Super Seeds Vegan Crackers


Super Seeds Vegan Crackers

This delicious crackers inspired from Laura Plumb's Spring cleanse and I made it a few times already this spring! The good part is, since the seeds are soaked overnight it is easier to digest (regular seed crackers are hard for me to digest).
Seeds are magical, combining healthy fats, omegas, and they are like brushes helping to clean your digestive track from toxins.
I added nutritional yeast to boost the salty taste, protein power and B vitamins. A mix of sea vegetables seasoning adds again additional nutrition with energy of the algues. And a touch of smoky red pepper to support the fire in your belly, the Agni, to melt your internal snow-freeze better!
Enjoy them with some herbs pesto (basically mixing fresh herbs with garlic-ginger-olive oil or avocado) or your favourite dip like humus, cacik (yogurt with cucumbers-cucumber and mint), roasted carrots & sweet potatoes mash with tahini…and the list goes on!
You can also enjoy them with your soups or if you need some crunchy taste with your midday kitchary.
What else would you add to this recipe?
Prep Time 35 minutes
Cook Time 20 minutes
Course Snack
Cuisine International
Servings 4 people
Calories 107 kcal


  • pot
  • pan


  • 1 tbs Nutritional Yeast
  • 1/4 cup Nigella Seeds or Black Cumin
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sesame Seeds
  • 1/2 cup Flax Seeds
  • 1 cup Chia Seeds
  • 1.5 cup Water
  • 1/2 cup Dried Tomatoes (Finely chopped)
  • 1 tbs Tamari or Lemon Juice
  • 1/2 tbs Dulse (Sea vegetables seasoning) (Optional)
  • Sprinkle of smoked cayenne red pepper
  • Sprinkles of dry or fresh rosemary and thyme
  • Drizzle of olive oil


  • Set your oven to 120degrees celsius/250F. You can also use dehydrator
  • Soak the sunflower, nigella and pumpkin seeds for about6 hrs or overnight in bowl with water and drain at the end
  • Soak sesame, chia and flax seeds with 1.5cups of water at least 1 hour before baking. They will become thick and gelatinous and act like eggs
  • Mix all of your seeds, dried tomatoes, add in pulse, nutritional yeast, tamari/lemon, and spices. Work with your hands to evenly distribute all. Drizzle a bit of olive oil, too
  • Lightly oil a parchment paper and pour your mixture here, spread with your hands. Top it with a second parchment paper and roll with a bottle or rolling pin until it is thin and spreads to your tray. Take out the top paper Drizzle a bit of olive oil again
  • Bake in oven for 1 hour on one side, take it out, cover the second paper and turn it upside down and then again bake about 40min to 1 hour until seeds lightly become brown
  • If you are using dehydrator, Laura suggests 7 hrs on one side and then 7 hours on the other side
  • Enjoy!

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