Appenzeller® Seed Crackers

Appenzeller® Seed Crackers

1 baking tray
Preparation time: 10min + baking 1h


  • 3 dl seeds (chia, flax, sesame, pumpkin and/or sunflower seeds)
  • 1 dl rolled oats
  • 1 dl rice flour (or all-purpose flour)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 1/2 dl water
  • 30 g Appenzeller® Purple Label, grated
  • sea salt flakes


  1. Preheat the oven to 175°C.
  2. Combine all the dry ingredients in a bowl.
  3. Add oil, water and grated cheese.
  4. Brush two baking papers with oil. Place one of the baking papers on a baking tray. Pour the dough onto the baking tray and place the other baking paper on top, oiled-side down. Roll the dough between the baking papers so it covers the whole baking tray. Remove the top baking paper.
  5. If preferred, sprinkle a little sea salt flakes on the dough.
  6. Bake in the oven for 50 minutes to 1 hour until the crackers are slightly browned and crispy.
  7. Please note! Chia seeds and flax seeds bind the dough. Use approx. 1/2 dl of each or if you want to use other seeds, add 1 egg to the dough.

These crispy seed crackers are so delicious I bet that once you’ve tasted them, you’ll be hooked.
I personally can’t keep my hands off them. Make sure to bake a batch a day before to ensure there will always be a healthy breakfast bread available in the morning.


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Enjoy your mornings,

Minna Vauhkonen

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