How to make healthy choices every day

The Life-Changing Crackers

The Life Changing Crackers

The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple like The Life-Changing Crackers or bread and everyone goes nuts about it. Curious.

You can imagine then how incredibly shocked I was at the response to the LCLOB (as the Life-Changing Loaf is lovingly called). Although I was pretty confident that I had a winning recipe, I never expected the explosive reaction that it got. After checking up on it today, the post has over 1,200 comments. WHAT?! That is insane. And thank you. I’m so glad it changed your life too.

In the spirit of recipes that shake up our routine, I thought I would introduce you to the very same one all over again. That’s right. The same recipe with a new method to make the most life-changing crackers you have ever tasted.

The Life Changing Crackers

The Story

The story goes like this: it was the night before a long trip, and I knew that I needed to make some food to take with me on the journey. I didn’t have a lot on hand, nor did I have a lot of time. Searching through the cupboards I realized I had almost everything to make The Life-Changing Loaf of Bread, but because I was traveling with it, I wanted it to be a little more transportation-friendly (nothing like biting into an entire loaf of bread on an airplane to make you look like a total kook). A light bulb moment: what if I made the dough and just flattened it out like a cracker? It was just crazy enough to work! Crispy, crunchy, flaky, seedy, and so tasty, this crispbread that is my new go-to for every meal of the day, and snacking in between.

Make Them Your Own

The wonderful thing about The Life-Changing Crackers is that you can customize the flavours by adding different gourmet ingredients. You can take them to sweet or savoury town. You can throw in some superfoods if you like, or just stick to the plain, yet delicious base recipe. I love dividing up the dough and creating multiple kinds of crackers all in the same batch. I made two different versions last time: Rosemary, Garlic & Smoked Sea Salt, and Fig, Anise & Black Pepper. Both were totally delicious and worked well with dips, spreads, and cheese. I also really enjoyed them on their own, totally unadorned. Because I loved these combos so much, I’ll give you the recipes for them below – just remember that they are for half a batch of dough respectively.

The Life-Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.

The Life Changing Crackers

The Crackers

And to remind you of why this recipe is so awesome and life-changing, I repeat: The Life-Changing Crackers are made with whole grain oats (choose gluten-free if necessary), and seeds. They are high in protein and high in fiber. They are completely vegan. Everything gets soaked for optimal nutrition and digestion. They are easy to make, require no special equipment and are pretty darn hard to mess up. Even if you have never made the Life-Changing Loaf of Bread before, you’ll be a pro at making these crackers.   

The Life Changing Crackers
5 from 5 votes

The Life-Changing Crackers


  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • cup / 50g pumpkin seeds
  • ¼ cup /40g sesame seeds
  • 1 ½ cups / 150g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
  • 1 ½ tsp. fine grain sea salt
  • 1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water

Rosemary, Garlic, and Smoked Salt Half-Batch:

  • 2 Tbsp. chopped fresh rosemary
  • ¼ – ½ tsp. garlic powder depending on how strong you like it
  • smoked sea salt to taste

Fig, Anise, and Black Pepper Half-Batch:

  • 3 large dried figs approx. 70g
  • 1 tsp. anise seed
  • 1 tsp. cracked black pepper


  • In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
  • Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
  • Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
  • Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.


Makes 2 baking sheets of crackers
Sarah Britton
Click here to print this recipe

Show me your crackers on Instagram: #lifechangingcrackers

282 thoughts on “The Life-Changing Crackers”

  • Absolutely love the recipe, it’s like it screams “healthy!” 🙂 Also it’s quite easy to make, I’ll have to make them myself and see how good they are.
    Thanks for the recipe

  • 5 stars
    Love these and make them often. Also, I always have a loaf of the Life Changing Bread in the house. I make the crackers with cracked peppercorns and dried cranberries. Any thoughts on how to keep them from falling apart? I have sesame and flax seeds all over the place. 🙂

    • 5 stars
      I grind the flax seed and use 4 Tablespoons pf psyllium powder. The crackers have held together very well

    • Hi Anna! You could find GF-certified oats as there are a few brands available that certify their oats. Alternatively, I believe some have tried quinoa flakes but I’ve never tried. The comments for this recipe and the loaf are ripe with suggestions 🙂 Happy baking, thanks for writing!

  • For those that can’t tolerate flax or hemp seeds, buckwheat groats make an excellent substitution. I also use these in my baked breads and granola. They have a most delightful and delicate crunch.

  • 5 stars
    I made these making the full batch of Adventure Bread, as I have done in the past, a couple years ago. I wish there was a way to make the baking process faster, as it took all day to make umpteen crackers, yet all so delicious! I’d love to be able to make it more of a dough that I could possibly even extrude. I’m wondering about almond flour as the binder instead of physillium? I need to do more research, clearly. Any ideas out there?

  • I love crackers for many reasons; I tried differently, but the way you explained it is much much easier to manage-the replacements you suggested. Lovely!!!!

  • OMG, it IS life changing, never ever had such a perfect cracker recipe, this is the one that from now it will stop me having any shop bought cracker! Thank you for sharing, you are amazing!

  • These crackers are really something! Just got them out of the oven and can’t stop eating them, so addicting! Best crackers ever!! Thank you sooo much! The only problem I couldn’t pin this recipe!

