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Gather all ingredients. Line a large baking tray with parchment paper. You may lightly oil the parchment paper and the tray underneath to help it stick.

Place the watercress and water into a blender and blitz until the mixture is smooth and bright green.

Pour the blended watercress mixture into a large bowl. Add the flaxseed and chia seeds. Stir well to combine all ingredients, then set the mixture aside to absorb for 10 minutes.

Preheat the oven to 200°C (185°C fan).

Add the white sesame seeds, sunflower seeds, dried oregano, extra virgin olive oil, and a pinch of salt to the seed mixture. Stir thoroughly to combine.

Spread the cracker mixture evenly and as thinly as possible over the lined baking sheet. Use a cutlery knife to lightly score the dough into desired cracker shapes, if you wish.

Bake in the preheated oven for 28-30 minutes, or until the crackers are golden brown.

Reduce the oven temperature to 185°C (165°C fan). Continue to bake for an additional 18-20 minutes, until the crackers are dried out and crisp.

Transfer the crackers to a wire rack, remove the parchment paper, and allow them to cool completely.

Once cool, break the crackers into pieces and store them in an airtight container for up to 2 weeks.


Gather all ingredients. Line a large baking tray with parchment paper. You may lightly oil the parchment paper and the tray underneath to help it stick.

Place the watercress and water into a blender and blitz until the mixture is smooth and bright green.

Pour the blended watercress mixture into a large bowl. Add the flaxseed and chia seeds. Stir well to combine all ingredients, then set the mixture aside to absorb for 10 minutes.

Preheat the oven to 200°C (185°C fan).

Add the white sesame seeds, sunflower seeds, dried oregano, extra virgin olive oil, and a pinch of salt to the seed mixture. Stir thoroughly to combine.

Spread the cracker mixture evenly and as thinly as possible over the lined baking sheet. Use a cutlery knife to lightly score the dough into desired cracker shapes, if you wish.

Bake in the preheated oven for 28-30 minutes, or until the crackers are golden brown.

Reduce the oven temperature to 185°C (165°C fan). Continue to bake for an additional 18-20 minutes, until the crackers are dried out and crisp.

Transfer the crackers to a wire rack, remove the parchment paper, and allow them to cool completely.

Once cool, break the crackers into pieces and store them in an airtight container for up to 2 weeks.
