The name of these crackers says it all. They’re made purely from seeds and are packed with protein, healthy fats, minerals, B vitamins and fibre.
I love the simplicity of this recipe and I also love that the crackers are 100% good for you whilst still being moreish and delicious. They’re paleo, keto and vegan friendly and they’re also nut free so the perfect option for nut allergies and school lunch boxes.
Top them with fresh veggies, herbs, dips or whatever takes your fancy and you’ll have a nutrient-dense and satisfying meal in no time.
FIVE SEED CRACKERS
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
½ cup flaxseeds (can substitute with flaxseed meal)
¼ cup chia seeds
½ tsp salt
1 cup water
Heat oven to 170°C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt (if desired). Bake for 30 minutes.
Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.
NOTE: You can also use a dehydrator to cook the crackers. If using a dehydrator, dehydrate the crackers at 45°C (115°F) for about 3 hours. After three hours, slice the crackers, flip them and continue to dehydrate for another 3-4 hours until crisp.