These are really crispy crackers made with seeds only. I added smoked paprika, turmeric, fennel seeds and zaatar as spices, because I have them in my cupboard and I like them, so you can substitute the spices with what you already have at home which most likely are the spices that you like. Really easy to make and really no fuss at all, they keep in an airtight container for 4-5 days.
PREPARATION & COOKING TIME: 75 mins
INGREDIENTS FOR 10 large crackers:
40gr chia seeds
40gr whole linseeds or flaxseeds
2 tbsp ground flaxseeds
180gr water
120gr mixed seeds (I used sunflower and pumpkins)
1 tsp each smoked paprika, turmeric, fennel seeds
1 tsp salt
30gr nutritional yeast (vegan option) or parmesan cheese
1 tbsp zaatar or 1 tbsp sesame seeds
- Preheat oven at 150C/ 300F
- In the meantime, mix the chia seeds with the 2 tbsp of ground flaxseeds and add the water. Set aside for 5 mins, until they form a gel
- Mix together the rest of the ingredients and add to the chia gel, mixing well
- Place the mixture on a large baking tray lined with a non-sticky baking paper and spread well with the back of a spoon into a rectangular shape, roughly 40cm x 20cm
- The mixture should be really thin, but sticking together
- Place in oven for 1 hour
- Once golden, take out of oven, turn oven off and cut while hot with a knife into 10 pieces 4cm x 10cm
- Then put back in the switched off oven and leave there until the oven is cold (at least another hour0 and until the crackers are completely dry
- Once cool place in an airtight container that you can keep at room temperature for 4-5 days
| NUTRITIONAL VALUE PER CRACKER | |
| energy kcal | 127.6 |
| fat | 9.2 |
| of which saturated | 1.1 |
| carbohydrates | 4.8 |
| of which sugars | 0.8 |
| fibre | 4.7 |
| protein | 6.6 |
| salt | 0.0 |