  • What are your favorite flavorings other than those in the original recipe? Anyone try cinnamon or ginger or turmeric?

    • Hi Mary,

      I love cinnamon and maple, nigella, curry, seaweed (like kelp), or dried woody herbs. I hope that helps! Enjoy the crackers <3

      xo, Sarah B

  • So I’m a big fan of these crackers, have been for years)(life saving crackers) but now I’m doing keto sono take out the oats and replace with almond flour and flax seed ground up…. but I’m at a loss for calorie and carb counting with these per gram… can anyone help?!?!

  • We featured these crackers in Episode 124 of our baking podcast, Preheated! Wow life changing for sure! I made the rosemary garlic and my co-host made the fig anise version. So good, so easy, and a good travel food!

  • I love these biscuits, thanks so much for sharing the recipes. I have found that they go a bit soggy after being stored….any suggestions for storage to avoid this occurring? Thank you

  • Does are soooo decadent!!!! I’m I SURPRISE NO!!! Its one of your recipe Sara …thanks for sharing with us ?Will be making this over and over!!

  • You can also find out how Austrian people make food. They are very good known as wine-lovers and cheese-lovers (almost like a French). You can ffind out also best restaurants in Vienna. Cheers!

  • Yes – you can sub the oats. I’ve used quinoa flakes, ground quinoa (half cup), buckwheat flour (half cup). I don’t use psyllium, but find then that flax, whole or ground, is a must. And also without psyllium, mixing a lot helps. Don’t worry if your crackers break up when you flip them. They will actually cook more evenly in small pieces. I press down on the dough with another cookie sheet or flat bottom pan to help them stay together after baking. I often bake just a quarter of the recipe at a time, keeping the rest of the dough in the fridge after the first night soak. I often bake at my oven’s lowest temp for 4 or 5 hours. Smoked paprika is a good sub for smoked salt. I like to add a teaspoon of vinegar. I’ve been eating these almost daily for 6 months. Truly life changing!

    • Clarification: after rolling out the dough and placing it on the baking sheet, before putting it in the oven, I use another flat bottom pan to really press down hard on the dough to help it stay together

  • Second time I’m commenting on these crackers because they are sooo amazing!!!! I’ve made this recipe about 20 times with slight modifications, my new fave combination was dried roasted onion flakes and dried tomato. I also add some teff seeds and nutritional yeast…sooo wholesome and yummy for avocado “toasts”!!!

  • I tried dehydrating the crackers rather than baking them (tried them baked a number of times and liked them). It took almost 3 hours on the drying cycle in my convection oven, which is convect, 190F, door slightly open. They turned out great, guess they are considered dehydrated raw food. They turned out really well.

  • Thank you so much for this recipe! I recently found out my cholesterol is slightly high, so I was very happy to find this healthful recipe. I use oat bran rather than rolled oats and have been making these crackers sometimes a few times a week since I always seem to give many away, always to rave reviews and requests for the recipe. It’s great that it’s GF also, since many of my grateful friends have that restriction. I love trying variations–e.g. sundried-tomatoes and Italian herbs; pesto (I use the olive oil from the tomatoes instead of coconut oil for both the pesto and tomato one); cumin seeds; dates or prunes with fennel seeds and almonds, and many others! I love this recipe so much! Thanks again!

  • I made these many times and I will make them for many many years to come. These are the best crackers in the world. They did change my life. Thanks for sharing your amazing recipes.

  • I made these today for the first time and they are amazing!!!!! I replaced the oars with quinoa flakes for gluten free version. I made one half with rosemary garlic and the other half with lovage and nutritional yeast…so good!!!! I will be making this again and again!

  • These are incredibly delicious! Wow, i added rosemary and garlic and have already eaten all of them. One question- Any idea why mine were soft? The edges went crunchy but the rest was doughy and had a more bread like consistency. I used milled flax side – could this be the problem?

    • I’ve had similar issue each time I’ve made these. I just end up needing to bake them far longer than called for. I tried rolling them out thinner the second time, but they were still soft, and maybe a little moist. The outside did brown and crisp up, though, so I’m not sure. I used whole flax seed, but used ground psyllium husk, so maybe that makes a difference… Either way, they have always been well received!

  • I’m in the middle of making these and they’re not one but doughy. The consistency is seedy with a slight oily coating. Will they bind as I cook them? Does anyone know how to make them doughy? I hope my first attempt at crackers are not a disaster!

    • I made my first batch today. The recipe is definitely a keeper. Once cold, they are very crisp & easy to break.
      The longer you stir the mixture, the more doughy it will become.

  • These are amazing! My husband and I are trying really hard to buy nothing that comes in wrapping, especially plastic. So that means that crackers are out of the question. Until now! I buy all these ingredients in bulk with reusable bags and voila! Our waste free crackers are made!

  • I made these last night and everyone loves them! I am so excited to find a gluten free cracker that tastes good! Store bought are so terrible. I put cranberries in one half and the other plain. I did have to bake them at 375 instead of 350, maybe its the elevation..can’t wait to try another flavor!

