Seed and Coconut Crackers

Seed and Coconut Crackers
Seed and Coconut Crackers

My sister sent me a recipe for some healthy crackers that she makes as a snack for her twin boys, and I am forever grateful. Although I've tweaked it slightly to use different types of seeds, it's such an easy recipe, they're jam packed with goodness, and are simply deeeelicious. The big drawback is that I've usually eaten them all by the time they've cooled down! Here are a few seed facts for you... which makes eating the whole batch ok :)

Pumpkin seeds:

  • Lower in fat than other seeds and a good source of B vitamins, iron, magnesium, zinc and protein
  • Help lower anxiety levels due to the amino acid, tryptophan
  • Promote good prostate health and offer anti-inflammatory and cholesterol-lowering benefits


  • Rich in omega-3 fatty acids, dietary fiber, and lignans (beneficial plant compounds)
  • Recent studies show flaxseeds may help reduce belly fat and lower your risk of heart disease, cancer, stroke, and diabetes
  • Help lower cholesterol, makes you feel fuller longer and helps stabilise blood sugar levels

Sunflower seeds:

  • Excellent source of protein, iron, folate, zinc, dietary fibre and vitamin E
  • The best whole food source of vitamin E; a nutrient that may slow the effects of aging, boosts the immune system and prevents cardiovascular disease
  • Packed with four times more antioxidants than blueberries, walnuts, and peanuts!

These crackers are SO easy to make - all you need is a food processor and bowl and you're away.

Seed and Coconut Crackers


  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup shelled hemp seed
  • 1/4 cup ground flaxseed
  • 1/4 cup desiccated coconut
  • 1 tbsp chia seeds
  • 1 1/2 tbsp honey (preferably raw)
  • Pinch of salt
  • 1/4 cup cold water (preferably filtered)


1. Grind the sunflower and pumpkin seeds in a food processor or blender until you have a course meal (it wants to be chunky enough that you get some nice texture in the cracker but small enough to bind together)

2. Put the ground seeds in a bowl with the remaining ingredients - adding the water last - and stir until well mixed together. Do this as soon as you've added the water so the ground flaxseed doesn't soak it all up!

3. Chill in the fridge for 30 minutes

4. Tip the mixture onto a piece of baking parchment roughly 4 times the size of the mixture, and cover it with another piece of parchment. Both pieces need to be big enough so the mix stays on the sheet when rolled out thinly.

5. Roll the mixture out with a rolling pin until 1/2 - 1/4 cm thick

6. Cut out shapes with your favourite cookie cutters (mine is a heart!) and place on a greased baking sheet or another piece of baking parchment

7. Scrunch up the excess dough, roll it out and cut more shapes until you have none left!

8. Bake in the oven at 150 degrees C for 15-20 minutes. Keep an eye on them and take out any that look brown, or move the outer ones to the middle and the middle ones to the edge so they all cook evenly

9. When they all have a nice golden colour to them take them out and cool on a wire rack

10. Try not to eat them all before they've cooled down, as they're even nicer when cool and crisp!

Do let me know in the comments box if you try these out and what you thought. Why not play around with the types of seeds you use. Hemp and chia seeds will be making it into my next batch!