These seed crackers are quick to prepare and bake. We enjoy them with homemade dip and sharing with our friends at the local community garden. Enjoy! -Megan
Ingredients for  SEED CRACKERS

Yield: 2 x baking trays
Sesame Seeds
3/4 cup
Linseed (Flax Seeds)
1/2 cup
Chia Seeds
3 tablespoons
Psyllium Husk
3 tablespoons
Pumpkin Seeds (Pepitas)
3 tablespoons
Sunflower Seeds (Hulled)
3 tablespoons
Salt, Finely Ground
1/2 teaspoon (optional)
Water, Warm
1 1/2 cups
Olive Oil
1/4 cup
1.  Measure seeds, psyllium husk and salt (if using) in a bowl. Mix well.
2.  Add warm water and olive oil to the seed bowl. Mix until combined. Cover and set aside for 30 minutes to thicken.
3.  Divide mixture onto two lined oven trays. Spread out mixture with a wet spoon (or dampened fingers) to evenly cover each tray.
4.  Bake at 150 degrees Celsius (300 degrees Fahrenheit) for 30 minutes.
5.  Use a pizza cutter or knife to cut crackers almost all of the way through into squares or rectangles, in the size you wish.
6.  Return cracker trays to the oven and continue baking for 20-30 minutes until they are golden.
7.  Cool crackers on trays then crack into pieces.
8.  Store seed crackers in airtight container/s for up to 3 weeks (at room temperature). 
Add a sprinkle of one of the following ingredients onto the seed crackers halfway through baking (or a few minutes prior to finishing, if they don’t require 20-30 minutes cooking):
  Bagel seasoning;
  Cayenne pepper;
  Herb & garlic seasoning;
o   Italian herbs dry mix;
  Mixed herbs dry mix;
  Nutritional yeast;
  Parmesan cheese;
  Seaweed (nori);
o   On a cheese board with fruit and cheese;
o Serve with dip - i.e. baba ganoush (smoky eggplant dip), guacamole, hummus, moutabal (eggplant dip) or muhammara (roasted red pepper dip);
  Our favourite homemade dip is a blend of pickled beetroot and chickpea hummus;
  Top with cashew cheese, cream cheese or goat cheese.
Author: Megan Radaich          
Image credit: Megan Radaich           

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