  • These are AMAZING!!!! I made a batch yesterday, added garlic powder, berbere seasoning and Trader Joe’s Everything but the Bagel seasoning. They were the highlight of my maker day and some of the best crackers I have ever eaten. Thank you, thank you, thank you!!

  • The flavors is on, but to make it is a mess!
    The dough was horrible I had to put lots of oat flour to get the right consistence otherwise I could not transfer to baking sheet. I bake mine in a pizza tin for 30 minutes and still row ?? I turn on the grill after more 10 minutes and that save my crackers but just on the surface was good and the bottom really humid. Never more and I dont know where I went wrong Thanks

  • Thanks so much for sharing this wonderful bread and crackers recipe…
    I just have a question pls: how should I put the figs inside the dough: chopped or whole?

    Thaank you

  • Help! What is baking paper? Parchment? Wax paper? I’ve never heard of “baking paper”. I’m in Canada, hopefully someone will know exactly what it is, maybe a bakery.

    • Hi Laurie!

      Baking paper is also called parchment paper. I hope that helps! Happy cracker-making 🙂

      xo, Sarah B

    • In NZ baking paper is non-waxed oven-proof paper that comes in roll. It is wide enough to cover a baking sheet.

    • Hi, it’s called baking paper or parchment paper in Canada too:) Superstore (or any Loblaws store), Save+on foods, even Walmart carries it – it’s waxpaper without the wax and is a must for baking, much easier and less mess to clean up. Hope that helps, a fellow Canadian.

  • Since I’m sensitive to flax seed and to hemp seed, can I substitute chia seed for the flax in the life-changing bread? If not, do you have any other suggestions?

  • I already tried these crackers 4 times and I don’t know what I’ve been doing wrong but I always end up with a lot og “granola”-like stuff and not crackers. Everything falls apart … Help! What went wrong? Thanks for your help!

    • I had a similar experience in the beginning: I find that if I stir the mixture until it’s quite thick, use a few grams extra psyllium seed husk and chia seeds, and don’t roll them out too thin, it works. I also don’t score them anymore before baking. It’s also one of those recipes that did take me a few times to really get the feeling for. Don’t give up hope! Hope that helps!

  • SARAH! These are amazing. Finally made them after making the bread over a dozen times. I can’t stop eating them. Just so good. Was annoyed at the grocery store when looking at the ridiculous prices of crackers and remembered your recipe. Delicious! Thank you!!!

  • oops, just started to make these, have made lots of times in the past and enjoyed BUT… today realise that in haste I mistook my quinoa for chia seeds and so have quinoa in the mix…do you think I can press on and cook them with uncooked quinoa???

    • Hi Hilary,

      Oops! Haha…it shouldn’t be a problem, but you may have some digestive upset with them. Try one and see – if you’re okay it go ahead and eat the bunch! 🙂

      Happy munching,
      Sarah B

  • Try substituting for gluten free crackers:
    *do not put rolled oats
    *substitute with: 1 cup of almond meal
    1/4 cup of hulled hemp seeds
    1/4 cup of coconut flour
    I promise they will be delicious! Roll them slightly thicker than usual

    • I was wondering if I could make a grain free version of these but was not sure how to do it …thanks for sharing this, I will definitely try it!

  • HI There, I am in a Ketogenic lifestyle… can I do this recipe without any oat/oat flour?
    or exchange for coconut flour instead or almond flour?

  • I just finished rolling these out, and was wondering… Have you tried using quinoa seeds in your cracker recipe?

      • I made them with quinoa flakes instead of oats for gf version and i even added a bit of puffed millet and it turned out to be amazing !!

    • I have used quinoa, or chickpea/potatoe flour, so coconut or almond will work. It’s a very forgiving recipie

      • Need to be careful with coconut flour as can not be substituted exaxtly. Usually when using coconut flour it is a very small amount – couple of teaspoons . Also it absorbs fluids much more than other flours.

  • I love this recipe, thank you for posting it (and the life changing loaf of bread)! I add the leftover pulp from my juicer and they’re amazing. Pop them in the toaster for 30 seconds to get back the lovely crisp.

  • I didn’t want to admit to a hummus fetish, beet, lemon and coriander, sun dried tomato and a very garlic all sitting looking eatable in fridge today! Crackers perfect and those lovely tortilla ones too.

  • Oh, these are lovely too.
    I have been on your life changing bread for a good while now, but just a slice every day or so, calories important too, I have lost so much but still have the stubborn to go and …
    I think these do I prove health though, so many nutrients and have really helped to ensure a range of nutrients that are critical for plant eaters.
    The crackers will be a great addition as a smaller amount regularly too ensures my tasty dips (all stolen gleefully from the bloggers and merry Xmas all you generous bods) even manage to get distinctly suspicious husband into dips and crackers for he loves to think he gets the treats and so honour goes to both of us as I smile and say …help yourself!
    So thank you for help towards mending husband, post hospital surgeries twice this year, and hoping for a happier and healthier new year.

