Sunflower Sesame Crackers

Okay, I have totally stolen this recipe from someone else - the amazing Eleanor Ozich from My Petite Kitchen - I totally HEART her recipes, and her, even though I don't know her personally, but hey, I can love from afar in a fan-type way.  If you don't have her book - get it.  Full of amazing recipes, and even if you don't actually make anything, you'll drool over the beautiful photography. 


If you had of asked me a few years if I'd be making my own crackers, I'd probably smack you up side the head and tell you not to be so ridiculous.  But here I am, making my own crackers.  Who would've figured?  The bonus is, they're incredibly easy and yummy.  Okay, not as easy as opening a packet, but these crackers will actually give your body nutritional goodness, compared to the majority of crackers in packets, which are full of substandard ingredients which are of no benefit to your body at all.  So, go ooonnn, be nice to your body - make them, they're yum!


  • 1 cup sunflower seeds

  • 1/2 cup sesame seeds

  • 3 tsp garlic granules (you could also use garlic powder or 3 garlic cloves instead)

  • 1 tbsp dried herbs

  • 3-5 tbsp water

  • 1 tbsp olive oil

  • 1 tsp sea salt



  1. Preheat the oven to 180°C and line a tray with baking paper.

  2. Place the sunflower seeds , salt and garlic granules in to a food processor.  Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.

  3. Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss-cross lines in to the dough. 

  4. Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.


Makes around 20 crackers. Will keep in an airtight container for 1 week.