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Rosemary & Black Pepper Seedy Crackers

Updated: Jan 30, 2023

If you area fan of Mary's Gone Crackers or Carman's Nut & Seed Crackers then this recipe is for you! These are gluten free, incredibly delicious, nutrient dense, much cheaper than the store bought variety & I love the drama of the shard shape as apposed to tiny circular crackers. These crackers are really easy to make & store in an airtight container for up to three weeks so they are a great addition to your meal prep routine.

Regular nut & seeds consumption is attributed with lower rates of obesity, type 2 diabetes & heart disease. Nuts contain the amino acid arginine, which supports detoxification reactions, wound healing, hormone secretions & the formation of nitric oxide necessary for the tone & function of blood vessels. In addition, nuts & seeds are fiber rich & contain numerous vitamins, minerals & phytochemicals.

Rosemary & Black Pepper Seeded Crackers


2 cups of almond meal

1 cup of pumpkin seeds

1 cup sunflower seeds

4 tbsp of psyllium husks

1 cup of black sesame seeds

¾ cup of filtered water

2 tbsp olive oil

2 tbsp of chopped fresh rosemary

2 tsp of flaky sea salt plus extra to sprinkle

30 grinds of freshly cracked pepper


· Preheat the oven to 150°C. Have two large baking trays ready.

· Roughly blitz the pumpkin seed in a blender or food processor.

· In a large bowl, place the sesame seeds, sunflower seeds, pumpkin seeds, and flaky sea salt and stir to combine. Set aside.

· Blitz the almond meal, psyllium husks, oil & water until the mixture is smooth and forms a ball. Transfer to the bowl with the seeds and mix well with hands.

· Wash and dry your hands, then divide the dough into 4.

· Place a large sheet of baking paper on your kitchen bench and place one of the dough balls on the sheet. Cover with a second sheet of baking papers and use a rolling pin to roll out the dough evenly to make a 30-40 cm x 20-25 cm oval shape.

· Remove the top sheet of baking paper (save it for rolling out the remaining dough) and slide the dough, on the baking paper, onto a baking sheet.

· Bake for 25-30 minutes, or until crackers are firm, golden, fragrant and crisp. Set on a rack to cool. Repeat with the remaining dough.

· Once the crackers are cool, break into shards.

· Store in an airtight container for up to 3 weeks.

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