    • Hi,

      If you still believe in the calorie myth, I have a great suggestion. Read ‘the Gabriel Method’ written by Jon Gabriel who lost an incredible amount of weight after having done every ‘diet’ in the world and having been yelled at by the great dr. Atkins (Why are you SO fat????). He discovered that the body is either in flight mode (and hence people that can eat anything and never gain weight) or in fatstoragemode (clarifying why some people gain weight just by looking at pie). It is great read! Hope it helps you. Warm regards, Marjolijn

  • Excellent thank you , it makes so many !!
    please please please can someone tell me how to store them and keep them crispy ? Tin ? Plastic container ??
    Should I freeze or not freeze

    • I would put in a tight glass container, with one of those silicon packs that come with protein powders in containers. That will absorb excess moisture. If they still need some help and you have a dehydrator, just pop it in for 1/2 hour and they’ll perk right up! If you don’t have a dehydrator, just pop it in the oven at the lowest setting with the oven door open a bit (to lower the temperature), and leave in there until they’re all perked up again.

  • I’ve made these a zillion times and they are always SO good! I’m not too adventurous and have been sticking with the tried and true garlic, salt and dried rosemary. They’ve been lifesavers lately for morning sickness that creeps up between meals. 🙂 Thanks for the recipe!

  • Hi,
    would it be possible to replace the flax seed with more chia seeds for both the cracker and the bread? I have a flax seed sensitivity.

    thank you

  • Hi,

    Your recipes look amazing but im just wondering if the Life Changing crackers and bread will work if I change the coconut oil to olive oil? Or does the coconut oil help to hold them together?

    Many thanks,

  • These are the best crackers EVER. Better than anything you can buy! I’ve been making all kinds of crackers, and these are the BEST. I haven’t substituted anything yet, but from other comments, I may try grinding the flax seeds for better absorption. I do make 2-1/2 trays, so that my crackers are thin, but even the thick ones are fabulous. Better than bread, I use them for crunchy sandwiches (open faced), cashew cream, cashew yogurt, avocado, cucumber…the toppings are endless, and they hold up to everything. FANTASTIC!!

    • Cant wait to try this recipe but have a problem with using whole flax seeds because they cannot be digested. Probably should grind them other wise it is simply a waste. Otherwise looks great!

      • Whole Flax seed needs soaking in little warm water for 10 minutes or cold water overnight till they go slimy which breaks down the hard coating and the oil is absorbed. I’m figuring if we are soaking all the ingredients and standing it minimum 2 hrs that the flax will be slimy before it is cooked and therefore oil absorbed.

  • When you come across a recipe called “Life Changing Crackers” and you have everything you need in the pantry, there’s really no choice other than to go for it! Thanks for a wonderful recipe!

  • As some people are unable to digest oats ( they do contain avenging which is gluten) what can you substitute them with?

    • Avenin is NOT gluten but is a related compound. In test conducted on well over 100 celiac patients, not a single one reacted to avenin. That is not to say that in rare instances that a person may be allergic or sensitive to avenin. But it is for certain that avenin is not the same as gluten and does not affect gluten sensitive people the same as if it were gluten. Several studies reported on the National Center for Biotechnology Information website validate what I’m saying.

  • These are indeed life changing, and that isn’t an overstatement. I’m using these crackers to wean my 3-year old off of those Annie’s cheddar bunnies. He asked for seconds and thirds of these crackers after I took the first cookie sheet out of the oven. I put them in his lunch today – I can’t wait to see how many aren’t left!

    I took a chance and didn’t use psyllium – I subbed 4 tbsp. of chia for the 4 tbsp. of psyllium. My crackers turned out just fine. And I turned the bits of cracker that broke off into a salad topping. The cracker “crumbs” make a phenomenal accent to my lunchtime salads!

  • Love these, and the bread!

    Several people have asked about dehydrating them for a raw cracker- I did, they worked wonderfully! I did use a bit less water, about 1 1/4 c.

    thank you to the commenter who mentioned using buckwheat in place of oats- I did the same, love!

  • Love these crackers! I halve the recipe and omit the psyllium seeds and replace it with an extra tablespoon of chia seeds and half tablespoons of oats and flax seeds. I take it out of the oven after 28 minutes otherwise it starts to burn. Mine crumble when I attempt to eat it with a dip but they are perfect plain. These are now my go to snack!

  • Can anyone tell me: What is the purpose of letting the flattened dough sit for hours? Is that the “soaking” component? (I don’t see any instructions to soak the seeds in the directions.)

  • Amazing! Can’t wait to try them out. We are a Danish family living in Kenya and we all 4 LOVE the bread and I just know that these crackers will be true winners in our household too! So easy to bring along for snacks for the kids too. My little one is only 11 months and when making the bread I just grind up the whole almonds and even the pumpkin seeds to make it easier for her to chew/digest. Thank you sooo much, Sarah! You have quite a big following here in Nairobi too:-)

  • Just thought I would let you know that I substituted oats with bran in this recipe as I was out of oats and it’s fabulous as well.

  • Hi, I was wondering if you could post the nutrition info on your recipes. I am diabetic and need to know what the carb count is and also the sugar grams. Your recipes sound terrific and I sure would like to try them. I live alone and no use making them if I can’t eat it.

    • These crackers are fantastic. As far as nutritional information. There are free apps available that calculate nutrition information for you. I have my fitness pal loaded on my phone and can plug in any recipe and get basic nutritional breakdown such as sugar, carbs, calories etc. A handy tool for those of us who do not eat out of a box.

