yogurtpumpkin seedsflaxseed
Sheldo's Fancy Crackers
A flexible twice-baked cracker recipe with a seeded base and sweet or savoury mix-in options.
From YouTube · Jan 30, 2026
A flexible twice-baked cracker recipe with a seeded base and sweet or savoury mix-in options.
25 min
Prep time
1 hr 25 min
Cook time
4 hrs 40 min, including chilling and cooling
Total time
About 10 servings
Yield
Ingredients
21 ingredients- 240g water
- 180g Greek yogurt
- 40g molasses
- 280g all-purpose flour
- 50g granulated sugar
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1/4 tsp MSG (optional)
- Any dry herbs or spices (optional)
- 1/2 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup white sesame seeds
- 1 cup Base Seed Mix
- 1 cup whole hazelnuts
- 1 cup dried cranberries
- 1 cup Base Seed Mix
- 2 tsp garlic powder
- 2 tsp dried oregano
- 15g grated Parmesan cheese
- 1 cup diced sun-dried tomatoes
- 1 cup almonds, roughly chopped
Method
12 steps- Preheat oven to 350°F and grease molds or mini loaf pans.
- Mix water, Greek yogurt, and molasses in a large measuring cup.
- Whisk flour, sugar, baking soda, salt, MSG, and optional seasonings in a large bowl.
- Add mix-ins and toss to coat.
- Combine wet and dry ingredients until no dry flour remains.
- Transfer batter to molds and smooth tops.
- Bake at 350°F for 25-30 minutes until toothpick comes out clean.
- Cool for 15 minutes, then freeze for 2 hours or chill overnight.
- Preheat oven to 250°F and line baking trays with parchment paper.
- Slice loaves into thin crackers and arrange on trays.
- Bake for 50-60 minutes, flipping halfway, until golden and crisp.
- Cool on trays for 30 minutes before serving.
Recipe notes
Helpful tips
- Chill the baked loaves thoroughly before slicing so the crackers can be cut very thinly.
- Use a sharp serrated knife and steady pressure to avoid crushing the loaves.
- Dry the crackers fully during the second bake so they stay crisp after cooling.
Equipment
- Mini loaf pans or small baking moulds
- Large mixing bowl
- Measuring jug
- Whisk
- Baking trays
- Baking paper
- Sharp serrated knife
Storage
Cool completely and store in an airtight container at room temperature. Re-crisp briefly in a low oven if they soften.
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