Let’s face it !
We all like crackers.
Crunchy biscuits that we can grab when we’re on the run.
But so many of the ones we buy from the stores these days are packed full of not-so-good stuff and, quite frankly, a little tasteless.
So making something that is tasty, but also really versatile, is important to us because when you’re in a rush, you want something that tastes good rather than simply something to fill a hole.
Nuts and seeds are little power pockets of goodness and when used in the right combination, they not only taste good but they really give you nutrient reserves a boost.
Fibre and omegas and protein are all vital for good bodily function and these Mixed Seed Crackers are filled to the brim with them all.
What’s great is that once you have the base ingredients right, they are also really easy to “flavour up” by simply experimenting with a few different combinations.
We’ve added chilli flakes for a kick and reduced our water and replaced it with lemon juice for a refreshing flavour.
Smoked paprika gives them a (obviously) smoky flavour and adding garlic powder creates a really grown up taste too.
They can be used as crackers with hummus and dips or you can crumble them up and use them as croutons with your soups.
AND ! They keep for quite a while if you store them in an airtight container so they’re there for those moments we mentioned earlier.
Give them and go and get crackered up ! ! !
125g Sunflower Seeds
125g Flax Seeds
50g Chia Seeds
2 tbsp Dried Oregano
2 tbsp Dried Basil
1 tsp Salt
Putting Them Together
- Preheat the oven to 190 degrees C
- Set aside 3 tbsp flax seeds and the chia seeds
- Place all seeds in a blender and blend until ground to a powder.
- Place ground seeds into a bowl, add in the whole flax seeds, chia seeds and dried herbs and mix in half of the water so that it all comes together.
- Add in the remaining water and mix together well so that everything is combined – it will form a thick dough-like mixture and will be a little bit sticky.
- Place mixture onto a lined baking tray and press flat using your hands so that it is about 5mm thick – we like to use a large flat baking tray when doing this.
- Score the crackers with a knife – this makes them easier to break apart when ready.
- Place into the oven for 20 to 30 minutes until the crackers are dried through and the edges are starting to crisp.
- Remove from heat, allow to stand and cool and then break apart.
- These can be stored in an air tight container for up to 10 days.