Recipes
Crunchy seed crackers
These crunchy little crackers make a delicious, gluten free and healthy protein rich snack. They are perfect with just butter, avocado, hummus, cheese or even on the side with your scrambled eggs in the morning Enjoy!
Makes approximately 12 – 16 crackers or one baking tray spread to the edges
Ingredients
170 gram linseed
30 gram ground linseed
130 gram mixed seeds like sunflower, pumpkin and sesame seeds
(total 330 grams)
1/2 tsp himalayan crystal salt
1/2 tsp himalayan crystal salt to sprinkle on top
2 cups filtered water
Method
Preheat oven to 100°C – 120°c.
Add all the seeds and salt to a bowl, mix and cover with water. Leave for minimum 2 hours or over night until the seed mixture have become thick and gelatinous .
Line a baking tray with baking paper. Spread the batter evenly onto the tray, approximately 4 mm thick. Sprinkle with salt.
Cook in the oven for 2 – 4 hours. When the seeds are dry on top (about 1 1/2 – 2 hours) take the tray out of the oven and cut the crackers into squares. Keep cooking for approximately 4 hours or until the crackers are totally dry and crispy. If the crackers are almost dry but still moist on the baking paper side, you may choose to turn the crackers over and cook for another 10 – 15 minutes to speed up the drying process.
Cool on a wire rack before serving.
Stores for up to 2 weeks in an airtight container.