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Homemade Grain-Free Six Seed Flatbread Crackers

Homemade Grain-Free Six Seed Flatbread Crackers

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Author Craving Something Healthy


  • 3/4 cup unsalted sunflower seeds
  • 1/2 cup unsalted pumpkin seeds
  • 4 tablespoons chia seeds
  • 4 tablespoons sesame seeds white or black
  • 2 tablespoons hemp seeds
  • 1/2 cup ground flax meal
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 3/4 cup water
  • 3 tablespoons honey


  • Place all of the seeds, flax meal, salt, and pepper in a mixing bowl and stir to combine.
  • Add the water and honey, and mix well. Set the mixture aside for about 15 minutes, or until the liquid is absorbed.
  • While the seeds are sitting, preheat the oven to 300 degrees, and set the oven rack to the middle position. Line a baking pan with a Silpat baking mat, or parchment paper.
  • When the water is absorbed, and the seed mixture resembles dough, stir well to combine everything and work the mixture into a ball.
  • Lay the dough onto the lined baking sheet, and with the backside of a spatula, spread it as thin as you can, without leaving any openings in the dough. It should spread out to within about 1 1/2 inches of the edges of the pan.
  • Bake for about 50-60 minutes, or until the flatbread is set and just starting to turn golden. 
  • Remove from the oven, and let the flatbread cool. Remove from the Silpat and cut or break into 12 cracker squares, or longer pieces if desired.
  • Store any leftovers in a ziploc bag for up to 4 days.