High fibre gluten free seed and nut crackers

Getting more nutrients and fibre in your diet doesn’t have to be boring.

Try this recipe for savory, gluten-free crackers, which I’ve adapted from a Pepo Farms recipe.


1 1/2 cups sunflower seeds

I 1/2 cups pumpkin seeds (pepitas)

1 cup chia seeds

2 tblspn psyllium husks

2 1/4 cups water

2 tspns of your favourite dried herbs or spices (I love Australian lemon myrtle)

1/2 tspn of salt


Combine all the ingredients in a large bowl and mix them.

(NOTE: You can mix things up using other seeds – such as linseeds or sesame seeds.)

Leave the mixture to thicken for 15-20 minutes. The psyllium and water will form a paste that binds the seeds together.

While you’re waiting, line 2 large scone trays with baking paper.

Preheat the oven to 150C.

Put half the mixture on each tray and spread it thinly (at least 5 mm – thinner if you can).

Bake for 30 minutes, then remove from oven and cut into cracker shapes – you might like to make triangles or small rectangles for dipping.

Return to the oven for 30 minutes, or until lightly browned and crispy.

Transfer to a wire rack and allow to cool completely.