisp Bread Crackers: seedy in a good way

December 5, 2010

Every week, quite a few good-looking recipes get added to my “to make” list. In a sea of tempting treats, what recipe looked so good that I couldn’t wait to make it? A seeded cracker. I really love seeds. Seeds in and on bread and bagels, seeds on crackers, sunflower seeds on salads and in granola. Sesame anything.

My pal Michele wrote about these crackers here and I knew it wouldn’t be long before I made them. It helped that I had all the ingredients, including chia seeds, which I bought for another recipe a while back. You’ll notice that the original recipe is in metric, so I’ve posted it with my converted measurements below.  I rounded the measurements, because I don’t know about you, but I don’t want to try to measure 0.422675284 cups!

I’ve made these twice and I’ll make them many more times. They’re delicious plain, but also a good partner for some hummus or bean dip.


  • I reduced the salt from the 1 teaspoon called for in the original recipe because I thought they were too salty the first time I made them.
  • I used roasted unsalted sunflower seeds from Trader Joe’s. I think that raw sunflower seeds would also work.
  • I used Hodgson Mill Unprocessed Wheat Bran. It’s the stuff that looks like sawdust.
  • My guess is that you could substitute poppy seeds for the chia seeds, but I haven’t tried it.
  • I wanted these to be really crisp, so I baked them for an hour, then took them off the parchment, broke them into pieces, and put them back into the oven for about 10 minutes. You can see that mine are pretty dark; you can bake yours for less time for a softer texture.

Crisp Bread Crackers
converted and slightly adapted from here

1 1/2 cups sunflower seeds, unsalted
1/2 cup chia seeds
1/2 cup sesame seeds
1 cup wheat bran
3/4 teaspoon salt
1/2 teaspoon honey
2 cups water

Mix all ingredients in a large bowl and let sit for 20 minutes. If all of the water isn’t absorbed after 20 minutes, add a couple more tablespoons of wheat bran, stir, and wait a few more minutes. Divide onto two parchment-lined baking sheets and use a spatula to spread and pat it as thin as you can. Use a pizza cutter or knife to cut into squares. Bake at 335° F for about 1 hour, or until golden and crisp. To make them extra-crisp, take them off the parchment, break into pieces, and put back into the oven for about 10 minutes. Cool on a rack or on the baking sheets. When completely cool, store in an airtight container.

Interested in crackers? Check out these and these!


  1. These do look good! A healthy snack.

  2. I love finding recipes on other blogs to try – it’s one of the best parts of the food blogging community. Of course, there are so many good ideas I fear I’ll never have time to make them all 🙂 Your crackers look terrific! Homemade versions of store-bought foods are awesome.

  3. I love seedy crackers, these look fantastic! I bet they’d be great for a holiday cheese plate.

  4. LOL on the “seedy in a good way” bit…very cute. The crackers look wonderful, must add these to my list as well!

  5. I’m a sesame girl too. I like the idea that I could make these as a holiday treat and not be inundated with more sugar. A very timely recipe!
    (And I’ll probably use hemp for chia.)

  6. These look yummy to me. And I actually have all of those ingredients right now.

  7. Your crackers look perfect! I like that you got them to a golden brown.

    I need to make another batch of these since Dave and I both love them. Thank you for the conversions (I was too lazy to do that)!!

    The last time I made these I added some oat bran since I have a bunch of it.

  8. Yours crackers look wonderful — so much better than anything I could buy. I get a long list like the one you’ve got, and sometimes it’s hard to know where to start!

  9. Fantastic. They look delicious and easy. Thanks.

  10. These look very tempting-and my husband loves sesame anything…the more sesame, the better!!!!

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