Seeds and Weeds Crackers Recipe

Seeds and weeds crackers recipe

This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well down a treat with cheese, pesto – especially wild garlic pesto at this time of the year, hoummous, chutney, pate and seaweed or salmon mousse, or just on their own. 

200g spelt flour
20g blitzed Parmesan crumbs
3 tbsp olive oil (try truffle oil)
2 tsps dried flaked dulse Palmaria palmata
1 tsp salt
1 tsp black pepper
1/2 tsp chili flakes
50g mixed small seeds (sunflower, nettle, niger, caraway, poppy, linseed, wild carrot, pignut, ground elder… or chopped herbs like dill, wild garlic..)
140ml warm water

Put the oven on to heat at 200C. I find a conventional oven gives more even results than a fan oven.

In a mixing bowl, add the olive oil to the spelt and mix in, with the back of a metal spoon, until well distributed.

Then add all the other dry ingredients stirring to distribute evenly.

Now slowly add the warm water and mix through. Gently knead into a soft, pliable ball.

Dust a clean table and rolling pin with extra spelt flour. Then divide the ball into thirds and roll each one out, as thin as you can, to about a thickness of 1 to 2mm. Try to make every set the same thickness to cook evenly.

Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for ‘thins’.

Put the uncooked crackers on to a tray lined with lightly greased baking paper.

Now put in the oven and bake for 10 minutes for 1mm thick crackers, or 12 minutes for 2mm thick crackers.

After 20 minutes is up, remove from oven and, using a frying pan slice, slip the crackers onto a wire rack to cool.

They cool in just 5 minutes.


 seeds and weeds crackers 

Prep Time: 10 minutes
Cook Time: 10-12 minutes per tray
Makes: 20-30 crackers


    • I’ve never tried storing them for a long time as they get devoured so quickly. I would imagine best fresh. But I’m an airtight tub a week or so probably.

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