SEED CRACKERS

 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

    

YIELD: 2 X BAKING TRAYS

     

 INGREDIENTS:

3/4 cup sesame seeds

1/2 cup linseed (flax seeds)

3 tablespoons chia seeds

3 tablespoons psyllium husk

3 tablespoons pumpkin seeds (pepitas)

3 tablespoons sunflower seeds

1/2 teaspoon finely ground salt (optional)

1 1/2 cups warm water

1/4 cup olive oil

   

METHOD:

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).

  

FLAVOUR IDEAS:

o Bagel seasoning

o Cayenne pepper

o Chilli 

o Dukkah 

o Garlic 

o Herb & garlic

o Italian herbs

o Mixed herbs

o Nutritional yeast 

o Parmesan cheese 

o Rosemary 

o Seaweed (nori) 

o Turmeric

 

SERVING IDEAS: 

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)

o Our favourite homemade dip is a blend of pickled beetroot and chickpea hummus
o Top with cashew cheese, cream cheese or goat cheese

    

    

Author: Megan Radaich          
Image credit: Megan Radaich           
Publication: www.foodpreserving.org

    
LEARN MORE: FOOD PRESERVING GUIDES 

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