These crunchy crackers will have you reaching for another …. and another. Guilt free, completely tasty + perfect with any dip

Prep 15 Mins | Cook 45 Mins  

Recipe By:  Elle Georgiou AKA The Low Carb High Fat Lifestyle  @the_lchf_lifestyle


  • 1⁄3 cup almond flour
  • 1⁄3 cup sunflower seeds
  • 1⁄3 cup pumpkin seeds
  • 1⁄3 cup flaxseed or linseed
  • 1⁄3 cup sesame seeds
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon salt
  • 2 tablespoon chia seeds
  • 1/8 tsp. fennel seeds, crushed
  • 4 tablespoons melted coconut oil
  • 1 cup boiling water


  1. Preheat the oven to 150°C / 300°F.
  2. Mix all dry ingredients in a bowl.
  3. Add boiling water and oil. Mix together with a wooden spoon.
  4. Let sit for 5 mins so the chia seeds can swell.
  5. Roll the dough thinly out between 2-pieces of baking paper / parchment paper. You can choose to cut them into shape now or crack them after they’re cooked for a more rustic look.
  6. Bake on lower rack for about 45 minutes, check every 15-mins as seeds can heat up really quickly and burn. For the last 15-mins leave the oven door ajar to let them dry out on the low heat.
  7. Turn off the oven and let them dry in the oven or on a baking wire rack.
  8. Break into pieces and enjoy!