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Crispy Seed Crackers



Crispy nutty crackers

  • 200 g sunflower seeds
  • 100 g sesame seeds
  • 60 g brown linseed
  • 2 level tbsp Psyllium husk
  • 500 g lukewarm water
  • 6
    Preparation 5min
  • 7
  • 8
  • 9

Recipe's preparation

    Dough will be sticky
  1. Turn oven to 160 degrees Celcius

    1. Weigh 200g Sunflower seed into bowl Closed lid
    2. Weigh 60g Linseed into bowl Closed lid
    3. Weigh 100g Sesame seeds into bowlClosed lid
    4. Add 2 tablespoons of psyllium husk to bowlClosed lid
    5. Weigh 500g water into bowl.Closed lid
    6. Combine ingredients by setting at Gentle stir settingStir speed for 5 seconds. Check and escape down sides
    then repeat if necessary.
    7. Leave mixture to rest for 10 minutes and prepare trays by lining with either baking paper or silicone sheets
    8. Mixture will resemble a sticky gluggy dough.
    9. Spread mixture as thinly as possible into prepared trays. NO Holes. I use slightly wet hands to help and swirl as necessary.
    10. Bake @160 degrees for 45 minutes. Check for 'crispiness' and cook longer if necessary.
    11. Once crisp remove from oven, allow to cool then remove baking paper. Break into shards and serve with your favourite Thermi Dip or cheese. Store in an airtight container.


Makes about 3 or 4 lamington size trays. I use slightly damp hands to help spread the mixture.Could add other seeds such as Chia or pumpkin and adjust accordingly

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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