Seed crackers are so easy to make!  There are so many variations and recipes to try.  They make a beautiful presentation on charcuterie boards and pair nicely with homemade soup.  Use cookie cutters to make these seed crackers beautiful and whimsical.

Servings: Makes about 30 crackers

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • 2 tablespoons celery seeds
  • 1 & 1/2 tablespoons fennel seeds
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon sea salt
  • 5 tablespoons unsalted chilled butter, cut into small cubes
  • 1/2 cup iced water
Seed Cracker Dough
  1. Place all-purpose whole wheat and Spelt flours, baking powder, salt, and black pepper in a medium-size bowl and stir till well combined. 
  2. With two knives or a pastry cutter, cut the small cubes of butter into the flour mixture until the mixture resembles small breadcrumbs. (You can do this in a food processor and remove the mixture to a bowl to continue the process below). Mix in the seeds.
  3. Add iced water to the dry ingredients and form the dough into a small ball (depending upon humidity, you may need to add a tablespoon or two of water to the mix). Cut the dough in half and wrap it in waxed paper or sustainable food wraps. Place in the refrigerator for 30 minutes.
  4. Line 2 baking sheets with parchment paper.  
  5. Remove one ball of dough from the refrigerator, and knead till soft on a lightly floured Silpat, plastic, or wooden pastry mat. Roll the dough out to about 1/8 inch thick. Cut into shapes using lightly floured cookie cutters. Place them on one of the prepared baking sheets. Complete this process with the other half of the refrigerated dough ball. With gathered-up dough scraps, roll out again, cutting out more crackers until all the dough is used up.
  6. Refrigerate both sheets of crackers for 30 minutes.
  7. Use a fork to press holes in the center of each cracker to allow steam to escape from the dough while baking.
  8. Bake for 25-30 minutes. Crackers should be golden brown and crispy. Let crackers cool on baking sheets for 5 minutes and then transfer to a wire cooling rack to complete cooling before storing in an airtight container.  

Note: I repurpose our Holiday cookie tins throughout the year for crackers, cookies, and other baked goods that require airtightness to retain freshness.

Try these delicious crackers with our homemade Cream of Asparagus soup.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.