Seeded crackers

Seeded crackers

Total: 1 hr | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 627 kcal
, Fat: 39 g
, Carbohydrate: 43 g
, Protein: 20 g


320 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g light spelt flour
80 g linseed
50 g sunflower seeds
50 g pumpkin seeds
¼ tsp garlic powder
¼ tsp salt
½ dl olive oil
1 tbsp liquid blossom honey
1 dl water, boiling


½ tsp sea salt
1 tbsp rosemary, finely chopped
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How it's done

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Mix the flour, linseed, sunflower seeds, pumpkin seeds, garlic powder and salt in a bowl. Pour in the oil, honey and water, mix with a wooden spoon to form a dough.


Roll out the dough approx. 2 mm thick between two sheets of baking paper, remove the upper sheet of baking paper. Sprinkle the dough with rosemary and salt, cut into rectangles approx. 3 x 4 cm. Place the dough on a tray along with the baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly on a rack, divide into crackers.

Good to know
Shelf life: Keep in a sealed jar for approx. 2 weeks.

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