pic_785_480

Seed Crackers

RatingDifficultyBeginner

Seed crackers are the perfect alternative to your standard bread crackers.

ShareTweetSave
pic_785_480
Yields35 Servings
Cook Time20 minsTotal Time20 mins
 100 g sunflower seeds
 100 g pumpkin seeds
 60 g flaxseeds
 100 g sesame seeds
 3 tbsp psyllium husks
 400 ml water
 1 tsp salt
1

Preheat your oven to 150°C. If you have a fan oven, make sure the fan is on.

2

In a mixing bowl, combine all of the ingredients and leave the mixture to stand until it is thick and pliable, about 10 or 15 minutes.

3

Spread the mixture out as thinly as possible on a baking tray lined with a silicone mat or baking parchment (silicone paper). You may need two trays. The mix should have no holes in it.

4

Bake the trays for an hour, checking them every 15 minutes. You may need to rotate them away from the hot spots in the oven.

5

They usually take about 1 hour 20 minutes to cook. Once they are lightly browned and crisp take them out of the oven and leave them to cool.

6

Once cooled, break them into any size you like and store in an airtight container.

Ingredients

 100 g sunflower seeds
 100 g pumpkin seeds
 60 g flaxseeds
 100 g sesame seeds
 3 tbsp psyllium husks
 400 ml water
 1 tsp salt

Directions

1

Preheat your oven to 150°C. If you have a fan oven, make sure the fan is on.

2

In a mixing bowl, combine all of the ingredients and leave the mixture to stand until it is thick and pliable, about 10 or 15 minutes.

3

Spread the mixture out as thinly as possible on a baking tray lined with a silicone mat or baking parchment (silicone paper). You may need two trays. The mix should have no holes in it.

4

Bake the trays for an hour, checking them every 15 minutes. You may need to rotate them away from the hot spots in the oven.

5

They usually take about 1 hour 20 minutes to cook. Once they are lightly browned and crisp take them out of the oven and leave them to cool.

6

Once cooled, break them into any size you like and store in an airtight container.

Seed Crackers