Dairy Free

Gluten & Grain Free


Egg Free

Low Disaccharide

Nut Free

These thin crackers taste great with almond butter or any other nutty dips, pate or guacamole.

Take a little time to make, as they need to be thoroughly dry to prevent mould, but well worth the effort and they last for weeks.

Makes: 60 crackers

Soaking time: 2-24 hours

Cooking time: 2-3 hours

Ingredients

  • 1/2 cup chia seeds
  • 2 1/2 cups water
  • 1/2 cup crushed linseeds
  • 1/2 cup sesame seeds
  • 1/2 cup poppy seeds

Method

  • Put water and chia seeds into a bowl and stir.
    Soak for at least 2 hours (I leave overnight), until all water has been absorbed.
    Add the linseeds and mix well.
    Divide the mixture into halves and add sesame seeds to half, and poppy seeds to half.
    Mix well and drop teaspoons of mixture onto oven tray, swirl around until thin.
    Bake them in an oven set to dehydrate, or 100’C until the tops are dry.
    Turn each cracker over and place on a wire (cake cooling rack) on the base of the oven.
    Bake the next tray on the higher shelf and again turn crackers and place on wire rack.
    Continue in this way until all are baked, and thoroughly dried out. (2-3 hours each tray).
    Once cooled, and very crisp, keep in an airtight container in the cupboard.
  • Perfect with my guacamole

Notes

Beautiful grainy crisp crackers, perfect with nut spreads, pate or guacamole.

Take a while to cook slowly, but well worth the effort, and they last for weeks.

It is important that these crackers are completely dried in the oven before storing, as any moisture may cause them to become soft or mould to form.

When dry they snap when broken.


Comments

2 responses to “SEED CRACKERS”

  1. […] Place into serving bowl and serve with vegetable strips or my seed crackers. […]

  2. […] Chop garlic and onion in blender until chunky. • In pan heat the coconut oil, add garlic and saute 5 mins while stirring. • Place all ingredients into blender, including onion mix, and blend to a paste. • Return mixture to pan, and cook on medium heat for 6-7 mins stirring constantly. • Pour into jars and allow to cool a little before refrigerating. • Serve cold with vegetable strips or my seed crackers. […]

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