      • Cronometer is very accurate for calculating nutritional information of almost anything. Free. Based on USDA-type info. And you can create a custom “recipe” (I did that for my homemade pesto).

  • Fantastic. Tried these and at first was a little dubious that they would turn out. Didn’t look anywhere as good as yours Sarah but still tasted a treat. Best of all so much cheaper and healthier than the store bought ones.

  • i made the bread before, omitting the chia seeds as i am deathly allergic. seems to look like i can do this with the crackers, too.
    very versatile recipe-thank you for sharing!

  • Made these but didn’t have psyllium husks or enough of some things so just substituted more seeds instead. Also omitted the maple syrup as I’m sugar free. Divine and my guests loved them. I also didn’t dry them out before baking but left them in the oven for much longer on a lower temperature.

  • Does anyone have any suggestions for a Grain Free alternative to oats in this recipe? My husband and I eat paleo and I would love to make these work for us.


    • I substituted more seeds for different things that I couldn’t get hold of, try it and see – it will probably still work without oats

    • We use half the amount of almond flour instead of the oats. I also cut back on the water. It works great. I also only used 1 teaspoon of salt and omitted the psyllium husk’s.

    • Igrind up almonds in food processor it seems to work I also subsitute the egg white with a chia seed mixture that i use alot when not using eggs 1 tbsp chia seed to 3 tbsp water let sit until water is absorbed, although the ouside crackers seem to break up so not so sure if the oats help give the crackers more form,

  • I loooved the bread and I love this without even trying it! (but I will, oohh I will)
    Such a nice idea to make crackers. Laziness often tends to lead to great ideas 🙂

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  • These are AMAZING!!!!! baked them yesterday for a get-together with friends and served them with kalamta olive tapenade and hummus, delicious!!!! these are going to become a staple in our home 🙂 thank you so much 🙂

  • I know I’m a bit slow, these crackers…or rather the instructions for how to make them arrived in July, I’ve made them countless times now…they are just the most perfect fantastic cracker ever! My daughter loves the fig ones, my husband likes them plain & I am in love with Nigella seed ones or vanilla ones that I eat with mousse au chocolat…

    We had to omit the pumpkin seeds as our little one just couldn’t digest them…wasn’t chewing them enough…but they are even better sans pumpkin.

    Our old oven though is not fan forced & I have to be careful not to burn half of them…I also have to cut the recipe into 4 as our one oven tray is quite small…so to cut down on running the oven for so long…I measure all the dry ingredients & put half into a jar to keep for another baking day. So we can always have crackers on hand! They truly are life changing, thank you thank you thank you Sarah for sharing them with the world!

    • What a great idea Kylie. Think I will do that next time as well (store half the dry mixture). Like you I only have a small oven tray and don’t want to run the oven for that long. I am now cooking the 3rd and final tray from the batch. These are really divine. Want to try with some quince paste and Brie cheese tonight 🙂

  • Brilliant and delicious, I didn’t think it possible, but I love these even more than the LC Bread.
    I modified the recipe a bit, with what I had in my kitchen; added a whole bulb of roasted garlic and a big helping of black pepper. I was also out of Rolled Oats, so I substituted 1/2 Steel Cut Oats + 1/2 Oat Flour (and a little extra water); worked great and had some extra crunch.
    Excited to experiment with this recipe more, thank you!

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  • Hi Sarah!

    I want to try these so badly, as well as the bread. But I have braces and I can’t eat whole seeds or nuts. Do you think the crackers and bread would still turn out if I pulse the seeds in a food processor first?

    Thanks so much!

  • Question: why do you leave the crackers, scored and unbaked on the counter for a couple of hours or overnight before baking?

  • Beautiful, as always, Sarah- thanks! I have been passionate about crackers my entire life and am so glad to have this recipe to make my own yummy snacks, and I love the Happy Crackers recipe, too. For the soaking questions, just follow the directions. The seeds soak as they sit drying out (uncovered) overnight or for a few hours. I divide the batch into 3, not 2, because the first times I made these they were thicker and took much longer to bake. Plus now I get more. However, dividing into thirds does make them bake much faster (15-20 min before turning), so be careful – I burned the last batch and was very bummed. (It had the delicious figs and anise so I ate some burned ones anyway, even though I usually don’t even like sweetness in my crackers!) Also, don’t position the lower rack too low in the oven. For the crispiness questions– I leave mine uncovered for awhile then place them in an air-tight container, and they retain their crispness. Then after a couple days (I had the Life-Changing Bread getting moldy, too), they go into the freezer. They taste almost as good straight out of the freezer as they do at room temp when you are too impatient to wait. I want to make another batch tomorrow but just got everything to make the fantastic jeweled rice, so these will have to wait!

  • I substituted 8 chopped pitted dates and added 2 more tablespoons of maple syrup plus some flaked coconut to the Fig recipe. We loved them! Specially love the black pepper, the anise, and the tiny hint of sweetness. Wonderful! Great with hummus and with special cheeses or just solo! Am now working on the Happy Crackers.

  • These are delightful! EXCELLENT RECIPE! I made them yesterday, and can’t wait to make them again. Next time I will def roll them out thinner and maybe try incorporating tiny pieces of sun dried tomatoes and asiago with the rosemary garlic version.

