Seed Crackers
Scanning the ingredient list of any cracker found in a supermarket reveals they’re highly processed; high in sugar, sodium, unhealthy fats and artificial flavours. While I’m not saying every cracker is unhealthy, because healthy store-bought crackers do exist, making a batch at home is rewarding because no store-bought cracker will ever taste as good.
Health benefits –
· Sunflower seeds are loaded with antioxidants, selenium and vitamin E.
SEED CRACKERS
PB, V, GF
¼ cup (28 g) flaxseeds
½ cup (40 g) organic oats
½ cup (80 g) sunflower seeds
½ cup (60 g) pumpkin seeds
¼ cup (30 g) sesame seeds
¼ cup (40 g) hemp seeds
¼ cup (50 g) chia seeds
2 tbsp (22 g) nutritional yeast
1 tsp (5 g) fresh rosemary leaves, chopped
½ tsp (2.5 g) fresh thyme leaves
1 tsp (5 g) of sea salt
2 tbsp (30 ml.) extra virgin olive oil
1½ cups (360 ml.) warm water
In a large bowl, combine all the ingredients. Cover the bowl and rest for 2 hours.
Preheat the oven to 180’C. Line a baking tray. Place half the dough on a piece of baking paper and top with another piece of baking paper. Using a rolling pin, roll the dough until 3-5mm thin and remove the top sheet of baking paper. Sprinkle with flaky salt. Bake for 10 minutes, until the crackers are golden, flip carefully and bake a further 10 minutes. Remove from the oven and allow to cool. When crackers are cool and crisp, break into pieces. Serve with dips and a vegan cheese board. The crackers will keep in an airtight container up to 2 weeks.
