Parmesan & Seed Crackers

This is a delicious cracker recipe you can enjoy making yourself!  Dip these in our roasted eggplant dip; guacamole, or spread them with butter!  Use your imagination!  They are even good plain!


  • 1 cup Organic, Raw, Sunflower Seeds
  • 1/2 cup Raw Flax Seeds
  • 1/2 cup Chia Seeds
  • 3/4 cup Finely Grated Parmesan
  • 3  tbsp Chopped Fresh Rosemary
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Himalayan Salt
  • 1 Large Egg
  • 2 tbsp Melted Butter


  1. Preheat oven to 300 F
  2. In a high-powered blender or food processor, grind the sunflower seeds, flax seeds and chia seeds until finely ground.  Transfer to a large bowl
  3. Stir in Parmesan, fresh rosemary, garlic powder and baking powder and salt
  4. Stir in egg and butter, until dough comes together
  5. Turn dough out onto a large piece of parchment paper and pat into a square, this may take two cooking trays.  Top with another large piece of parchment paper.  Roll out to about a 1/8”  thickness, as evenly as you can.  (Use a couple of shish kabob skewers to help, as seen in the pictures.) Remove top parchment paper.
  6. Use a sharp knife or pizza cutter to score into 2” squares.
  7. Transfer whole bottom parchment paper to a large baking sheet
  8. Bake for 35-40 minutes until edges are golden brown and the crackers are firm to the touch.  
  9. Remove and let cool completely before breaking apart.

Nutritional Information:  Serves 10    A serving is 4 crackers.

  • Fat: 18 g
  • Protein: 9 g
  • Carbs: 9 g
  • Fiber: 7
  • Total Net Carbs: 2 grams