Herby Seeded Crackers

These little seeded crackers are brought alive by the combination of Herbes de Provence, garlic powder and yeast flakes, and they are crazily addictive! If you and your children love to munch on crackers, but gluten or grains don’t love you, then these protein-rich crackers made from seeds and herbs are an easy and yummy answer.

Herbes de Provence are mixed dried herbs from the south of France and usually contain a combination of savory, marjoram, rosemary, thyme, and oregano. You can use any dried herbs blends in this recipe such as Mediterranean or Italian mixed herbs in this recipe. Yeast flakes are a vegan source of Vitamin B12 and taste slightly cheesy.

Flax seeds are packed with fibre and help to bind the crackers together without the need for oil or egg and also help a sluggish gut to move more easily. They are also rich in phyto-oestrogens which can help ease some hormonal imbalances. The sunflower seeds are packed with magnesium and the pumpkin seeds are full of zinc.

They are perfect for anyone with food allergies or intolerances, as these are free from the 14 key allergens.

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Herby Seeded Crackers

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Lunch Boxes & Picnics, Side Dishes, Snacks & Treats
Servings 32 Crackers
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian



  • Preheat oven to 180°C (conventional) or 160°C (fan).
  • Weigh the milled flax, sunflower and pumpkin seeds into a large mixing bowl. Add the Herbes de Provence, nutritional yeast flakes garlic powder and salt. Mix well. Add the water and stir to form a ball of dough.
  • Place a piece of baking paper onto a chopping board, tip the dough onto the paper and squish into a rough rectangle. Cover with another piece of baking paper and use a rolling pin to roll the dough until it is around 1-2mm thick. The thinner the better if you like crunchy crackers. Remove the top layer of paper and use a pizza cutter or sharp knife to cut the dough into around 32 rough rectangles.
  • Bake for 25 minutes, then turn the crackers over and bake for a further 10 minutes, until golden brown and firm.
  • Cool on a cooling rack and serve at room temperature.


  • Buy nutritional yeast flakes from larger supermarkets, health food shops or online.
  • The crackers should keep in an airtight container for up to 2 weeks. They are less crunchy after a day or two and you can crisp them up again in the oven if needed. 
  • They can be frozen, and again you may need to pop them in the oven to crisp up. 
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