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Whole Wheat Seed Crackers

Recipe for vegan Whole Wheat Seed Crackers served with homemade Guacamole. Perfect for parties or as a snack. With pumpkin, flax and sunflower seeds.

Whole Wheat Seed Crackers served with guacamole

This is an adaption of the Cheesy Poppyseed Crackers Recipe. As some asked me if they could substitute the white flour with another flour, I’ve now made an even healthier Crackers Recipe with 100% Whole Wheat Flour and Seeds! For the seeds I used a mixture of Pumpkin, Flaxseed and Sunflower Seeds! The Crackers are really yummy and they don’t taste as healthy as they are. I promise.

I’ve had these Crackers with homemade Guacamole and the combination was super amazing! But you can serve the Crackers really with any dip you like or with Hummus (yumm!).

Tips for making the perfect crispy crackers

  • The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
  • The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
  • Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
  • Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Whole Wheat Seed Crackers Dough
Rolled out dough for Whole Wheat Seed Crackers
Cutting Whole Wheat Seed Crackers with a pizza cutter

Cutting them with a pizza cutter is the easiest and fastest method. Cut the rolled out dough lengthwise and widthwise! Don’t worry if the pieces have different sizes, I think it looks great and gives it an additional homemade touch. But make sure they all have same thickness in order to bake them evenly.

Whole Wheat Seed Crackers before baking

Whole Wheat Seed Crackers on a baking tray

These Crackers are so easy and they take only about 25 minutes to make! Perfect for spontaneous guests or as a snack!

Whole Wheat Seed Crackers in a wooden bowl

Whole Wheat Seed Crackers dipped in guacamole

Whole Wheat Seed Crackers

Elephantastic Vegan
Recipe for vegan Whole Wheat Seed Crackers served with an Avocado Sour Cream Dip. Perfect for Parties or as a snack. With pumpkin, flax and sunflower seeds. Recipe is for one bowl of Crackers.
4.70 from 10 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Vegan
Servings 1 bowl
Calories 1043 kcal


  • 1 2/3 cup whole wheat flour
  • 4 tablespoons mixture of sunflower, pumpkin and flax seeds
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup water


  • Pre-heat the oven to 400°F/200°C.
  • In a bowl add in the dry ingredients, mix and then add in the wet ingredients. Mix and knead with your hand until it's a smooth dough.
  • On a lightly floured parchment paper, roll out the dough as thin and even as possible.
  • Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
  • Bake them in the oven for about 20 minutes (until they get crispy).
  • Serve for example with some Homemade Guacamole. Enjoy!


Calories: 1043kcalCarbohydrates: 154gProtein: 34gFat: 39gSaturated Fat: 4gSodium: 1763mgPotassium: 1590mgFiber: 24gSugar: 1gCalcium: 359mgIron: 9.8mg
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More Easy Vegan Cracker Recipes

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Recipe Rating


Thursday 24th of January 2019

Just made these and are amazing!! I bake in a whole slab and just broke off into rustic shards when cooled. Thank you


Monday 28th of January 2019

Awesome! So glad you like them! :)


Tuesday 8th of August 2017

Hi, Made the crackers last night - they're great and came together pretty quick, of course! :-) I used wholegrain spelt flour and it worked fine. Now I just need to make the hummus to go with them - yum! Thanks for the recipe! Can't wait to try some more variants, too. :-)


Thursday 10th of August 2017

Yeay, so glad you like them, Tessa! It's so good to have a basic cracker recipe and then you can add in all kinds of seeds and herbs or spices. I just had crackers for breakfast :D

Lisa @ early morning run

Sunday 15th of March 2015

These looked delicious and the recipe seemed simple enough, so I set out to make them as soon as I finished reading your post. Somehow though, I seemed to have messed it up on my first go - the dough was very dry and crumbly. I added more water till it looked similar to your photos but still wasn't able to roll out the dough thin enough and my crackers are quite thick and not as tasty as I'd imagined. I will definitely give it another try though! I wonder if it has to do with the altitude (I live in Denver,CO).

Thanks for this recipe!


Monday 16th of March 2015

Hi Lisa! I've made the Crackers again today (you can see the proof on my instagram page ^.^) and the recipe worked perfectly for me. I didn't even had to add more water. Did you knead it by hand or did you let a machine do it? Maybe the dough was over-knead, but that still doesn't explain why it was crumbly because the flour-water-ratio worked for me. Did you use the dough immediately after kneading? Otherwise it may have dried out. These are the things that come to my mind why it didn't work as expected. I still think that it MIGHT be the flour, I was looking on the package for some kind of number (I thought flours all had a certain number to tell them apart) but couldn't find one. However I used Whole Wheat Flour. Rye flour or other Whole Flours may not work for this recipe as they need more or less water.


Sunday 15th of March 2015

Hi Lisa! Thank you so much for telling me. I'm so sorry it didn't work out. I don't want to rule out the possibility that I've messed up the measurements (european & us). Unfortunately I've ran out of whole wheat flour but I hope to buy it again tomorrow to make them again and see what the problem could be. I don't want to believe that it has something to do with the altitude. My first guess would have been that there are differences in the flours, maybe some kinds are grittier or harder to work with.. However I'll get back to you with more infos soon ^.^


Saturday 14th of March 2015

Looks yummy!! Can I ask what font you used in the last picture?


Saturday 14th of March 2015

Hi Coley! Thank you so much. I've used the "Wood Stamp"-font for this picture!

Natalie @ Feasting on Fruit

Saturday 14th of March 2015

Pizza smart!! I love the little seedy green flecks, at first I thought they were herbs of some sort, but I like the added texture from the seeds <3


Saturday 14th of March 2015

It's so quick and easy with the pizza cutter. Thank you so much for your lovely comment, Natalie. I like the green spots of the pumpkin seeds as well ^.^