Life Changing Crackers

life changing crackers

I think we all love the convenience that a bag of potato chips or a box of crackers gives us.  All we need to do is open the bag or box and, there they are, dozens of yummy chips or crackers  with their addictive smell and crunch.  That’s probably why the potato chip market generates billions of dollars every year.

No, the above photo is not of a new kind of chip.  It is a life-changing cracker baked with healthy seeds.

These crackers don’t want to compete with the potato chip or your favorite crackers, but they sure would love to have a place on your list of favorite snacks.



Life-Changing Crackers



  • 1 cup raw sunflower seeds
  • ½ cup flax seeds
  • 1/3 cup raw pumpkin seeds
  • ¼ cup sesame seeds
  • 1 ½ cups rolled oats
  • 2 Tbsp. poppy seeds
  • 3 Tbsp. ground flaxseed
  • 1 ½ tsp. fine grain sea salt
  • 1 Tbsp. maple syrup
  • 3 Tbsp. melted coconut oil
  • 1 ½ cups water
  • 6 large dates, chopped

In a large bowl combine all dry ingredients, mix well. In a small bowl whisk together maple syrup, oil and water.  Add wet mixture to the dry ingredients and mix until well blended.  Add the chopped dates, continue mixing until dough becomes very thick (you can add an extra teaspoon or two of water if your mixture is too thick).  Divide the dough in half, and set aside one half.

Place dough between two large pieces of parchment paper, using a rolling pin, roll out into a very thin rectangle. Remove top parchment paper and using a pizza wheel or tip of a knife, score the dough into diamonds.  Repeat with remaining dough.

Let sit out on the counter for about 2 hours.

Preheat oven to 350°F. Using the parchment paper, slowing transfer the dough onto a cookie sheet and bake for 20 minutes.  Remove cookie sheet from oven, flip the whole cracker over (I used a second baking sheet with parchment to do this).  Return to oven to bake for another 10 minutes, until crisp and golden around the edges.

Let cool completely, then break diamonds into individual crackers.  Store in an airtight container for up to 3 weeks.

Adapted from Sarah Britton’s beautiful recipe.