Healthy snacking at its finest! These delightfully nutty, crisp and satiating seed crackers have a subtle herby flavour and great texture, making them a great addition to dips, spreads or general daily snack. I have packed these cracker boards with every seed I could possible find at my local whole foods store and I was amazed at quite how easy they were to make. They were a big hit a a few dinner parties as dipping crackers for guacamole, hummus, baba Ganoush and other dips and spreads. I have become absolutely obsessed and love them!
Whats so good about seeds?
These tiny powerhouses hold so many nutrients, minerals, vitamins and antioxidants, they’re high in fibre, quality good fats – mono and polyunsaturated, along with the very beneficial omega 3 fats. Eating a regular variety of seeds has also been shown to help womens menstrual cycle and fertility when consumed on a correct ‘seed cycling’ method.
Makes around 12 large crackers
- 80g pumpkin seeds
- 80g sunflower seeds
- 80g poppy seeds
- 80g flax seeds
- 80g sesame seeds
- 80g chia seeds
- 2 tbsp dried mixed herbs
- 1 tsp garlic flakes
- 1 tsp onion powder
- Salt and pepper
- 600ml filtered water
- Place all dry ingredients into a large mixing bowl and ensure everything is combined. Next add the water and leave to soak for 15mins – by soaking the seeds we are activating them, ensuring proper nutrient absorption and better digestion for our bodies.
- After 15minutes, when the seed mixture has absorbed all the water, grab a spatular and mix once more to ensure all ingredients are combined. On a large baking tray, line with non stick baking paper and drizzle some oil over the top if desired – I find this gives the crackers a little extra crisp and crunch when baking.
- Pour the whole contents of the seed mixture onto the baking sheet, spread out and flatten as thin as possible, keeping the mixture glued together (no breaks)
- When you have one evenly flat sheet of delicious seeded goodness, add your crackers into the oven at 150c for 1 hour.
- Once the hour is up, check the cracker board is hard to tap and remove from the oven, leaving aside to cool for around 10mins before cutting up. Once cut, leave for a further 10 minutes to cool before placing in an air tight container. These crackers will keep for up to 5 days.
*If you find that some of the crackers are still a little soft even after cooking for an hour, once cut, place them back in the oven individually for 10-15 more minutes to dry out and crisp up.