Amazing crackers

Amazing crackers

Having tired of half-full packets of nuts and dust falling out of the kitchen cupboard and making a mess on the floor, I decided to get rid of them. Despite feeling the urge to throw them in the bin, I’m attempting to not waste any food, so found a recipe for crackers. And I’m rather glad I did.

Once again, Anna Jones has come to the rescue, and if you’re a fan of savoury crackers and biscuits, you won’t be disappointed with this amazing cracker recipe from Anna Jones’ a modern way to cook.

The recipe is super simple to throw together, as it’s a simple mix of sunflower, pumpkin, sesame, poppy and chia seeds, and rolled oats, bound together with maple syrup, coconut oil and water and seasoned with sea salt. The basic mix can then be modified to suit your own taste. Anna suggests fennel seeds and chilli flakes, and as I love both these flavours I threw them in as well.

When you add the water and oil the whole mixture looks a bit wet, but don’t add anymore dry ingredients, it does thicken up once the liquid has been absorbed (it takes less than 10 minutes).

Once the ingredients have come together, you roll the seedy mess out between two sheets of baking paper, then pop it in the oven, flipping it over after 10 minutes to ensure an even bake. I tried to do some kind of freestyle flipping and the crackers almost cracked into tiny shards, so I’d suggest a kind of frittata style move and flipped it onto a chopping board before sliding it back into the tray. Once back on the tray it’s back in the oven for another 20 minutes until it is golden brown.

The verdict from the cook: ‘These slightly sweet, very seedy beauties are delicious. Easy to make and perfect for snacking on. Right now, I’m liking them with a dollop of hummus or tapenade.,

Amazing crackers recipe from Anna Jones’ a modern way to cook.


  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 50g poppy seeds
  • 50g chia seeds
  • 200g rolled oats
  • 1 tsp sea salt
  • 1tbsp maple syrup
  • 3tbsp melted coconut oil
  • 350ml water

Optional flavourings

  • 1 heaped tsp fennel seeds and a pinch of dried chilli,  or
  • 1tbsp raisins, roughly chopped, and a pinch of cinnamon.


  1. Preheat your oven to gas mark 5. Get all your ingredients together, and line two baking sheets with greaseproof paper.
  2. Combine all the dry ingredients, including your optional ingredients if using, and stir well.
  3. Mix the maple syrup, coconut oil and water together in a measuring cup. Add to the dry ingredients and mix very well, until everything is completely soaked and the mixture becomes very thick.
  4. Divide between the two lined trays and even out a bit, then put another piece of greaseproof paper on top. Use a rolling pin to roll out the mixture until it’s about 1.5cm thick. Take the top layer of greaseproof off and use the tip of a sharp knife to score the mixture into rectangles.
  5. Bake the crackers for 20 minutes. Remove from the oven and flip the sheet over, then peel off the greaseproof to expose the underside of the crackers. Put back into the oven for another 20 minutes. They are ready when they are firm and golden round the edges.
  6. Allow to cool, then break along the lines where they have been scored.

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