Seed crackers

Seed crackers

These meal-in-a-biscuit crackers are so simple to make and are a great gluten-free alternative to bread- full of nutrients, minerals, and healthy fats (energy!). They pair great with homemade nut butter, dips, homemade cream cheese, or mashed avo!

Here is my (Sage and Seaweed) version of Sarah Wilson's recipe:

1/2 cup chia seeds

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup pepitas (pumpkin seeds)

1/2 cup almond meal or LSA/linseed/ground flaxseed

1/4 cup dulse flakes (seaweed- optional)

2-3 cloves garlic, crushed

4 tsp freshly chopped herbs (i typically use lots of fresh sage leaves from my garden)

1/4 tsp sea salt

*for Cheesy Rosemary seed crackers: leave out the dulse flakes, add nutritional yeast and use rosemary as your fresh herb (thanks for the suggestion Kristi)!

Method:

Preheat oven to 160C and line a baking tray with baking paper. Combine all ingredients well, then add a cup of water and stir until thick and combined. Spread the mixture on the tray, pressing down using the back of a spoon, until spread evenly/flat. Bake for 30 minutes. Remove from oven, cut into preferred cracker size (approx 15-20 squares), flip them over and bake for another 25 minutes until crisp. Cool completely on the tray or leave in the turned-off oven to dry out before sealing in container. Store for up to two weeks.

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