Easy seedy crackers

Recipe appears in 

Serves Make approx. 48 bits

This recipe ticks so many boxes, so it’s perfect to have ready to go if you’ve got guests coming around and you’re not sure of dietaries. They’re keto, gluten-free, dairy-free, egg-free and even vegan. The essential ingredients here are the linseeds, chia seeds and psyllium husks, which expel a gelling agent that makes the crackers stick together. Other seeds can be added like hemp seeds and sunflower seeds, if you’ve some handy. It may seem like a bit of an outlay to be buying so many seeds, but they will last you ages – and a little go a long way.

Ingredients

1 cup almond meal

1 cup seeds (1/4 cup each of sesame seeds, poppy seeds, pepita seeds, sunflower seeds)

1/4 cup each of Linseeds and chia seeds.

2 tablespoons each of psyllium husks and nutritional yeast (or Parmesan)

1 teaspoon salt flakes

2 cups boiling water

Substitutes

NUT FREE Easy Seedy crackers

1 cup besan flour
1 cup seeds (1/4 cup each of sesame seeds, poppy seeds, pepita seeds, sunflower seeds)
1/4 cup each of Linseeds and chia seeds.
2 tablespoons each of psyllium husks
1-2 teaspoon salt flakes
2 cups boiling water

• The essential ingredients here are the linseeds, chia seeds and psyllium husks, these exude a gelling agent that makes the crackers stick together.
• Other seeds can be added like hemp seeds and sunflower seeds.

Method

Preheat oven to 180C (or 160C fan)

 

Line 2 x 25cm x 37cm baking trays with baking paper

 

Mix all of the dry ingredients in a large bowl, then pour the freshly boiled water over the top and mix until all glossy and hydrating.

 

Leave to sit for 15 minutes until thickened and cool enough to handle.

 

Halve mix evenly and press into lined baking trays until completely flat using wet hands or a spatula, getting right into the corners. Place another sheet of baking paper over the top to help get it even flatter by pressing and smoothing over. Making sure there are no lumps and dips to help it cook evenly.

 

Press a cross-hatched pattern into the prepared mix to imprint crackers or else just break up into shards when cool.

 

Sprinkle over some extra sea salt flakes and bake in the middle of the oven for 40 minutes, switching trays halfway through.

 

The crackers should be dry. Turn off the heat and leave to dry out even further in the oven overnight.

 

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