Homemade Seed Crackers


  • 1/3 cup sesame seeds unsalted
  • 1/3 cup sunflower seeds unsalted
  • 1/3 cup pumpkin seeds unsalted
  • 1/3 cup quinoa uncooked
  • 2/3 cup brown rice flour
  • 3/4 cup filtered water
  • 1/4 - 1/2 tsp salt
  • 1/4 - 1/2 tsp soy sauce , tamari or liquid aminos


  1. Preheat oven to 375. Line a large baking sheet with a piece of parchment paper and then rip off an extra piece of equal size.

  2. Combine all ingredients together in a large mixing bowl, stir well until thoroughly incorporated.

  3. Pour seed mixture onto the middle of the lined baking sheet.

  4. Place the extra sheet of parchment paper over top the mixture and press down to spread evenly over the baking sheet. Then use a small rolling pin (a wine or oil bottle works too) to spread the mixture out as thin as you can.

  5. Carefully remove the top piece of parchment paper and bake cracker mixture in the oven for 10 minutes

  6. After 10 minutes, the cracker mixture should be harder but somewhat malleable. Use a pizza cutter and slice crackers into squares, rectangles or whatever shape you like. Put them back into the oven and bake for 10 minutes more.

  7. Your crackers may be done at this point or depending on your oven and the thickness of the crackers, they may need more time. If they need to cook a bit longer, bake in 5 minute intervals until crackers are golden brown and crispy. Allow them to cool before storing in an air tight container.

Recipe Notes

*if using salted seeds, omit or cut salt

*circle crackers look nice but I actually prefer making the crackers square so there is no waste

*these crackers are plain but feel free to add in spices like rosemary, cayenne pepper or cinnamon to create different flavors!