Seed-licious crackers
It only takes a few minutes to prepare these crackers. They are crunchy, healthy, and full of fibres and nutrients. It’s the ultimate snack for feeding mothers and busy parents. Agreat addtion to a warm bowl of soup or a quick breakfast with some eggs. I always like to serve them with some cheese, hummus, olives and fresh cut vegetables. You can easily turn this recipe into a gluten free crackers version by swapping only one ingredient. The only problem is that it’s impossible to stop eating them…
Ingredients
1 cup linseeds (flaxseed)
1 cup oats, ground (or swap for gluten-free oats / almond flour)
½ cup chia seeds
½ cup sunflower seeds
⅓ cup pumpkin seeds
½ cup sesame seeds
⅓ cup olive oil
¼ cup tahini
¼ cup maple syrup
3 cups warm or boiling water
1 teaspoon salt
Method
Turn on the oven to 140 °C fan (120 °C non-fan) and line two baking trays with baking paper.
In a large bowl, mix all the ingredients to a smooth batter.
Let the mix rest for 10 minutes; it will thicken slightly.
Divide the mixture in half. Place one half on a lined baking tray, then cover with another sheet of baking paper and press it down with your hands so it’s even and very thin.
Repeat with the second half on the other tray.
Bake both trays together for 30 minutes, then swap the top tray with the bottom one. Bake another 30 minutes — at this stage, the crackers will look pale and firm.
Increase the oven to 170 °C and bake for 10 minutes, then swap trays again.
Bake for another 10 minutes at 170 °C.
Remove from the oven and cool completely. Once cool, break into pieces and store in a jar. If you want square-shaped crackers, use a sharp knife or a pizza cutter right after you take the trays out of the oven.
If any bits in the centre are still soft when you try to break them, pop them back in the oven for a few more minutes at 140 °C, then cool and jar.
