Pumpkin and Sunflower Seed Crackers
About 40 crackers
Crackers & Snacks
Serving Suggestions
With hummus, labneh, or baba ganoush for a Middle Eastern mezze
Alongside aged cheddar, manchego, or gouda on a cheese board
Topped with goat cheese and honey for a sweet-savory appetizer
Crumbled over salads for added crunch
With soups—they're sturdy enough for dipping
Variations
Everything Bagel Crackers: Replace the rosemary and smoked paprika with 2 tablespoons everything bagel seasoning. Reduce the salt slightly.
Italian Herb Version: Use 1 teaspoon dried Italian herbs (oregano, basil, thyme blend) instead of rosemary. Add ¼ teaspoon dried garlic.
Spicy Kick: Increase cayenne to ½ teaspoon and add ¼ teaspoon chipotle powder for a smoky heat that builds.
Vegan Version: Replace the Parmesan with 2 tablespoons nutritional yeast for similar umami depth without dairy.
Seed-Only (Grain-Free): Replace all flours with ¼ cup ground flaxseed and 2 tablespoons chia seeds. Increase water to ¾ cup and let mixture rest 10 minutes before rolling. This creates a gel that binds the seeds together.
Ingredients
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- ½ cup (70g) raw pumpkin seeds (pepitas)
- ½ cup (70g) raw sunflower seeds
- 6 tspn sesame seeds
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- ½ cup (60g) whole wheat flour
- 4 tbsp spelt flour
- 4 tbsp oat flour
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- ¼ cup (25g) finely grated Parmesan cheese
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried rosemary, finely crumbled
- ¼ teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
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3 tablespoons Green Olive Company olive oil (any infused variety)
- ½ cup (120ml) cold water
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1 tablespoon Green Olive Company olive oil (any infused variety)
- Flaky sea salt (such as Maldon)
- Additional cracked black pepper (optional)
Directions
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- Preheat oven to 350°F (175°C). Spread pumpkin seeds and sunflower seeds on a rimmed baking sheet in a single layer.
- Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully—seeds can go from perfect to scorched quickly.
- Transfer to a plate and cool completely. Reduce oven temperature to 325°F (165°C).
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- In a food processor, pulse the cooled pumpkin and sunflower seeds until coarsely ground—you want texture, not powder. Some pieces should remain visible. Transfer to a large bowl.
- Add the sesame seeds, whole wheat flour, spelt flour, oat flour, Parmesan, fine sea salt, garlic powder, smoked paprika, rosemary, black pepper, and cayenne if using. Whisk to combine thoroughly.
- Drizzle in the 3 tablespoons Green Olive Company olive oil (any infused variety) and mix with a fork until the mixture resembles coarse sand.
- Add the cold water and stir until a cohesive dough forms. It should hold together when pressed but not be sticky. Add water 1 teaspoon at a time if too dry.
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- Line two baking sheets with parchment paper. Divide the dough in half.
- Place one portion between two sheets of parchment paper. Roll to approximately ⅛-inch (3mm) thickness—thin crackers crisp better. Remove the top parchment.
- Using a sharp knife, pizza cutter, or pastry wheel, cut into uniform rectangles approximately 1½ x 2 inches. Do not separate the crackers yet—they're easier to transfer as a sheet.
- Slide the parchment with scored dough onto the prepared baking sheet. Repeat with remaining dough.
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- Brush the tops lightly with the remaining 1 tablespoon Green Olive Company olive oil (any infused variety). Sprinkle generously with flaky sea salt and additional cracked pepper if desired.
- Bake for 25-30 minutes, rotating pans halfway through. Crackers are done when golden brown at edges and firm to touch. Remove edge pieces as they finish if center crackers need more time.
- Cool completely on baking sheets—crackers crisp further as they cool. Break apart along scored lines.