    Sarah-you rock girl!

  • These are so easy and so good! I made a batch with za’atar which go really well with my lunch this week (carrot ginger soup) and a batch with herbs de Provence and garlic powder. I think these will be in my regular recipe rotation. Thank you!!

  • Hello, can anyone please tell me if we soak All seeds in this recipe? If so, how long do the seeds get soaked for? Thank you. Pura vida!
    Ps.Sarah, thank you so much for your recipes/blog! Pss- congrats on your baby!

    • I share the question about soaking. And then, when that water is absorbed, does that change the 1.5 cups of water in the body of the recipe? Or is this part of the same water that the seeds were soaking up.
      Thanks so much!

  • They just came out of the oven. I made both variations. To keep it simple, mine baked in two 1/4 sheet pans. They are more like a flat bread than a cracker but just delicious. I really enjoy the anise and fig. What about using Ouzo or Pastis to soak the ingredients? I wonder if the alcohol would mess up the final texture?

  • To. Die. For.
    I made these last week and had to make a 2nd batch this week.
    For one half, I used Trader Joe’s Everyday Seasoning.
    For the other half, I got a little creative – added 2 more tbsp maple syrup and shaved coconut.
    These are pretty high in fiber, so if you have someone eating these who isn’t used to a high fiber diet, best to give them a heads up 🙂
    thanks for the awesome recipe.

  • Loved the bread — LOVE, LOVE, LOVE the crackers! I added garlic powder, Italian seasoning and dried mince onion to mine. They were amazing!

  • Thank you! I was beginning to think I was crazy. I have also had the experience of posts to my blog that I thought were wonderful going by unnoticed while others that I thought were lacklustre being some of the most popular. Now if only I could figure out what it was that made those posts so appealing! I’m also looking forward to trying these crackers out and playing with the spice combinations…

  • Hi Sarah,

    Brilliant! I love using the same recipes and just changing up the methods. I have followed you for years and you never cease to amaze me 🙂


  • These are extraordinarily delicious & a HUGE hit with everyone in my family!!! Next time I will double the recipe so there’s plenty of each flavor — they disappeared quickly after my first baking. Thank you for sharing this recipe!

  • I’m such a fan of your blog and I am amazed with every recipe you post here. I am wondering if you also use protection glove whenever you prep your ingredients or you just use your bare hands?

  • Before baking, when you leave the crackers out on the baking sheets, are they uncovered? Are they supposed to dry out??

  • I have made this crackers and ate them with different types of italian cheese and a glass of chianti wine…the combination was fabolous! 🙂

  • I added a a few tsps of nutritional yeast flakes and about 1/2 tsp of garlic granules to the mix. They were soooooooo great. I cooked them a bit longer to really dry them out and crisp them up but thanks so much for another amazing recipe!! Xx

  • As a food blogger who decided what to post based on what I feel like cooking, I totally get it. I might be craving a thai curry, make it, not much response. I then make some simple pastries and the crowd goes wild!!! I love this recipe, I LOVED the life changing loaf of bread and I’m keen to make these. They look great. Bec x

  • Hey Sarah. Just wondering. How often do you eat sweet things? And by that I mean naturally sweetened things like the sweet recipes in your Breakfast section or the desserts you make?

  • I made these and loved them when they came out of the oven. However, after storing them for just a little while – a few hours – they began to lose their crispiness. Do you have suggestions as to how to keep them crispy? It seems like the psyllium might bet he culprit, since it absorbs moisture so well… Is it better to use air tight containers? Breathable containers? Or do I just need to gorge myself on these and eat them all while they’re still crispy right out of the oven?

  • I love the LCBread so much! I make 2 loaves at a time and slice and freeze them. pop the slices in the toaster and in 2 – 4 minutes they are perfect for eating with soup, hummus, avo or whatever!…so perfect. thanks so much for a wonderful recipe and i’ve shared it with many people, singing your praises! I can’t wait to try them as a cracker. do you think they will have a longer shelf life as a cracker than bread? i live in the south and it’s warm and humid and i’ve found the bread will mold after a 2-3 days so i started freezing it. worked like a charm!

  • OMG you had me at fig and anise, I NEED these to get in my belly! I’ve just got back from a month in Scandinavia and I’m inhaling cardamom, liquorice and anise at every chance (loved the raspberry cardamom buckwheat and can’t wait to try a strawberry liquorice version 🙂 )

  • I am quite in the same case as Anne, I am not a big fan of the life changing loaf because of the “desintegration effect” when eating but transforming it into crackers was definitely too temptiong to not try them. And I really love them! Thanks for this simple yet delicious idea!
    To be honest, my first try was not salty enough but anyway, I like putting some spreads on them so that’s not a disaster 🙂

  • Great recipe. I have made the life changing loaf of bread many times and love it. So for sure I will make this crackers. What a great snack. Thanks Sarah

  • This is such a good idea. I made your bread. I too, travel a ton, and crackers are the way to go! Thank you!

