The high-protein, high-fibre crackers I make every week

Date: 2026-09-14 11:00:15

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These are my flour-free, high-fibre crackers made from anti-inflammatory whole foods! 🙌

I love crackers as much as the next person, but most supermarket versions are made with refined flours and a long list of additives, which aren’t great for your gut.

So I make my own using whole food ingredients instead! My top tip is adding a handful of leafy greens. It adds fibre and gives a really nice twist on the original recipe.

These will keep in an airtight jar for 2 weeks, but in my household, they don’t last two seconds 😆

Ingredients (serves 8)
100g watercress, roughly chopped
250ml water
120g flaxseed (linseed)
50g chia seeds
100g white sesame seeds
100g sunflower seeds
2 tsp oregano (dried)
1 tbsp extra virgin olive oil

Method:
1. Gather and prepare your ingredients. Line a large baking tray with parchment paper.
2. Place the watercress and water into a blender and blitz until smooth.
3. Pour the mixture into a large bowl; add the flax and chia seeds, stir well to combine, and set aside to absorb for 10 minutes.
4. Preheat the oven to 200°C/185°C fan. Add the sesame seeds, sunflower seeds, oregano, olive oil and a sprinkle of salt to the seed mixture; stir to combine.
5. Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.
6. Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.
7. Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.
8. Once cool, break into pieces and store in an airtight container, for up to 2 weeks.

➡️ You’ll find more flavour options on The Doctor’s Kitchen app. Just search “crackers”.