These are delicious crackers and so full of goodness, just go to a bulk bin supplier and measure out what you want then go home and bake. The tricky thing is getting them thin enough (as thin as you can manage) as they taste best nicely browned. Cooking times will vary according to the power of your oven – check after about 18 minutes, but they may take 35-40 minutes to get nicely browned; rotate the trays during cooking if necessary to get an even colour. Delicious with a slice of gruyere and a little gherkin.


  • 1/2 cup wholegrain oats (jumbo oats are fine)
  • 1 3/4 cups flour
  • 1/2 cup sesame seeds
  • 1 tsp baking powder
  • 1/2 cup linseeds
  • 2 tsp salt
  • 1/2 cup sunflower seeds
  • 1 cup water
  • 1/2 cup pumpkin seeds
  • 1/2 cup olive oil


Preheat oven to 200°C.

Mix all ingredients – makes quite a wet mix. Divide into approx. 3 parts (depending on the size of your trays). Baking trays that you use for scones are ideal.

Roll out thinly between 2 sheets of baking paper. Leave paper sheets on and use a big knife to press down into the dough to mark where you will later break it into pieces. Remove top paper. Bake for 18-40 minutes.

Please note: you do want colour on these crackers. When breaking them up post cooking and cooling, put any remaining ‘cooked crumbs’ into an airtight jar and scatter over Marmite sandwiches or top a salad or pasta. Delicious – do not waste a thing!