Seedy Crackers

The best crackers are the ones with lots of seeds and these ones defiantly hit the mark! Use whatever you have available and customize to the flavours you love the most.


I don’t know about you but I think that charcuterie makes for some of the best dinners! It’s so easy and in my opinion the perfect plan for a busy Saturday or basically any Award Show! Now, in my opinion, there are pieces of charcuterie that you can't mess with and for me, those are crackers and grainy mustard. To me as long as you have those 2 things you can’t go wrong. You can throw almost anything with those 2 things and have a winner.

Now for me, I really love crackers that have lots of seeds and nuts in them. I have attempted to make crackers on a few occasions but have never been able to get them just right. That is until I was recently reading about baking your crackers in a loaf pan and then slicing after and re-baking. Seriously, I have been trying to roll my crackers out for so long and have never been able to get them thin enough - this was life changing!!! The key is to let your loaves cool completely and use a very sharp knife so that you can get those slices super thin.

The other great thing about this recipe is that it makes a big batch. So while this is a bit involved and does take you some time to make they freeze great so you will reap the benefits for many weeks to come!


prep time 30 minutes

cook time 1 hour 40 minutes

total time 2 hours 10 minutes + cooling time

servings approx. 80 crackers


4 cups flour

2 tsp baking soda

1 tsp salt

1/4 cup brown sugar

1/4 cup maple syrup

2 cups milk

1/2 cup pumpkin seeds

1/2 cup pine nuts

1/2 cup flax seeds

1/2 cup sesame seeds

Preheat oven to 350. In a large bowl combine flour, soda, salt, brown sugar, pumpkin seeds, pine nuts, flax seeds + sesame seeds.

In a small bowl combine the maple syrup and milk and stir well. Add your liquid to the flour mixture and stir until fully combined (your mixture will be very sticky).

Divide mixture between 2 well-greased loaf pans and bake for 35-40 minutes or until loaf is golden brown. Remove from the loaf pan and allow to cool completely on a cooling rack.

Once completely cooled slice into very thin slices (approx. 40 per loaf). Bake slices In a single layer on a sheet pan for 15 minutes until golden brown. Allow to cool before storing in a plastic container or ziplock bag.