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Wholemeal crackers with mixed seeds

Dough ready in 5 minutes. Crunchy

by Ada Parisi
5 min read
Crackers integrali ai semi misti

Wholemeal crackers with mixed seeds with puffed rice and extra virgin olive oil: recipe very easy. I'm without yeast, crunchy, can be done in 5 minutes without dirtying anything and without kneading. Too good to be true? Instead it is true: look at the VIDEO RECIPE and run to buy the ingredients. This recipe it will definitely become one of yours Cracker Recipes Favorite. You can also prepare them in Gluten-free version using rice or corn flour. I used a whole wheat flour with bran, but you can also use spelt flour, type zero or type one.

With regard to the seeds, choose the ones you like the most: I prefer to use a Mixed seed mix for bread. Seeds of pumpkin, Sunflower, Sesame, poppy, Lino. The more variety you will use, the tastier the crackers will be. I also added some puffed rice, which lightens the mixture and makes it crispier. Last key ingredient: l’extra virgin olive oil. I recommend, that it is an extra virgin olive oil of excellent quality, because it will give your crackers an exceptional taste. To learn more see the our articles on oil. I know, you want to ask me if it is possible to use a seed oil: Possibly, Obviously, but the taste will definitely not gain.

These Mixed seed crackers they don't have yeast, are crumbly and crunchy, thanks to the use of seeds and extra virgin olive oil. If you want, you can also try the recipe of ROSEMARY CRACKERS with sourdough.

As you can see in the VIDEO RECIPE, you don't even have to touch the dough with your fingers: just mix with a wooden spoon all the ingredients, pour the mixture on a sheet of parchment paper, cover it with another sheet of parchment paper and level it with a rolling pin. The thickness of the dough should be around half a centimeter. Crackers will be crispier. One last tip: After cooking, let the crackers cool, break them by hand and put again in a ventilated oven for a few minutes. Like this, they will dry perfectly and remain crispy for days.

Crackers integrali ai semi misti


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


150 grams of flour (or rice, corn, spelt. You can also mix them)

60 milliliters of extra virgin olive oil

7 grams of salt up

25 grams of puffed rice

150 grams of mixed seeds (pumpkin, Sunflower, Lino, Sesame, poppy, Chia, etc.)

150 milliliters of mineral water


Wholemeal crackers with mixed seeds

Preparing crackers with whole wheat flour and mixed seeds is very simple. Look at VIDEO RECIPE so you will see how easy and fast all the steps are.

Put the sifted flour in a large bowl. Add salt, puffed rice, mixed seeds. Combine water at room temperature and extra virgin olive oil. Mix everything with a wooden spoon until the ingredients are completely mixed: you will get a firm and slightly sticky dough. Let it rest for five minutes, so that the flour absorbs liquids well.

Preheat the oven to 170 degrees static. Pour the dough on a sheet of parchment paper. Cover with another sheet of parchment paper and press with the palms of your hands to roll out the dough, as you see in VIDEO RECIPE. Then, roll out the dough with a rolling pin until you get a rectangle of about half a centimeter. Remove the sheet of parchment paper that covers the dough. With a knife, engrave the dough forming a grid. After cooking, it will be easier to divide the crackers into individual portions.

Transfer the dough to a baking sheet and bake for about 12-15 minutes. Crackers must be golden. Churning out, allow to cool. Breaking crackers with your hands. Put back in the oven at 170 degrees with ventilated function, for about three minutes. Like this, they will dry perfectly in every place, becoming very crunchy. Crackers will keep crispy even longer. Allow to cool and enjoy your meal!

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