When your cooler’s packed tight and you don’t want a trail snack that turns into crumbs by mile two, sturdy crackers are a smart fix. Herbed Sunflower Seed Crackers travel well in a hard-sided container, won’t shatter on washboard roads, and can be made ahead so camp setup stays the priority. Cleanup stays simple, too—mix at home, then just a quick wipe and rinse of the Dutch oven once you’re done.
They bake up thin and snappy with a deep, toasty sunflower flavor and bright hits of fresh herbs. Let them cool completely and they settle into that dry, crisp bite that can handle a thick dip without turning limp. The warm, nutty smell under the lid feels right at a picnic table, on a tailgate, or beside a calm stretch of water.
Using a Dutch oven keeps things steady and low-fuss: coals underneath for a firm set, a few on top for even browning. Pack a stack alongside cheese, hummus, or whatever’s in the camp pantry, and you’ve got an easy crunch that fits right in with simple, outdoorsy grazing.
Herbed Sunflower Seed Crackers
Equipment
- Dutch oven with lid
- Mixing bowl
- parchment paper
- Knife
Ingredients
- 1 cup sunflower seeds raw, unsalted
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon fresh rosemary finely chopped
- 1/2 teaspoon sea salt
Instructions
- In a bowl, mix sunflower seeds, oats, flaxseed, rosemary, salt, olive oil, and water into a thick dough.
- Spread mixture thinly on a parchment-lined tray or Dutch oven bottom.
- Score into cracker shapes with a knife.
- Bake covered in Dutch oven over medium coals for 16-18 minutes, rotating for even heat, until golden and crisp.
- Cool fully and break into crackers.