Easy Seed Crackers
Light, crispy and delicious, grain-free & gluten-free. The perfect crunchy accompaniment to spreads, dips, soups or cheese. Add to lunch boxes or enjoy as a healthy nibble.
Use any combination of seeds you like: just make sure you always included 50g of chia seeds
Ingredients
- 65 g pumpkin seeds
- 65 g sunflower seeds
- 50 g chia seeds
- 40 g sesame seeds white, black or a mix
- 20 g flax seed/linseed
- 0.5 tsp salt
- 1 tsp garlic granules optional
- 1 tsp dried herbs (e.g. rosemary, oregano, sage) optional
- 175 ml cold water
Instructions
-
Take a large bowl and put in all the seeds and seasonings.
Add all the water and stir well.
Set aside for 20-30 minutes.
-
While the seeds are soaking:
Preheat the oven to 170C/150C Fan/Gas 3
Take a shallow baking tray approximately 32 x 22 cm and line it with baking parchment or grease proof paper.
-
When the seeds have absorbed all the water and are starting to gel together, stir well then spread the mixture evenly over the lined baking tray.
Tip: scoring the mix into your chosen cracker shape now will help when it comes to breaking them up later.
-
Put the tray in the oven and bake until the mix is completely set, dry all the way through and lightly browned. This should take 55-65 minutes, but check after 30 min to make sure it isn't browning too quickly; lower the oven temperature if necessary.
-
Put the tray on a wire rack until completely cool.
-
Carefully peel off the paper and, using your hands, break until individual crackers.
Scoring lines with a knife and ruler, then breaking along the lines will help to make even pieces if you didn't score before baking.
Recipe Notes
Seed Crackers should stay crunchy for at least 5 days if cooled before storing in an airtight container.
Try adding different seasonings to the seed mixture e.g. cumin, chilli, fennel seeds, onion granules etc.
For Cheesy Seed Crackers: sprinkle grated cheese over the top of the part baked crackers (at around the 45 min point).