I love making a batch of these seed crackers to have on hand to serve with dips and cheese or spread with nut butter for a satisfying snack. They are easy to make but I warn you they are very moreish. This is a recipe I have adapted slightly from Lorna Jane’s cookbook ‘Nourish’. You can watch a video of Meredith making this recipe here.
2 tbsp (30g) black chia seeds
2 tbsp (35g) linseeds
1/2 cup warm water
2/3 cup (100g) wholemeal spelt flour (or plain wholemeal flour) }
2/3 cup (100g) plain white flour } – see note below for gluten-free
1 tsp sea salt flakes
1/3 cup (65g) pepitas (pumpkin seeds)
1/3 cup (50g) sunflower kernels
2 tbsp (30g) sesame seeds
1/3 cup olive oil
sea salt flakes, finely chopped thyme (optional), or za’atar or dukkah
- Preheat the oven to 180C fan-forced.
- Combine the chia seeds, linseeds and water in a medium bowl, then set aside to soak for 20 minutes, stirring occasionally.
- Add the remaining ingredients and mix until well combined. You may find using your hands is the best way to bring the dough together. Divide the dough into 2 portions.
- Roll each portion of dough between 2 sheets of baking paper into a rectangle of approximately 20 x 30cm, and about 5mm thick. Keeping the dough on the paper transfer it to a baking tray. Peel off the top layer of paper and sprinkle with some extra sea salt flakes and chopped herbs. Use your rolling pin to gently press these into the dough. Repeat with the other portion of dough.
- Bake for about 18 to 20 minutes, rotating the tray after about 12 minutes, or until lightly golden and crisp. Cool on trays, then break into pieces. Store in an air-tight container.
Note: to make these crackers gluten-free substitute a good quality, wholesome gluten-free flour, such as the Wholemeal Flour Blend by The Gluten-Free Food Co, available in store.