  • These look wonderful!! Can’t wait to try them, is there something that I could use instead of oats? I’m going to make these for my mom but she’s allergic to oats! Any suggestions? Thank you!!! 🙂

    • Hi Michelle, I haven’t made these as crackers yet but I’ve had success making the Life Changing Loaf of Bread with quinoa flakes instead of rolled oats.
      I’m sure you could use any other rolled grain/grain flakes you like instead of oats in this recipe!

      • Hi Michelle,
        I used whole Buckwheat groats from the supermarket. They worked perfectly and add a wonderful crunch to the cracker. I am gluten free and cannot digest oats.

  • The life changing bread is so amazing I can’t wait to give these crackers a try! They look so good! Thanks for sharing another wonderful recipe 🙂

  • these look simply fabulous- I LOVE a good cracker but so oftern theyre filled with horrid ingredients – yours sound like perfection to me!

  • Never made crackers before, but these seem worth the effort.

    And I totally get your bread post, too. I definitely miss the bakeries dotted all over the town where my family and I lived in Germany. After 12 years back in the States, they (and their great breads and pastries) are the one thing I still pine for.

  • These look FABULOUS! I really like your adaptations and think it’ll make the crackers even more interesting. I tried out another ground almond based cracker on my bloga few months ago. I definitely can’t wait to try yours out.

  • Wow, Im so excited to try this version. I have been making your life changing bread for quite some time now and have shared it many times on face book and instagram.
    I never add the sweetener and I always use quinoa flakes instead of oats. I adore this bread so can’t wait to make it into crackers. Thank you so much for this.
    Just a tad excited!

  • I didn’t’ comment on the bread but did make it and loved it and you can be SURE I’ll be into these crackers very soon!! Thank you so much.

  • Love these 🙂 I’m not a big fan of the life changing bread. I didn’t like how every bite of bread disintegrated into a mouthful of seeds. But these crackers, wow! I made them this weekend and they’ll be on my favorites list from now on. I added 3 spoonfuls of buckwheat flour (just because I’m into buckwheat flour these days) and replaced the smoked salt and garlic powder in the rosemary crackers by chipotl and nutritional yeast, but the taste is still great. And I’m sure there are many more flavor combinations to be explored. Oh, and my oven needed much more time to give the crackers the required crispness, but ovens have individuality too, haven’t they? Thank you so much for this inspiring recipe.

  • Woohooo!! I sure am excited about these! And what’s even more- I have all the ingredients on hand at the moment. Better get crackin’! (that was really bad I’m sorry) (I couldn’t help myself)

  • I just found your blog and can’t wait to try these… Btw, you’re a wonderful photographer — what a relief to see — there is so much bad photography on food blogs I flip through.

  • My partner was diagnosed with ovarian cancer a few months ago. She’s been through major surgery and is now going through chemo. We consulted with an integrative cancer specialist in Chicago who also recommended a nearly vegan diet. We were also told to avoid the “white carbs” – you know the ones: white flour, white rice, white potatoes, white pasta, etc. we’d already been avoiding the white stuff for the most part, but now we have to get really strict about it. We had been eating pretty healthily, but this takes our eating lifestyle to a whole new level. She misses crunchy carbs a lot (well, and chicken, cheese, butter, yogurt…). This, and your load recipe (I need the instructions to make anything) if I can go back and find it, will make her happier, I think. Thank you so much!

  • I have made the LCLoBread countless times for me and to take at parties. Every single person absolutely loves it, it’s such a perfect recipe – no wonder you got 1200 comments! I will most definitely make these too. Oh how I love you Sarah!

  • OMG I was about to buy those crackers in the supermarket the other day, whe I read the label. Sugars, chees and so on. Thaks for the recipe… will try ’em.

  • i love the life changing loaf of bread. it really has changes my life, as it is now part of my weekly routine. i will try these crackers tonight-i can’t wait!

  • Dear Sarah, here I ask a question I was asking myself when you published your first article about the Life Changing Loaf. I know about soaking cereals, legumes, nuts and other seeds. But in my opinion, the phytic acid gets released in the soaking water, which I always discard (I use it in my garden). However, in your recipes, the soaking water is the same water that’s used for making the bread. I don’t know if that makes any sense to you, but I kind of believe that the phytic acid stays in the bread… I hope you find some time to answer me 🙂 and congratulations about all your achievements ! Best regards

  • I love your happy crackers so I will be definitely trying this. Curious though do I need to soak the flax seeds like in the Happy Crackers recipe?

  • These look amazing. I can’t wait to try. I love the bread and have shared it along with the recipe to so many friends. This will definitely be a new favorite. I have to say that I love most of your recipes and always am willing to try one that I might not have on another site. You have such a great sense for combining ingredients to create a beautiful healthy treat. Thanks Sarah!

  • WOW, these sound truly amazing. Crackers are one of the last things I still buy regularly in a box or bag, but these look so awesome (and easy to pull off!). Thanks for changing our lives for the better, Sarah!

