Do you love a good cracker?
I sure do!
I was reading the latest Womens Health magazine while waiting for my massage the other day and saw the recipe for these delicious looking crackers
I knew I had to try making them
I did the following day and the crackers turned out great
My only change was to add 3 teaspoons of a sundried tomato powder I got from Alfalfa House (which has salt in it) in place of the oregano and cumin (so I didn’t add salt or pepper)
They were relatively easy to make. You just mix everything in one bowl, wait a bit, then spread the mix on a tray…
Then there is just a bit of jiggling in and out of the oven required in order for them to bake evenly…
…and become lovely and crisp
However, since I find cup measures easier to use than having to weigh things, I set about adapting the original recipe in order to be able to just measure the ingredients in future. I also added a little bit of oil, as I think it gives them a better texture. I have included my version below
I’ve also left my version plain as I will be serving it with dip (like my amazing guacamole) or cheese, or possibly even peanut butter – yum!
But feel free to add any spices you like
Oh, and ’cause they are nut free, they would be a great addition to a healthy lunch box
Do give them a go. They are so much healthier or cheaper than anything you can buy!
- ½ cup linseeds (called flaxseeds in America)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2½ tablespoons chia seeds
- 2 tablespoons sesame seeds
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 cup (250 ml) water
- Combine linseeds, sunflower, pumpkin, chia and sesame seeds in a medium bowl.
- Add salt and mix together
- Pour in olive oil and water and allow to sit for at least 15 minutes until all the water has been absorbed
- Meanwhile, heat oven to 170 degrees
- Line a large baking tray - or 2 smaller trays approx 23c m x 32 cm - with greaseproof paper
- When the mix is ready, spread evenly over trays using a spatula
- The mix will be approx 3-4 mm thick
- Bake in oven for 20 minutes
- Remove from oven, transfer to a cutting board and cut into desired cracker sizes
- Place back in the oven for a further 20 minutes
- Remove from oven again, carefully turn the crackers over, remove paper, then put back in the oven for another 10-15 minutes
- Cool before eating or transferring to glass jars for storage. YUM!
Why eat seeds?
These are just SOME of the reasons
Pumpkin seeds are a great source of zinc – really important for your immune system and healthy skin
Linseeds and chia seeds – great plant sources of omega 3 fats
Sunflower seeds – also a great source of zinc and great for healthy skin
But wait…there’s more!
If you love crackers, why not try my other cracker recipes…
Two different versions of Linseed Crackers (with edamame hommus)