Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


The array of crackers in any supermarket aisle can be slightly overwhelming, and scanning the ingredient list on the boxes reveal one startling fact; they’re highly processed. Most are high in sugar, sodium, unhealthy fats, and artificial flavours. While healthy crackers do exist, it’s easy to make a batch at home and your family will thank you cause they taste so good.

Health benefits –

·       Sunflower seeds are loaded with antioxidants, selenium and vitamin E.



 V, GF


½ cup sunflower seeds

½ cup sesame seeds

¼ cup ground flaxseeds

½ teaspoon sea salt

2 teaspoons garlic powder

½ teaspoon onion flakes

1 tablespoon nutritional yeast

1 tablespoon hemp seeds

½ cup almond flour

bunch fresh thyme leaves

2 tablespoons olive oil

¼ cup water

extra seeds for topping

Preheat the oven to 180’C (350’F/Gas 4). Line a 32 x 42 cm (12¼ x 16½ inch) baking tray with baking paper.

Put the sunflower seeds, flax seeds, hemp seeds, salt, garlic powder and nutritional yeast in a food processor and blend for 2-3 minutes until the seeds begin to look like flour. Add the sesame seeds, almond flour, thyme and olive oil, and pulse to combine. On a low speed, add one tablespoon of water at a time until the mixture comes together. Place the dough onto the baking tray; place a piece of baking paper on top of the dough. Using a rolling pin, roll the dough until thin and remove the top sheet of baking paper. Scatter extra seeds atop the dough and roll again. Using a knife, score crisscross lines on the dough to the size you wish to make the crackers. Bake for 15-20 minutes, or until the cracker dough pales in the middle and golden brown on the edges. When crackers are cool and crisp, break into pieces. The crackers will keep in an airtight container up to 2 weeks.