Everyday Rustic Seed Crackers
We can't get enough of these rustic seed crackers and they've been making an appearance in our snacks and lunches almost every day for a little while now (hence the name!).
They're the perfect snack paired with vegetable sticks or a delicious, crunchy addition to your favourite salads and, of course, make the perfect vessel for homemade dips like this hummus or our favourite chickpea "tuna". They also make a great addition to your homemade cheese boards, which is excellent timing as we have just launched our range of vegan cheeses !
This recipe is super easy, versatile, packed with goodness and a delicious toasty flavour, they don't contain any of the unhealthy (and unnecessary) ingredients that you find in most store-bought crackers and there's no unnecessary packaging. Feel free to switch up the recipe and play around with different nuts, seeds, flours and oils or by adding different spices, herbs and other seasonings.
What you'll need ...
- 30g ground flaxseeds (simply add whole flaxseeds to a blender and blend to form a flour-like consistency)
- 50g almond flour (sub for buckwheat or chickpea flour for a nut-free option)
- 40g chia seeds
- 40g pumpkin seeds
- 40g sunflower seeds
- 30g black sesame seeds
- 30g brown sesame seeds
- 20g nutritional yeast
- 2 tablespoons olive oil
- A generous pinch of sea salt
- A good crack of black pepper
- 240ml water
Optional extras
- Herbs and spices
- Flaked almonds
- Tamari
- Seaweed flakes
- Anything else that tickles your fancy - be creative and have fun with this recipe!
How to make them ...
- Grind your flax seeds in a high-speed blender
- Combine all ingredients in a bowl. The mixture will be quite wet. Leave it to sit for 10 minutes or so. While you do this, preheat the oven to 150 degrees C and line a baking tray with a reusable silicone mat or parchment paper
- If after 10 minutes the mixture has become too solid you may need to add a touch more water as it will be hard to spread out onto the tray. Give it a final stir then transfer the mixture onto the lined baking tray
- Spread the mixture out as evenly as possible on the tray using a rubber spatula. It really helps if your spatula is wet, so have a bowl filled with water nearby to dip it in. Spread the mixture right out towards the edge of the tray. Your mixture should be about half a centimetre thick. You can use the spatula to score around the edge of the mixture and neaten it up. Option here to score out lines in the flattened mixture using a knife. You don't have to score all the way through but this helps get a more uniform cracker - you just snap them up once they're cooked. Alternatively you can just leave them and break them up into more random sizes - it's up to you.
- Put the tray in the oven and bake for an hour or so, until the edges have started to brown and a gorgeous toasty smell fills your kitchen. Turn off the oven and take the tray out. Allow the crackers to cool a little before breaking them up and turning them over on the tray. Return to the oven (still turned off) for 20 minutes or so which helps them crisp up. They will continue to crisp as they cool
Store in an airtight container for up to 2 weeks.
We hope you enjoy this recipe, please tag us on socials if you try it and let us know what you think and what you enjoy them with.