Seed Cra­ckers

Seed cra­ckers are a tasty, he­althy snack and are made using a great va­riety of seed types. What’s more, the chickpea flour ver­sion doesn’t even have any carbs! They are the per­fect ac­com­p­animent to a glass of wine or beer and taste great with salad, cream cheese, guaca­mole or pesto, or can simply be po­lished off on their own. Our boss, Monica Nadal, became such a fan that she ab­so­lutely had to have the recipe, and thus was born the idea of in­tro­du­cing you to some of our fa­vou­rite dishes and treats.

At first glance, you could indeed be for­given for thin­king, “Wow! That’s a lot of in­gre­di­ents!” (available in drugs­tores and or­ganic food shops, by the way), but alt­hough the in­gre­dient list is long, the pre­pa­ra­tion time is short. You may, ho­wever, be faced with one tiny pro­blem: these cra­ckers are so tasty that you’ll have to keep making them, over and over again.

Enjoy the baking, and the nibbling, of course!

Wörn­brunn – from Ve­ro­nika Becker 
  • For approx. 50 crackers
  • Pre­pa­ra­tion time: 15 min.
  • Baking time: 30 min.
  • Ca­lo­ries per cra­cker: approx. 35 kcal


  • 80 g sun­flower seeds
  • 15 g pine nuts
  • 80 g chickpea flour (al­ter­na­tively whole­meal spelt flower)
  • 40 g hemp seeds, hulled
  • 40 g linseeds
  • 10 g chia seeds
  • 1 tsp ca­raway seeds
  • Salt, pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp mild pa­prika powder
  • 4 tbsp olive oil


  1. Heat oven to 175°C. Cover a baking tray with baking paper. Co­ar­sely chop the sun­flower seeds and pine nuts.
  2. Mix the chopped seeds and nuts in a bowl with the chickpea flour, hemp seeds, lin­seeds, chia seeds, ca­raway, ¼ tsp salt, ½ tsp pepper, thyme, ro­se­mary and pa­prika powder. Add the olive oil and 150 ml water and stir into a dough using the beater at­tach­ment of your hand mixer.
  3. Pour the dough onto the tray and spread thinly using a ta­b­les­poon or spa­tula. Place the tray in the oven (middle rack) and bake for 10 minutes.
  4. Remove the baking tray from the oven and cut the layer of dough into squares (approx. 5 x 5 cm). Then bake the seed cra­ckers for a fur­ther 20 mi­nutes, until crispy.
Seed Cra­ckers (Source: Hannah Frey/ Zu­cker­frei, die 40 Tage Challange )

Have fun while baking and until next week! 

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