Don’t you just love a good cracker? I certainly do!
I am more of a savoury (than sweet) person so could happily snack on crackers any time of the day. Especially these ones…
It’s really hard to find a delicious, healthy cracker in the shops*, so I decided to make some…
I searched online and found a gazillion recipes, but so many needed to be soaked for a few hours, or over-night. Others needed me to dirty the food processor (well thermomix to be precise. Hardship, I know!). And others required me to go in search of my rolling pin as you had to roll out the dough (what? I may break a nail!). All things that I didn’t want to do (or rather couldn’t be bothered doing) on my relaxing (lazy) Sunday.
But I still wanted some crackers.
You have to give these a go. They really are quick and easy to make – and very, very delicious!
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup linseeds, in America known as flaxseeds
- ¼ cup chia seeds
- ¼ cup pumpkin seeds, also known as pepitas
- ¼ cup ground cashews or almonds
- 1 tablespoon psyllium husks
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 cup water
- Combine the seeds, ground nuts, psyllium husks, oil, salt and water in a bowl. Stir to ensure the seeds are evenly distributed.
- Allow to stand for about 10 minutes to allow the seeds, psyllium and water to form a 'gel'.
- Meanwhile, line one large 45 cm x 36 cm or two medium 35 cm x 25 cm baking trays with non-stick baking paper.
- Once the mixture forms a spreadable dough, use a spatula to thinly and evenly spread the mixture across the tray/s making sure there are no holes. Mine measured 39 cm x 29 cm and was about 2 mm thick.
- Bake at 150°C for 30 minutes.
- Remove from the oven and carefully transfer to a chopping board. Using a sharp knife, cut into desired size and shapes (squares, rectangles, triangles etc).
- Carefully flip the crackers back onto the tray upside down and peel off the paper.
- Return to the oven for a further 30 minutes, or until the crackers are light brown and crisp.
- Note, you may need to move the corner and edge crackers into the middle if they brown too fast.
- When done, allow to cool, then carefully break into crackers and store in an airtight container (that is if you don't eat them all first!).
– 1 1/2 tablespoons Parmesan cheese or
– 1/2 – 1 teaspoon fresh herbs e.g. rosemary, sage, thyme or
– 1/2 – 1 teaspoon spices e.g. ground cumin, paprika, garlic powder or
– chili flakes to taste
These gorgeous crackers are high in fibre, a source of omega 3 fats (from linseeds and chia seeds), high in protein and damn delicious.
Well worth the small amount of effort to make them!
*Issues with shop-bought crackers
– most are made from white flour which contains minimal nutrition and is very high GI
– which means the crackers will be high GI (don’t keep you full for very long and often just make you hungrier, meaning you eat more of them, but you are still hungry….arghhh!)
– most contain unhealthy oils
– most are high in salt
– most are low in fibre
– many contain things in the ingredients list you wouldn’t have in your pantry
– many ‘healthier’ ones taste like the cardboard box they come in
– there’s probably more, but that will do for now hey!