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Thyme & Sunflower Seed Crackers

Thyme & Sunflower Seed Crackers

Sometimes you just need something with a crispy cracker crunch. Lets be honest.

Now I am not saying that carrots, celery, broccoli, peppers or many other of our vegetable friends don’t supply us with that satisfying crunch, I am talking about those times that we want just a little more, something a little different…a little something more like a cracker!

There I said it! Sometimes we just want a cracker with our hummus, a toast with our almond butter or a chip with our salsa! I hear you load and clear, it is variety that keeps us interested in the foods we choose.

So lets talk about crackers.

Have you scanned the grocery store isles for a “healthy cracker” before? What did you find? An ingredient list 20-50 items long with ingredients that don’t appear to be English, much less what we can pronounce or have ever seen in nature. What is up with that?

Don’t give up so soon, there is a light at the end of the tunnel…and its known as Seed Crackers.

Seed Crackers taste, crunch, snap and crisp just like the typical crackers we find in the grocery store…but they don’t contain the refined flour, cheap oils or other fillers that many of the more processed crackers on grocery store shelves contain. Seed Crackers are made just as they sound, from seeds! They can be made from many different kinds of seeds depending on your preference…flax, chia, quinoa, sunflower, sesame…the list goes on.

Try a homemade seed cracker….

Thyme & Sunflower Seed Crackers


1 1/2 cups Roasted Sunflower Seeds

1/2 tsp Sea Salt

1 tbsp dried Thyme

1/4 cup Water (just enough to form dough)

Option: 1-2 garlic cloves


(1) Preheat the oven to 325 degrees F. Pour sunflower seeds, sea salt, thyme and optional garlic into the bowl of a food processor. Pulse until the broken down into a rough meal.

(2) While food processor runs, add just enough water to form dough.

(3) Line baking sheet with parchment paper, using damp fingers, spread the dough out into a thin layer. Lay a second sheet of parchment on top of the dough roll out dough.

(4) Bake for 25-30 minutes, until the crackers are crisp and just barely browned. Remove from oven and score the dough immediately into squares. Store in an airtight container, they will keep in the pantry for 7-10 days.


What’s your crunch?

Be Well!


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