Multi-Seed Crispbread

Multi-Seed Crispbread

Making your own crackers means you know exactly what’s in them and you can make them more nutritious than the supermarket alternatives, they also taste better. Enjoy these for lunch with hummus or guacamole.
Makes 10 crackers
Total Time
1 Hour
3 tbsps (15 g) of pumpkin seeds
3 tbsps (27 g) of sunflower seeds
3 tbsps (36 g) of flaxseeds
1⁄2 cup (72 g) of sesame seeds
3 tbsps (15 g) of puffed amaranth
3 tbsps (15 g) of oatmeal
2/3 cup (80 g) of rye flour
3⁄4 cup (90 g) of buckwheat flour
1 tsp of baking powder
11⁄2 tsps of salt
2 tbsps (15 g) of coconut oil, melted
1⁄2 cup (120 ml) of water
Step 1

Preheat the oven to 325°F (170°C). Combine all the ingredients, except the water, in a bowl and then slowly add the water, bit by bit, until the dough begins to stick to itself.

Step 2

Lay a sheet of parchment paper on a baking sheet, place the dough on top, and use a rolling pin to flatten it out. Using a knife, score the dough into small rectangles.

Step 3

Place the baking sheet in the oven and bake for 45 minutes.

Step 4

Serve with hummus or another savory spread. 

Recipe courtesy of Power Food by Rens Kroes, photography by Anne Timmer (Fair Winds Press, £16.99)

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