  • I will definitely be trying this out! I just went vegan a little over a month ago and have been looking for recipes like these. I’m a huge bread/cracker person (shoutout to sourdough!) and it would be really neat to be able to make my own. And who doesn’t love all those nuts and seeds? Thanks!
    ~ Samantha

    • 5 stars
      Holy Smokes! Truly life changing bread. I used homemade ghee and I can’t get over the satiety of this bread. I am non-celiac gluten intolerant and I’m always making/looking for delicious breads. This is absolutely aHmazing. I basically followed the recipe exactly using slivered almond, sprouted oats, flax seeds (not ground), maple syrup, all seeds and nuts raw and unsalted, increased celtic salt to 1 1/2tsp. The dough rested just under 4 hours before baking.
      Thank you so very much for this delicious recipe.

  • Sarah, thank you for these wonderful recipes and insight on food! I learn a lot reading your posts and take in your knowledge; I have a pre-diabetic condition from my fathers side of the family and have to take care of my diet. The life-changing bread really changed already a lot, for I can eat it in the evening without having to worry about too much carbs. These crackers look so good, and I will gladly try them out. My eating habits are changing for the better, and I never thought it could taste that good! So thank you again, and all the best to you and your family – glad you are here!

  • Finally! I’ve been checking your blog almost every day since you went to Bali and mentioned you’d be posting a recipe for them. Great bread, great crackers, great blog. Brava!

  • I’ve got some in the oven now! Half are onion, nooch, and coarse salt, the other are garlic, nooch, and curry powder.

    Thanks so much for this great recipe!!!


  • Hi there, quick question:
    I’ve heard that flax seeds are difficult to digest unless they are ground before eating…is this true?


    • Hi Natasha – Yes, the fatty acids and other nutrients in ground flax seeds are more available for absorption in your body. The whole seeds can pass through your digestive track without being digested so you won’t get the same benefit, but that’s not to say eating whole flax seeds is bad it’s just not as beneficial. I prefer to buy whole flax seeds and grind just before eating for maximum nutrient absorption. For example, adding whole seeds to a smoothie and blending, or grinding in a coffee grinder and adding to yogurt or baked goods batter. Pre-ground flax seeds that have set out on the shelf for too long or don’t have dark packaging can lose their potency quickly.

      • Your recipes look amazing! Thanks so much for sharing and I must try them soon!

        I have heard that flax goes rancid at high temperatures as well as heat/light exposure. Have you any info regarding this? Maybe it’s just the flax oil?

        Thanks again! Any info is greatly appreciated!

  • Thank you for another fabulous recipe!
    I just tried them and they are delicious.
    I substituted a few ingredients (didn’t have pumpkin seeds on hand, so I used sliced hazelnuts instead) but made sure I used the key binding ingredients: psyllium, chia and flax seeds.

  • I have made the life changing loaf of bread many times before, and I am always amazied at how nutritious it is, and how much more full and satisfied than normal bread (even good sourdough!) it makes me feel! Now, I must try these crackers for sure – they sound like a no brainer and the ingredients being the same, it’s an easy recipe to remember 🙂 thank you!

  • Can`t wait to try these! I loved your bread and all my friends are mad about your happy crackers, so this recipe must be awesome also. I am so impressed that you can take of your baby and still manage to post wonderful recipes and photos. You`re a supermom! 🙂

  • I have made your bread and your happy crackers, and I love them both! Now I am going to make these crackers, too, and I know that they will be soo good!!!!

  • I love the life changing bread! So I can’t wait to try the crackers. And I just tried the buckwheat porridge today – new favorite breakfast. Will be a great meal for when I am nursing (due any day now)!!!!!

  • I was just searching around for a healthy cracker recipe, because they’re so expense at the store. Perfect timing!! Thank you Sarah!!!

  • First of all I must thank you once again for The Life Changing Loaf of Bread. Nowadays I almost always have a few slices of it in my freezer. My next life changing step will be to always have a tin of your crackers in my cupboard. You are the Best!

  • These crackers look absolutely stunning!!! Wondering if I could actually make them raw by dehydrating at 115F for longer hours? I’ll keep you posted when I get around to try them out since I am on vacation at this moment. As always, thank you Sarah.

  • I was dreaming of a good whole grain cracker recipe all day today! This is a very synchronous happening. Thank you for helping my dream become a reality! Making these tonight!

  • the life changing bread had me hooked!
    these will be equally dangerous.
    what a great idea: when in doubt, just make things thinner. brilliant!!!

  • Sarah, I totally get what you mean about the recipes taking off!! Curious indeed… but these are sure to be a hit…. they sounds amazing. Can’t wait to try & will share via the #!!


  • hi sarah, i make the life changing loaf at least once a week and freeze it for toast. of course!! crackers!! great idea, especially for picnics and travel!!! can’t wait to try out your yummy flavor combinations. thanks so much for your creativity!! xoxo

  • Oh my gosh– YES!! So excited to try these. Your bread version truly did change my life- I’m certain these will be no different. Thanks for the wonderful recipes!

  • I am so looking forward to trying these! I am in love with your chocolate granola and am loving your recipes that give me easy, simple options that are allowing me to feed my kids healthy, whole foods that they love (without them feeling deprived because their friends get fruit loops!). Question – do I cover the crackers during the rest period or leave them uncovered to dry a little?

  • Wow! I loved the life changing loaf so I can’t wait to try these! Do you think they would work with sunflower seeds instead of pumpkin? I’m partial to sunflower. Either way I’ll give this one a try! Thanks!

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