I included this recipe in my January newsletter but thought I’d add it to the blog because it really is something I’m making on repeat. When I have a pang of hunger during the day, I’m reaching for one or two of these really easy, healthy seedy crackers. They are gluten free, fat free, sugar free and packed full of goodness.
Ingredients:
100g sunflower seeds
40g pumpkin seeds
50g sesame seeds
30g flax seeds (preferably ground)
25g chia seeds
Half a tsp of sea salt
170ml water
Optional: paprika, dried oregano or rosemary, sea salt flakes
The seeds can be varied as along as the quantities remain the same. Sometimes I use black sesame seeds and sometimes white. What isn’t flexible are the flax and chia seeds as it’s those ones that bind everything together. I grind the flax seeds first.
Mix all the dry ingredients in a bowl and then add the water. Stir well and leave for 20 minutes. Then, take a large piece of greaseproof paper and spread it out in an even layer with the back of a spoon (or put a second piece of greaseproof paper on the top and use a rolling pin). I sprinkle with sea salt flakes at this point (but if you want to cut out the salt then by all means leave it as it is).
Pop in a preheated oven at 140°C (280F) and cook for 40 minutes. Remove from the oven, cut into pieces, turn them over and then give them another 40 minutes. The long slow cooking at low temperature means they dry out completely and are super crispy.
Serve with dips, cheese, topped with avocado and cottage cheese or just on their own.
Bon appetit!
