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Easy Seed Crackers

Light, crispy and delicious, grain-free and gluten-free. The perfect crunchy accompaniment to spreads, dips, soups or cheese. Add to lunch boxes or enjoy as a healthy nibble.

Use an alternative combination of seeds totalling 240 grams if preferred, although this MUST include 50 grams of chia seeds or they won't hold together.

It's recommended that you read the accompanying blog post before starting.

Course Side Dish, Snack, Biscuit, cracker
Cuisine Vegetarian, plant-based, gluten-free, grain-free
Keyword easy, healthy
Prep Time 10 minutes
Cook Time 1 hour
Soaking time 30 minutes
Total Time 1 hour 40 minutes
Servings 1 medium tray of crackers
Author Moorlands Eater

Ingredients

  • 65 g pumpkin seeds
  • 65 g sunflower seeds
  • 50 g chia seeds (note the quantity of chia cannot be changed of the crackers will not hold together)
  • 40 g sesame seeds
  • 20 g flax seed/linseed
  • 0.5 tsp salt
  • 1 tsp garlic powder and/or dried herbs, spices (optional: see blog post for alternatives)
  • 175 g/ml cold water

Instructions

  1. 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 or until the mixture is gelled together: see image in blog post for how it should look if you spoon some out.

  2. While the seeds are soaking:

    Preheat the oven to 160°C /140° Fan /Gas 3 /325° F.

    Take a shallow baking tray 32 x 22 cm or with a similar area and line it with baking parchment or grease proof paper.

  3. Spread the gelled seed mixture evenly over the lined baking tray, making sure you go right up to the edges and into the corners.

    Tip: if you want regular shaped crackers you can mark them into squares or rectangles now.

  4. Put the tray in the oven and bake until the mix is completely set, dry all the way through and underneath, and lightly browned: approximately 1 hour.

    Tip: check after 30 min and if browning too quickly lower the temperature a little.

    Optional: after 45 minutes you can sprinkle a little grated cheese over some or all of the tray.

  5. Put the tray on a wire rack until completely cold before peeling off the paper.

  6. Snap into individual crackers, along marked lines if you made any.

    Note: trying to cut with knife at this stage is likely to crumble the crackers. Better to either snap into irregular shapes with your hands, or you could try scoring lines with a knife and ruler then snapping.

    Should keep for a week in an airtight container.