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…