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Sunflower Herb Crackers
Easy and delicious. The perfect accompliment to a nut and cheese platter.Sesame Seed Crackers 2
Also delicious with our Cashew & Spinach Dip recipe here


  • 1 cup Alison’s Pantry Sunflower Seeds
  • 1/2 – 1 tsp salt depending on taste
  • 3 cloves of garlic, crushed
  • 1/2 cup Alison’s Pantry Sesame Seeds
  • 1 handful¬† of thyme leaves, finely chopped
  • 1 tbsp. olive oil
  • 3-5 tbsp. of water


  1. Preheat oven to 180, line a 32 x 42cm baking tray with baking paper
  2. Put sunflower seeds, salt and garlic in a food processor, blend for 2-3 minutes until the seeds take on a dense flour consistency.
  3. Add sesame seeds, thyme, olive oil and pulse to combine
  4. With the motor running on low, slowly add the water, one tablespoon at a time, until the mixture comes together with a dough like consistency
  5. Transfer to the prepared baking tray, knead slightly (it will be a little crumbly), place a sheet of baking paper over the top. Using a rolling pin, roll dough out to approximately 5mm thick, remove top sheet of paper.
  6. Use a sharp knife, score grid lines into the dough to create about 20 crackers about 6cm square
  7. Bake for 10-15 minutes, or until golden brown
  8. Allow to cool completely on baking tray. Using hands, break into crackers along the scored lines
  9. Crackers will keep in an airtight container for up to 2 weeks


Recipe from My Petite Kitchen Cook Book – Simple Wholefood Recipes by Eleanor Ozich Publisher: Murdock Books