Mixed Seed Crisp Bread
Elevate your snacking experience with this wholesome Mixed Seed Crisp Bread recipe, a crunchy delight brimming with nutrient-rich seeds and whole grains. Packed with sunflower, pumpkin, chia, sesame, and flaxseeds, this crisp bread offers a powerhouse of fiber, omega-3s, and essential minerals. The addition of whole wheat flour and rolled oats creates a hearty base, while olive oil ensures a perfectly crisp texture. Simple to prepare and customizable, this recipe is ideal for meal prep and pairs beautifully with creamy spreads, fresh toppings, or enjoyed solo as a healthy snack. Ready in just 35 minutes, these versatile, gluten-friendly crackers are perfect for those seeking homemade, nutritious alternatives to store-bought versions. Brighten your pantry with this easy recipe for crunchy, seed-packed goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 50 g Rolled oats
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
- 25 g Chia seeds
- 25 g Sesame seeds
- 25 g Flaxseeds
- 20 g Ground flaxseed (or flaxseed meal)
- 40 g Whole wheat flour (or any flour of choice)
- 1 tsp Salt
- 200 ml Water
- 2 tbsp Olive oil
Instructions
Preheat your oven to 170°C (340°F), and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and flaxseeds.
Add the ground flaxseed, whole wheat flour, and salt to the seed mixture. Stir together until evenly combined.
Pour in the water and olive oil. Mix well until the ingredients come together into a slightly sticky dough.
Let the mixture sit for 10 minutes, allowing the chia seeds and flaxseeds to absorb some of the liquid, which will help bind the dough.
Spread the dough out onto the prepared baking sheet in a thin, even layer. Use a spatula or back of a spoon to smooth the surface.
Score the dough lightly with a knife to create rectangular or square portions. This makes it easier to break into pieces after baking.
Bake in the preheated oven for 20-25 minutes, or until the crisp bread is dry, golden, and firm to the touch.
Remove from the oven, and allow to cool completely on the baking sheet.
Break along the scored lines into individual crisp bread pieces and store in an airtight container for up to 1 week. Serve as a snack or with your favorite toppings!
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 41.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 3.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
