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Rosemary & Parsley Sunflower Crackers

Season: All

Prep time: 15 minutes

Cook time: 15-18 minutes

Total time: 45 minutes

1-1/4 cups raw sunflower seeds (toasted in a dry pan for 4 minutes)

3/4 cup sesame seeds

1/3 cup chopped red onion

1/4 chopped parsley, fine

2-3 tbsp. water, more if needed

1 tsp. dried rosemary (or fresh minced)

3/4 tsp. sea salt

1/2 tsp. fresh ground pepper

Preheat oven to 350

Line baking sheet with parchment paper.

In a food processor pulse the sunflower and sesame seeds together. Add all the other ingredients, until you get a nut butter paste.

Transfer mixture to baking sheet and flatten with a spoon. Add another parchment sheet on top and roll it to 1/4 inch thick rectangle. Use a rolling pin.

Remove top parchment paper. Score 12 squares with knife but be sure not to cut all the way through.

Bake for 15-18 minutes, or until the edges are golden brown.

Reverse baking sheet half way through cooking. Take out of oven and let cool completely before cutting into squares with knife.

These can be stored for up to a week in refrigerator.

Cooks note: Be sure when you roll out the mixture it is uniform for even baking. It can take a few times to master but don’t worry, they taste great no matter the shape! These savory crackers are addicting. It’s ok they are healthy. You can use any herbs you have on hand. Mix it up…


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