Multi-Seeds Crackers With Seaweed

Some rigid on instagram got uncomfortable when I called a non-dairy cheese cheese.
Well a) what am I supposed to call it? Bob? and b) who cares what we call it? c) I get uncomfortable when they eat cheese, but that’s my problem.

Call it whatever you like. All I was trying to say is that the cream cheese or almond-based cream cheese on these crackers is phenomenally good.

In a place like Los Angeles, the church of dermatology and food restrictions, it’s important to have a recipe for a snack that everyone can eat. A one-size-fits-all snack for when you and your difficult friends get together.

I found the recipe in Everyone’s Table cookbook by Gregory Gourdet. I’ve only made a few minor changes. Everyone should have this book. His recipes are simple, clever and healthy. In my opinion, a good cookbook has at least twenty recipes that I want to try – this one has more than twenty.

Multi-Seeds Crackers With Seaweed

Easy to make gluten & grain – free seaweed crackers with scallion. Eat for breakfast or snack with plant-based cream cheese.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Diet: Gluten Free, Vegan
Keyword: Gluten-Free, Grain-Free, Vegan
Servings: 1 large tray
Author: Shelly


  • 2 scallions - trimmed and thinly sliced
  • ¼ cup seaweed mix or *2 Nori sheets
  • cup raw sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup flaxseeds
  • Generous pinch of salt
  • Garnish with dill or oregano or parsley - optional
  • Almond cream cheese
  • Olive oil
  • Chili flakes - optional


  • If you use Nori sheets, toast them on a hot skillet for 30 seconds then crumble and crush them.
  • Put the cracker ingredients in a medium bowl and mix. Pour in ¾ cup hot water and mix to combine. Let it sit for 10 mins. Meanwhile, preheat the oven to 300°F/150°C.
  • Put the cracker mixture onto the center of a 12"x17" baking paper and spread it with a spatula. Cover it with another baking paper and with a rolling pin roll to spread it evenly. The cracker mixture should be thin. Transfer gently into a baking tray. Slowly and gently peel off the top baking paper. Bake for 30 mins then rotate the baking tray and bake for 20-30 mins.
  • Let it cool for 10 mins before you remove the baking paper in the bottom and break it into uneven pieces.
  • Pour a little bit olive oil into the cream cheese and put it on a plate. Arrange the crackers around it in layers and serve. Or store the crackers in an airtight container up to a week.

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