Melissa Hemsley's Seeded Crackers

Melissa Hemsley's vegan and gluten-free crackers are the perfect accompaniment to your favourite dip.

From the book

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Eat Green
Feel-good food that helps the planet and saves you money
Full of clever tips on seasonal ingredients and sustainable cooking
With flexitarian recipes to suit vegans, veggies, and omnivores
Feeds 8
Cook time: 1 h


125g flaxseeds (linseeds)
50g sunflower seeds
50g pumpkin seeds
25g sesame seeds
1 tbsp tamari or tomato purée
1 tsp dried herbs, I like a mix, or 1 tbsp fresh, or za’atar mix
1 tsp fennel seeds, ground cumin, smoked paprika or freshly chopped garlic
sea salt and black pepper


Preheat the oven to fan 180°C/gas mark 6 and line a baking tray with reusable baking paper.

Mix all the seeds, the tamari or tomato purée and 180ml water in a bowl and leave for 15 minutes for the seeds to absorb some of the liquid.

Add the dried herbs, spices, salt and pepper to the mix, transfer to the tray and press down with the back of a spoon into an even layer, as thin as possible without breaking the ‘dough’.

Take off the top layer of paper, then pop into the oven and bake for about 25–30 minutes until just golden. Only if it needs it, turn over and bake the other side for another 10 minutes. Leave to cool completely on a wire rack, where it will crisp further as it cools, then roughly break up into rustic pieces.

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