crackers / biscuits

Queen of the Nile Seed Crackers – Free of gluten, wheat, dairy, eggs, and yeast – updated baking instructions 11/6/15


So ..on a thermomix page I frequent, someone recommended a cracker that was free of wheat, dairy, nuts, yeast, gluten and eggs. I checked them out and they were pretty low carb so I bought them. They were amazing but the price of them meant I would probably never buy them again. Over $8 for 8 crackers (4 serves) plus postage.

Anyway, I had a look at the ingredients and thought, I can make these. And I have. The recipe is so easy it’s ridiculous. Best of all, they are cheap. I would say at a rough guess they cost me less than $5 for a tray – approx 30 quite big crackers.

In these crackers I use flavour products from YIAH and I will link to where you can buy them but you can also just use whatever spices you have and like.

If you like my recipe please be sure to report back with a comment on how you went! You can also find me on facebook – click here

Queen of the Nile Seed Crackers

  • Servings: 50 small crackers
  • Difficulty: easy
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  • 1/2 c sunflower seeds
  • 1/2 c pepitas (pumpkin seeds)
  • 1/4 c sesame seeds
  • 1/4 c poppy seeds
  • 1/4 c psyllium husk
  • 1/4 c chia seeds (I used black but either will work)
  • 1/4 c YIAH Queen of the Nile spice blend (contains cashews) or any spice blend of your choice!
  • 1/2 tsp salt
  • 1 c water
  • 1 tbsp olive oil (I use flavoured oils, usually garlic) OPTIONAL

sea salt flakes to serve

You will also need silicone paper (glad bake or similar, must be silicone) and some sort of rolling pin – wine bottle works!)


Heat oven to 160 d (140g fan forced). Place all the seeds, spice mix and the salt in a bowl. Pour in water and mix to combine. Leave for 5 minutes for chia to soften and bind everything together.

Roll out 1/4c to ½ c mix at a time between two sheets of silicone paper (glad bake) cut to fit your baking trays. Roll as thinly as possible. Tidy edges by folding up edge of paper and rolling into the edge, turn paper and repeat.

Lift the top silicone sheet carefully off and take a large knife and score the top into squares buy PRESSING the knife into the mix, lifting and pressing again. If you try to do a cutting motion it will just pull it apart. If you make score lines when the cracker crisps up it will be easy to snap them off into crackers.

Lay the silicone sheet back on the top and put the whole thing on your baking tray and in the oven. Bake for 60 minutes or so. You want the cracker to be completely dried and crispy but not browned, as crackers that are too brown will be bitter. Lift the top sheet off for the last ten minutes to really crisp up.

Snap in to pieces, put on a rack to cool. Store in an airtight container. They will stay crisp for ages but they won’t last long, guaranteed! For a real low carb treat, serve with lashings of the YIAH garlic and herb dip



MY TOP TIP* If you roll out very thin and get little gaps or holes through the mix, wet fingers and push together or take a bit off one edge and use to repair holes to get a uniform shape. Practice makes perfect!! 

Click here to buy the YIAH products listed in this recipe