Easy Rosemary Seed Crackers (Gluten-Free)

By Diana Layton · 2026-10-21

Rated 5 out of 5 from 1 rating

These homemade Super Seed Crackers are wonderfully crunchy, full of flavour and packed with wholesome goodness! Made with pumpkin, sunflower, sesame and flaxseeds, they're naturally gluten-free, rich in fibre and a great source of healthy fats. Perfect for dipping into hummus, pairing with cheese or enjoying as a nourishing snack.

Ingredients

• ½ cup sunflower seeds (approximately 70g)
• ½ cup pumpkin seeds (approximately 65g)
• 3 tbsp sesame seeds (approximately 27g)
• 3 tbsp flaxseeds (approximately 21g)
• 1 tbsp psyllium husk
• 1 cup boiling water (240ml)
• 1 tbsp extra virgin olive oil
• ½ tbsp finely chopped fresh rosemary or 1 tsp dried rosemary
• ½ tsp sea salt

Method

1. Preheat your oven to 150°C (130°C fan) and line a large baking tray with non-stick baking paper.
2. Add the sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, psyllium husk, rosemary and sea salt to a large bowl. Pour in the boiling water and olive oil, then stir until everything is well combined.
3. Leave the mixture to rest for approximately 5 minutes, until the seeds have absorbed the liquid and the mixture becomes thick and slightly gel-like.
4. Transfer the mixture onto the prepared baking tray. Using a spatula or the back of a spoon, spread it into a thin, even layer, approximately 2–3mm thick.
5. Bake for 45–60 minutes, or until the crackers are golden, completely dry and crisp. Check towards the end and bake a little longer if necessary.
6. Switch off the oven and leave the crackers inside with the door slightly ajar to cool and dry further.
7. Once completely cool, break into rustic pieces and enjoy with your favourite dips, hummus or cheese