I love a good cracker! Especially with homemade dip or a nut cheese like the phenomenal Botanical Cuisine cheeses. Seed crackers are a great way to get extra nutrition into your day, all whilst eating something delicious! These crackers are an excellent source of omega 3 from the flax and chia seeds, zinc from the pepitas and sunflower seeds, calcium from the sesame seeds and protein from all the seeds.
You can whip these up quickly and have them on hand for whenever hungry strikes. They are also a great one to go for when you get that mid-arvo slump and want to reach for something sugary. Reach for these babies instead and stabilise your blood sugar and get an energy boost from the crunch, protein, carbs and healthy fats!
I hope you enjoy these tasty seed crackers, and check out our other recipes for dips to pair them with here.
2 tbs buckwheat groats
2 tbs chia seeds
1/2 cup flaxseed (linseed)
2 tbs sesame seeds
1/2 cup sunflower seeds
1/2 cup pepitas (pumpkin seeds)
1/2-1 tsp salt
3 tbs savoury yeast flakes (also called nutritional yeast)
1 tsp dried rosemary (crushed)
1 cup filtered or tap water
Preheat the oven to 180 degrees Celcius. Line two baking trays with baking paper or a silicone baking mat and set aside.
Roughy chop the sunflower seeds and pepitas.
Combine all the ingredients in a bowl and mix well. Allow to set for 20-30 minutes until the water has absorbed and the seeds have become gel like.
Spread the mixture across both baking trays, ensuring it is evenly spread and not too thick (you want it less then 1/2 cm thick). Using a pizza cutter or knife, score the mix so the crackers will break apart easily once made (I usually make the crackers approximately 5 x 5 cm).
Place the trays in the oven and bake for 20 minutes until slightly brown. remove the trays from the oven, allow to cool slightly then break the crackers apart.
Flip the crackers over on the tray, place back in the oven and back for a further 15-20 minutes until golden brown.
Allow to cool completely before storing in an airtight container.