seed cracker on white plate

Organic Seed Crackers

OMG one bite of these organic seed crackers will have you hankering for more! These easy to make multi-use crunchy salty savory crackers are the perfect any time snack that are addictively good! With just the right amount of crispy goodness, they’re also good for you! 

A double win! ⭐️⭐️⭐️⭐️⭐️ 

While I was visiting my sister in Petaluma this past month, a friend brought these crackers over as a post-surgery gift. It took everything for me not to sneak little bites! After all it was her gift. How could I… I literally couldn’t stop munching on them…😂 So I did the next best thing, I made them again using her friend’s recipe! Truly they are THE perfect seed cracker! Thank you Kara ♥️

Oh how my creative mind went to all the ways I could embellish them as well as how to enjoy eating them and with what… 

  • a “cracker bread”, they’re spreadable, dip-able, munch-able, go anywhere great protein hummus guacamole holders.  
  • Even crushed they have great uses…because of their thinness, if not carefully stored they will get smooshed. Even then, they are great sprinkled on salads, as sandwich or casserole toppers, for that yummy crunch. 
  • However, they truly are great just as is!


Another plus is you can make them completely grain-free swapping out the masa for almond, hazelnut, cassava, bean or cauliflower flour/meal! There’s so much room to play with this recipe to make exactly how you’d love them! I must say I loved adding hempseeds into the mix!

Let’s talk about why these Organic Seed Crackers are so darn good for our bodies! 

1.  Whole flaxseeds, not store-bought ground flaxseeds, whole flaxseeds are amazingly good for us! Fresh ground is great, but already ground flaxseeds are rancid. The seed is very volatile and once its broken open and ground it starts to oxidize. You want to eat flaxseeds shortly after, or at least use it in a recipe so it doesn’t loose all its beneficial properties. A powerhouse loaded with high amounts of omega-3 fatty acids, protein, fiber, vitamins and minerals.

2. White Sesame seeds supports heart, brain and cardiovascular health. They are excellent sources of good fats, protein, fiber, nutrients: selenium, manganese and calcium for strong bones, B6 vitamins, phosphorous and contain phytoestrogens to help women especially during menopause. 

Black sesame seeds contain antioxidants, helps to lower bad cholesterol, help with detoxification flushing toxins out from our body and are a binder to free radicals!

3. Sunflower seeds truly the queen bee of seeds full of phytonutrients, antioxidants, flavonoids and rich in minerals! These seeds are loaded with heart, breast, skin and brain health. Sunflower seeds support our immune system’s function, helps to reduce inflammation and are the feel-good seed helping balance our moods, concentration and memory! Filled with vitamin B6 which aides in releasing serotonin and norepinephrine, our bodies feel good chemicals!  Sunflower seeds promote the development of collagen… so much goodness! 

4. Olive Oil’s multitude of amazing anti-inflammatory, cardiovascular and brain healthy properties make this another prize ingredient.  

Top these delectable good for our body crackers with our easy to make avocado cilantro hummus, Swiss chard hummus or our delicious guacamole! These organic seed crackers are paired in the photo with our Spinach patties! 

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Grilled Kabob on plate

Mediterranean Grilled Kebobs

Grilled Skewers are the perfect summer recipe for all your fun celebrations. Father’s Day, graduations, BBQ’s or just an impromptu summer gathering of friends and family. Peg’s grilled skewers or kabobs, are a dream for the home entertainer! 

  • Total Time: 15 minutes
  • Yield: 6-8 1x


Units Scale

12 lbs. stew meat of choice: chicken, beef or lamb (we love lamb)

Fish is another option: shrimp or scallops would be great too!

23 medium zucchini (sliced into thick chunks)

1 large red onion peeled and layers separated

Shitake or Cremini Mushrooms left whole depending on size or halved)

Other vegetable options: eggplant chunks, cauliflower chunks,

Salt and pepper to taste


Blend all ingredients together

2 sprigs fresh rosemary or 1 tsp dried

2 sprigs fresh thyme or 1 tsp dried

2 sprigs fresh oregano or 1 tsp. dried

3 cloves fresh garlic or shallot, minced

1/41/2 cup red wine

23 Tbsp. Balsamic vinegar ( we love Napa Valley Reserves, its thick and great!)

1/4 C. olive oil (Jovial)


  1. Cube your meat or use stew meat and set aside. (if using grass-fed stew meat marinate longer, a filet takes less time) Also make them large enough so they won’t fall off skwere or into the grill… I’ve done it, oy…
  2. Prep all your vegetables and par cook them. I like to sauté them for a couple minutes covered and flipped in a skillet. Giving them a head start, as the meat won’t take long.
  3. Make marinade. Depending on how many ingredients you use, you may need to double or triple the marinade. Also you can keep the vegetable marinade for another use or heat it and serve as an Au Jus sauce to pour over the skewers.
  4. Marinade all ingredients for 4-6 hours
  5. Par cook the veggies only. Cook them for 2 minutes covered on each side. 
  6. Heat the grill. 
  7. Once hot, clean the grill. PLEASE LINK to OURS not EVOX
  8. Get thick skewers and soak them in water for about 30 minutes.
  9. Start adding on the onion, meat, veggie, mushroom and repeat. Make sure each end has a sturdy veggie or meat to keep everyone in their place. 
  10. Grill them on medium high for about 5 a side until they look tender and done. We prefer our beef and lamb to be rare. Chicken is to be cooked through. HOWEVER, I purposefully want you to keep the chicken moist and juicy. Grill the chicken covered for 4 minutes a side, remove and keep them covered with tin foil. They will continue to cook while they sit and collect  it’s juices, making them perfect, tender and juicy! Drooling ☺ 
  11. Serve them with a salad, tabbouleh, mashed potatoes or parsnip mashers. 
  12. We hope you Enjoy! 
  • Author: Curry Girls Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

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