These crackers are the best vehicle for a sliver of cheese or a savoury spread! Full of nutritious seeds, golden and toasty from the oven and perfectly thin and snappy. You’ll be making these again and again. This recipe is naturally gluten free, plant based and so so easy. A great way to ensure you are getting all the benefits of seeds – the omegas, the healthy fats and fibres… Any crumbled bits in the bottom of the jar are delicious sprinkled over a soup or salad too. Enjoy!
~ use an espresso cup to measure for ease, or the amounts in grams below:
- 1 cup sesame seeds (100g)
- 1 cup flax seeds (100g)
- 1 cup sunflower seeds (100g)
- 1 cup pumpkin seeds (100g)
- 2 cups rice flour (200g)
- 1 tsp salt
- 2 cups boiling water (350ml)
- 2 tbsp good oil (eg extra virgin olive or cold pressed rapeseed)
- Measure the seeds, salt and rice flour into a mixing bowl and mix well.
- Pour in the boiling water and oil and mix with a wooden spoon into a thick, sticky mixture. You may wish to add an extra splash of water if the entire contents are not incorporated into a sticky dough.
- Allow the mixture to rest for 30 minutes, the seeds benefit from absorbing some water. Meanwhile, find 3 large baking sheets and 4 sheets of baking parchment. Turn the oven to 175C.
- Line the baking sheets with the parchment. Divide the sticky, seedy dough between the 3 trays. Spread the dough out into a very thin, even layer, one tray at a time. The easiest way to do this is with the 4th piece of baking parchment. Lay it on top of the dough and use your hands to squish the dough out as evenly as you can. You can also use a rolling pin to help. The crackers should be no thicker than the pumpkin seeds.
- Carefully peel off the parchment on the top and use it to repeat the flattening/spreading process with the other two trays. Then get the trays in the oven.
- Bake for 30 minutes or until the crackers are browned and dried out. Allow to cool before carefully snapping them into shards and storing in an airtight container. Enjoy within 3 to 4 weeks.