These little beauties are full of flavour and by combining a load of seeds, they make a healthier alternative to most of the crackers on the market.
Make these and have them on hand for afternoon snacks or for the next event you host.
I have tried a few different recipes for this but have finally perfected it to my liking.
1/2 cup each of;
- Sunflower seeds
- Pumpkin seeds
1/4 cup each of;
- sesame seeds
- linseed meal
- chia seeds
- sprinkle of pink himalayan salt (approx 1/4 tsp)
- 1 cup of water
- 1 tbs unhulled tahini (optional but it does add to the flavour and consistency)
- sprinkle of maldon sea salt to taste
Add all of the ingredients in a bowl and stir to combine.
Allow to rest for about 20-30 minutes to allow the chia seeds and linseed to expand and bind the mix
Line a baking tray with baking paper. Spread the mix over the baking tray.
Use another piece of baking paper to squish it down – i made them pretty thin but have previously made them thicker. It depends on how you will be using them – you don’t want them snapping too easily under the weight of your dip.
Sprinkle with the Maldon Sea salt – or other salt of choice.
Cook in the oven at about 150 degrees celsius. After they have been cooking for 25 minutes, remove them from the oven and score squares, or rectangles using a sharp knife. There is no need to cut through.
Place them back in the oven and cook for a further 15 minutes, or until they are golden in colour.
Serve with hummus, beetroot dip or any other flavours you fancy. Or alternatively, they are equally as good on their lonesome!