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Danish Seed Crackers

June 10, 2022

Totally delicious and completely addictive.

Serves plenty
Cook time: max 14 mins


  • 1/4 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup linseeds
  • 1/4 cup sesame seeds
  • 100g plain flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 cup water


  1. Mix all ingredients together in a bowl to form a dough.
  2. Roll out half of the dough thin between two sheets of baking paper. Roll it down to pumpkin seed thickness and place on a baking tray. Pre-cut lines in the dough if you want regular shaped crackers. Repeat the process for the other half of the dough.
  3. Bake each batch separately at 180C for 11 – 13 mins or until golden brown. Let cool, break up crackers and store in an airtight container. I break mine up into irregular shapes instead of cutting into squares as I don’t like matchy-matchy but if you’re OCD just roll with it. Whatever floats your boat.
  4. TIP: Roll out your dough as thinly as you can and cook until nice and golden. Ensure the edges are not overcooked. They will cook faster as they are thinner than the centre so take them out of the oven and cut off the edges if they are looking too brown and return the tray to the oven.
  5. Oh my god, yum. Serve with cheese or just nibble on them, they are irrestible.

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