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seeded crisp bread

The original recipe for this crispbread / cracker, came from my neighbor, Susan, who received it from her friends Inger & Lina. I've replaced the wheat and they came out perfectly. They are so, so healthy and very addictive!


¾ cup sorghum flour

¾ cup rolled oats 
¾ cup raw sunflower seeds 
¾ cup oat flour
2/3 cup flax or chia seeds 
2/3 cup sesame seeds 
½ cup brown rice flour
2 tsp sea salt 
½ - 1 tsp fresh ground pepper (optional) 
2 ½ cups filtered water

  • Preheat oven to 400°F.

  • In a large bowl, mix all ingredients together and let sit for 10-15 minutes. You can either evenly spread the mixture on to two parchment paper-lined baking sheets (scoring the batter gently with a knife prior to baking) or dollop small spoonfuls of batter 3” apart directly onto a parchment-lined baking sheet. Flatten each dollop by patting them down gently with wet fingertips, pressing them as thinly as possible.

  • Bake for 22-25 minutes, switching sheets from top to bottom racks (and front to back) after 10 minutes. The crackers are done when they are lightly golden and crisp.

  • Let cool completely before storing them in an air-tight container.

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