My homemade seed crackers are simple and delicious. Bonus – they are incredibly simple to make and so nutritious. They are an excellent source of protein, fibre and good fats with none of the additives and simple carbohydrates of shop bought crackers. This recipes is also gluten-free, paleo, vegan and lunch box friendly.
Like most of my recipes, you can adapt the ingredients to what you like or have available. I have used a combination of flaxseeds, chia seeds, sesame seeds, hemp seeds and styrian pumpkin seeds, but you can use whatever seeds you prefer, just stick to the ratio of seeds to water. You could also use a combination of nuts and seeds, add a little dried fruit, or some herbs and spices.
Seeds are such an undervalued food. They are packed full of protein, good fats, fibre, vitamins, minerals and phytonutrients. Compared to raw nuts they are generally cheaper.
Pumpkin seeds are an wonderful source of zinc, sesame seeds are an excellent source of bioavailable calcium, sunflower seeds are high in vitamin E, chia is a great source of fibre and hemp is high in essential fatty acids. Flaxseeds are an excellent source of pre-biotic fibre, magnesium and iron. They are also highly beneficial for women’s reproductive health due to phytonutrients called lignins which aid estrogen metabolism and help balance hormones.
2/3 cup of pepitas
1/3 cup of sesame seeds
1/3 cup of sunflower seeds
2/3 cup of flaxseed
1/3 cup of chia seeds
1 tablespoon of hemp seeds
1/4 teaspoon of Celtic Sea salt
2/3 cup of cold water
Add flavour by adding ½ to 1 teaspoon of your choice of the following:
- Fennel seeds – help aid digestion and reduce flatulence
- Dulse flakes – are high in iodine for brain function and thyroid function
- Fresh or dried sage – reduces bloating
- Fresh or dried rosemary – boosts memory and focus and aids detoxification
I like to blitz the seeds in my blender for a few seconds, but if you prefer you can make this with the seeds whole. I do recommend a quick blitz if you are using nuts as they tend to be too large to stick together when whole.
After a quick blitz add the water and mix together with a spoon until the water is absorbed and the seeds mix has come together.
Spread onto a lined baking tray, flatten out with your hand or the back of a spoon and bake for 1 hour on 100°C, turning over at around 30 mins. If your crackers are thicker they may take longer to cook. As the over is low it is difficult to burn them so don’t worry about over cooking.
Allow to cool and cut or break into whatever size crackers you prefer.
Store in an air tight container.
I love to eat these crackers with avocado, cheese or hummus. For something new try them topped with my green pesto