Seed Biscuits

Seed biscuits are a crunchy, nutrient-dense alternative to traditional flour-based crackers. They’re typically packed with a mix of seeds — sunflower, sesame, linseed (flaxseed), pumpkin, and chia are common — bound together with minimal flour or sometimes none at all.

Their earthy, nutty flavour makes them a natural partner for cheese platters, hummus, and dips. They’ve become a popular choice for those looking for wholefood snacking options and are widely available in Australian supermarkets and health food shops.

Textures range from thin and shatteringly crisp to thick and densely seeded, depending on the brand and recipe. Some versions include added herbs, salt, or spices for extra flavour.

Produced

photograph to come — from twenty years of markets, farms and kitchens

How it's made

A mixture of seeds — commonly sunflower, sesame, linseed, pumpkin, and chia — is combined with a small amount of binding ingredients such as egg white, flour, or water. The mixture is spread thinly onto baking trays and baked at moderate heat until golden and crisp. Once cooled, the sheet is broken or cut into individual biscuits and packaged.

Nutrition (per 100g)

Energy 572kcal

Protein 20.1g

Carbs 6g

Fat 49.6g

Fibre 14.6g Sugar 1.4g

Mass Distribution

What it costs the planet (per kilo)

Carbon ≈0.87kg

Freshwater ≈4863.93L

Land ≈15.69m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

Mixed Seeds, product

In the kitchen

Used as

savoury seed cracker

Goes well with

cheese hummus avocado cream cheese smoked salmon

Classic dishes

Cheese Board
Antipasto Platter
Dip Platter

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

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