Cracker Time


Makes approx. 22 (9cm x 3cm shapes or approx. 44 5cm x 3cm shapes)

  • 2 tablespoons linseeds

  • 1/2 cup water

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 1/4 cup sesame seeds

  • 1/2 cup of quinoa flour* – see note below

  • 1/4 teaspoon salt

  • 1 1/2 tablespoons extra virgin olive oil


  1. Place linseeds in a small bowl with water and set aside.

  2. Put sunflower, pumpkin and sesame seeds in food processor and process to a crumbly


  3. Transfer to a bowl and add quinoa flour, salt, oil and linseed and water mixture. Stir

    until well combined.

  4. Turn oven on to 150°C.

  5. Take out half the dough and place it on top of greaseproof paper. Place another piece

    of greaseproof paper on top of the dough and use a rolling pin to flatten it into a thin,

    even slab.

  6. Remove the top layer of paper and using a knife, cut the dough into desired shapes.

  7. Slide the paper onto a baking tray and place in the oven.

  8. Bake for 25-30 minutes until crispy and golden (cooking time will depend on

    thickness of dough).

  9. Remove from the oven and break crackers into individual pieces, spread out on the

    tray (putting more well done ones in the middle and less done ones around the edge of

    the tray) and bake for a further 5 minutes.

  10. When the crackers are done, remove from oven and allow to cool for 5 minutes.

Recipe was a gift from

Check out this website for more fantastic recipes.