I thought it was high time I made some crackers. But not just any crackers… Really, really, really, healthy crackers! No wheat (so no gluten), no dairy, just seeds. Which seeds, you ask? Well… the line-up includes sunflower, pumpkin, sesame, poppy, linseed and chia… truly a power-pack of antioxidants, minerals and fibre.
What’s cool about this recipe is that it’s the linseeds (flaxseeds) and chia seeds that do all the work in holding these babies together – it’s all that gooey substance they release when immersed in liquid that does it. All you have to do is roll ’em, and bake ’em. Simple, nutritious, delicious. Swipe on some pesto, hummus, or even just some delicious butter, and you’ve got a healthy and very sustaining snack.
Thanks to Bite.co.nz for this great recipe. It’s pretty flexible – you could use whatever seeds you like, or have about. I couldn’t find any poppy seeds at the supermarket when I made these, so I added in a quarter cup of quinoa and amaranth mix instead. Having said that, you DO need to include the Chia and/or Flaxseeds for the reason I outlined above – if you’re using only one of them, double the quantity. By the way, if flaky salt isn’t your thing, you could add some other flavouring if you prefer – perhaps some garlic powder, dried herbs, nutritional yeast (to add a cheesy flavour), or black pepper.
Enough said. Enjoy!
Makes enough to cover a baking tray
Ingredients: (This recipe uses metric measurements – click here for Unit Converter)
- 1/2 cup Sunflower seeds
- 1/2 cup Pumpkin seeds (Pepitas)
- 1/4 cup Sesame seeds
- 1/4 cup Poppy seeds
- 1/4 cup Linseeds (Flaxseeds)
- 1/4 cup Chia seeds
- 1/2 teaspoon salt
- 1 cup water
- Flaked sea salt, to sprinkle over
- Heat oven to 170C (340F).
- Place all the seeds (you can break the larger seeds down a bit first in a food processor, if you like) and first measure of salt in a large bowl. Pour in water and mix to combine (don’t worry – it will be sopping wet, but this will all be absorbed!). Leave for 15 minutes to allow the Chia and Flaxseeds to bind everything together.
- Tip mixture onto a baking tray lined with baking paper (I suggest you lightly spray the baking paper with vegetable oil first to avoid sticking) and lightly press the mixture down with a spatula.
- Lay another piece of greased baking paper over top (greased side down) and then, using a rolling pin, roll over the mixture gently and evenly until it is about 3-4mm in height.
- Peel the top layer of baking paper off. Sprinkle the mixture with flaky sea salt, then bake for 30 minutes.
- After 30 minutes, remove the tray from the oven and, using a sharp knife, slice into crackers.
- Now, return the crackers to the oven and cook for a further 20-30 minutes until crisp and just turning golden.
- Remove to a rack to cool, then store in an airtight container.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting