Multi-Seed Crispbreads

26 Sep, 2022

Need a healthy snack option because you cannot stop eating? Try making these healthy multi-seed crispbreads! The perfect guilt-free snack, full of nutritious seeds which will hold you over until your next meal.

Multi-Seed Crispbreads


  • 100g rolled oats
  • 100g rye flour or wheat flour
  • 50g flaxseeds
  • 50g sesame seeds
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 25g poppy seeds
  • 2 tbsp kombu or dulse seaweed flakes (optional)
  • 2 tsp fennel seeds cracked
  • 1 tsp cumin seeds
  • 1 tsp kalonji seeds aka nigella or black onion seeds (optional)
  • 1/4 tsp dried chilli flakes
  • 3/4 tsp flaky salt, plus extra for topping
  • 50ml Olive Oil
  • 150ml warm water

Multi-Seed Crispbreads


1. Heat the oven to 180C/160C (fan). Take out two large baking trays and a roll of parchment paper.

2. Add all of the dried ingredients to a very large, spacious bowl, stir with your hands, then tip in the olive oil and water. Stir very well. Squish with your hands. The dough should be very thick.

3. Take three sheets of parchment paper and place the baking trays on them, pulling up on all sides to form the shape of the trays. This will be your rolling guide.

4. Half the dough and place on one piece of the parchment paper, topping with another sheet. Roll as thinly as you can, patching and shaping as you go. With practice and daring it gets easier to obtain a uniform thinness.

5. Peel off the top paper and lay the dough and the paper underneath, on one of the trays. Lightly score into pieces with a sharp knife, if you wish. Carry on with the remaining dough. Sprinkle over flaky salt if you like.

6. Place the trays in the oven and bake for 15 minutes. Turn the trays around and bake for a further 15 minutes. Do another swap and bake for 10 to 15 more minutes, until quite golden.

7. Let your multi-seed crispbread cool and break into pieces, or crack along the scored lines with a heavy knife. Store in an air-tight container for up to two weeks.

Multi-Seed Crispbreads




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