My family are completely (into) crackers!
Unfortunately, once I started reading labels and learning more about what goes into our food, the list of crackers from the supermarket that I thought were okay has dwindled to practically zero! Even the crackers that appear to have no additives still use vegetable oil (most likely canola if none is stated) and are heavily processed. So we were cracker-less for some time and the kids were not happy! I tried making my own using my pasta maker and they were okay but so time-consuming.
So I was beyond excited when I first saw all these seed cracker recipes popping up around the internet on the paleo and vegan pages. I can’t believe it took me so long to find out about them and make them. I was mostly inspired by the foods-kool girls over at Naughty Naturopath Mum and their easy recipe. This is my tweaked version – I make lots as they go quick around here and I give mine a cheesy, herby twist!
We have made them lots of times now and everyone loves them. They are perfect with some avocado and tomato on top for a little snack, served alongside a salad for some crunch, dipped in some cashew cheese or as a portable snack for kids on the go. They keep for ages -I just pop them in a glass jar in the pantry.
Easy Seed Crackers
Vital Stats: Grain Free, Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo
Okay so this is what you need:
3 cups filtered water
1 cup organic sunflower seeds
1 cup organic chia seeds
1/2 cup poppy seeds
1/2 cup organic sesame seeds
3 tablespoons nutritional yeast flakes
1 tablespoon dulse flakes
2 tablespoons dried onion flakes or onion powder
2 teaspoons dried garlic powder
1 tablespoon dried parsley
1 tablespoon dried chives
Okay this is how you do it:
Preheat your oven to 180° celsius.
Whack everything together and mix. I told you it was easy! You can even get the kids to do this one!
Line two large, shallow baking trays with baking paper.
Spread the mixture out evenly over both trays. I use a spatula to smoosh it down so it’s nice and smooth.
Fling the trays in the oven for 30 minutes.
Take them out and then flip over. Peel away the baking paper.
Score them if you like into squares – but don’t cut all the way through. The scoring will just make it easier to break into bite-size chunks later.
Fling them back in the oven for another 30 minutes or until really dried out and crispy.
I like to keep an eye on them and knock the temperature back to 150 ° celsius if they are starting to burn on the edges.
When they are done, put them on wire racks to cool. Break into chunks and store in an air-tight container.
Jazz up your crackers:
You could pretty much use anything you want in these crackers!
*Replace the seeds for nuts or any combination of seeds, just as long as your quantity is equal to 4 cups. Flaxseeds and hemp seeds also work well. But you do need chia seeds to gel the water and make them stick together, so leave that in.
*Add spices like turmeric and paprika or even dukkah
*Add superfoods like Vital Vegie Power
*Make them sweet by leaving out the savoury additions and using a little rapadura sugar, coconut and cinnamon
*Add finely diced organic sun-dried tomatoes
*Add fresh onion, garlic or finely grated vegetables like carrot and zucchini
*Whizz a little spinach into the three cups of water and make green crackers
* If you can tolerate dairy, try some finely grated parmesan cheese
* Add some dehydrated chicken bone broth to make chicken flavoured crackers
* Add psyllium husks for extra fibre
* Use freshly squeezed vegetable juice instead of water
* Add a little pureed banana or apple to the water
* Add a little coconut oil
…… you get the idea right?!
So will you have a go at making these?