A homemade cracker that is easy to make and much more delicious than any you will find in a packet, this is a nutritional snack that both kids and adults will love.


These crackers are high in nutritional value and the recipe allows the flexibility to choose which seeds, nuts, or vegetables you want to include. It is a source of many nutrients including Omega 3, beta-carotene, protein, calcium, and  fibre. The crackers are nice to nibble on their own or to enjoy in your favourite dipping sauce. Soon I will share a recipe for the beetroot dip shown in the photo, which makes for a particularly tasty, as well as stunning, accompaniment to the crackers.


60g sunflower seed
45g linseed
30g sesame seeds
50g walnut, chopped
50g oat flakes
50 buckwheat flour
1 ½ tsp Himalayan salt
½ tsp garlic powder
1 ½ tbsp dried parsley
170g carrots
150ml filtered water
2 tbsp lemon juice
100 ml olive oil
Optional: red chilli flakes


1.  Preheat the oven to 170C/gas mark 3 and line a baking tray with parchment paper.

2. Place all the dry ingredients in a large bowl and mix them well.

3. Place the water and carrots in a high speed blender and mix well. Set aside.

4. In a small jug, mix the lemon juice and olive oil. Add this liquid to the dry mixture and mix well.

5. Next add the blended carrot to the rest and mix until well combined. The consistency will be still very wet.

6. Divide the dough into three parts. Take two pieces of baking parchment, put one piece of dough in between the sheets and roll it out thinly. Then score crackers shapes in the it.

7. Place this on the baking tray and peel away the upper sheet.

8. Bake for 15-20 minutes, until browned and crispy.

This recipe makes roughly three trays of crackers


Allergy advice: contains nuts and sesame seeds.

Source: Patricia Nunes – Natural Chef inspired by Rebecca O’Reilly recipe