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.
My super seedy crackers are easy to make and packed full of toasty, nutty flavour and incredible nutrients. They contain all these amazing ingredients which can be added to your next veg order. Did you know that our nuts and seeds come in compostable bags?
So you can see why I love including these crackers in my diet and in my kids lunchboxes. They make a brilliant afternoon snack too! Scoop up hummus with them (find the recipe here), pop on a slice of cheese (we stock an amazing range or organic dairy and vegan cheeses here), or eat with soups.
Ingredients (makes around 32 crackers)
50g sunflower seeds
50g pumpkin seeds
50g porridge oats
25g chia seeds
1 tsp salt
2 tbsp extra virgin olive oil
Turn your oven on to 150C and find your largest baking sheet. You may need to use two depending on the size of your oven. I used one sheet approximately 38x46cm as a guide. You’ll also need to line your tray with a sheet of baking parchment and have another sheet of parchment ready. Find a mixing bowl and wooden spoon or spatular.
Measure the seeds, oats, flour and salt into your mixing bowl. Stir well to evenly disperse the ingredients.
Then add the olive oil and water and mix well until there are no dry clumps. Leave the bowl to stand for about 20 minutes to allow the chia seeds and linseeds to absorb the liquid.
After 20 minutes your mixture should be thickened and spreadable. Scrape it out onto the lined baking tray and use the spoon/spatular to spread it as evenly as you can. A good tip is to avoid the edges, don’t worry about getting it perfect yet, the next step will ensure your crackers are thin and even.
Place the second piece of baking parchment over the sticky cracker dough. Use your hands to spread the dough out into a thin, even layer. Make sure there are no thicker bits anywhere as these will take longer to cook. The layer should be about 3mm thick all over.
Then carefully peel off the top layer of parchment and use a knife to score the cracker dough to the size and shape you prefer.
Put the tray in the oven and bake for 30-40 minutes or until toasty and dried out. Allow the crackers to cool completely before snapping them apart from each other and storing them in an airtight container. They should stay fresh at room temperature for 2 weeks, in the fridge for 1 month or frozen for 3 months.