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Seeded crackers

Makes 2 trays




1 cup gluten free oats

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 cup of dates

1/2 cup desiccated coconut

2 tbs cacao

2 tbs ground flax seeds

Blend the oats, sunflower seeds and pumpkin seeds until they resemble a fine texture.

Add coconut, cacao, ground flax seeds and dates with pinch of salt.

Blend until mixture is well combined and sticky. If it’s a little dry add a tiny bit of water.

Roll into small balls and roll in sesame seeds, desiccated coconut, or puffed quinoa.

Can be kept in the fridge in a sealed container for 5 days or the freezer for 2 months.

'I love to include these in my children's pack lunches as I like to think the oats and flaxseeds are very filling for their tummy's, with the added extra bonus of being nut free you can't go wrong'

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