SEED CRACKERS

By Kate Walsh

SEED CRACKERS

Super easy and very quick to make, these crackers will knock your socks off. Make a double batch and you won’t be spending $20 on crackers at the supermarket anytime soon.

As for the quantities and ingredients, just use this as a guide. I’ve made these with pepitas, almonds, oil oil instead of coconut and plain white flour instead of buckwheat. Use different herbs and spices. I sprinked mine once with smoked salt which was awesome. Make them a few times and then be creative with your subsitutions.

EQUIPMENT
Bowl
Food processor
Baking tray x 2
Baking paper
Rolling pin

INGREDIENTS
1 cup sunflower seeds
1/2 cup pecans
1/3 cup buckwheat flour
2 tablespoons linseeds
1 tablespoon black chia seeds
1/2 tsp sea salt
1 tablespoon nutiritional flakes (optional)
1 egg lightly beaten
1 tablespoon coconut oil (melted)
1 tsp smoked paprika (optional)
1 tablespoon chopped thyme

METHOD
Oven: Pre-heat your oven to 180 degrees Celicius
Process: Place the sunflower seeds and pecans into a food processor and blend until you have both a bit of meal and some chunky bits. Transfer to a bowl.
Mix: Stir in the rest of the ingredients and use your hands if you like (it is easier!). The mix should be quite wet.
Roll: Divide the dough in half and roll between two sheets of baking paper until it is quite thin - round 4 mil. Remove the top sheet of paper and transfer to a baking sheet and repeat with the second half of the dough. Use a sharp knife and mark out your pieces. This makes it easier to break once it is cooked.
Cook: Bake for around 15 mins or until they are nicely golden. Cool and then store in an airtight glass jar.


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