I love these crackers! Personally, I make a batch pretty much each week; to satisfy my salty-crunchy cravings.
Professionally, I find myself sharing this recipe at least once each day. I am recommending them as a healthy alternative to:
- conventional crackers made from refined grains
- salty-crunchy snacks like potato chips
- taking a fibre supplement (yes, they're great for your 'digestion'!)
This recipe comes from a website called Quite Good Food. There is even a short instructional video on that site, if written instructions aren't your thing.
Combine - Soak - Spread - Bake. Ta-da! You have a crackers!
• 1 cup sunflower seeds
• 3/4 cup pumpkin seeds
• 1/2 cup chia seeds
• 1/2 cup sesame seeds (I used a mix of black and white sesame seeds)
• 1/4 cup flaxseed (linseed)
• 1 tsp salt
• 1 1/2 cups water
• 1 tbsp dried herbs of your choice (I used thyme)
• 1 tsp chilli flakes (optional)
1. Preheat oven to 170C (340F) fanbake.
2. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
- I have tried a few different herbs and keep going back to thyme. I was excited to try rosemary but couldn't taste it; will try again with much more than the suggested 1Tbsp
- finely chopped sundried tomatoes are a nice addition
- I flip the cracker slabs over at 40minutes, as the underside is often still moist while the top is turning golden