Seedy Crackers
by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com
More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.
Makes
25-30 crackers
Good for:
Snacks
Ingredients
- 90g / 1 cup sunflower seeds
- 80g / 1 cup pumpkin seeds
- 85g / 1 cup sesame seeds
- 40g / 1⁄2 cup flaxseed or chia seeds
- 40g / 1⁄2 cup ground flaxseed
- 1⁄4 teaspoon Himalayan salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme
- 250ml / 1 cup water
Step by Step Instructions
Step 1
Pre-heat oven to 150C/300F/Gas Mark 3. Line the base of a large baking tray with non-stick baking paper.
Step 2
Place all the seeds and seasoning in a bowl and mix well. Pour in the water, mix well again and leave for minutes to allow the seeds to absorb the water.
Step 3
Spoon the mixture onto the baking paper and spread out evenly into two rectangles using the back of a large metal spoon. Ideally, it needs to be 1/2cm thick with no gaps or holes.
Step 4
Sprinkle over a little more salt and lightly mark out the shape of the crackers with the tip of a knife. They can be square, rectangular, diamond-shaped, etc
Step 5
Bake in the oven for 25 minutes, then remove and gently turn over the crackers so you can cook the other side. Carefully peel off the baking paper carefully, put the crackers back on the baking tray and return them to the oven. Bake for a further 20 minutes or until golden brown and firm.
Step 6
Remove from the oven and leave to cool for 10 minutes then transfer to a cooling rack and leave to cool completely. Carefully cut the crackers into the shape you marked out and store in an airtight tin
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