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Super Seed Crackers

There’s no doubt that we’re crackers about crackers as the festive season approaches. Crackers with dips…topped with avo or fresh tomato…with cheese + figs…or as beautiful base for canapés. This recipe for crunchy seed crackers is quick and simple to make – a healthier, tastier take on traditional store bought crackers.

Containing five different seeds, these snacks pack a punch when it comes to nutrient content…. despite their tiny size, seeds are rich in fibre, omega-3 fats, protein, vitamins and minerals which help keep our bodies running to their full capacity. Let’s break it down:

CHIA: Great for sustained energy release, digestive health and also for the skin thanks to their high antioxidant content.

SUNFLOWER: Promote cardiovascular health, contain a potent amount of magnesium and are a great mood booster!

PUMPKIN: Immune boosting thanks to their zinc content, anti inflammatory and great for aiding sleep.

SESAME: Hormone balancing, blood pressure improving + fat burning.

FLAXSEED: A perfect grain replacement, these little seeds can help lower cholesterol, aid with weight loss and even reduce the symptoms of menopause.

You will need 
                               

1/2  cup chia seeds

1/4  cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup uncooked quinoa

1/4 cup sesame seeds

1/2 cup ground flaxseed

1/2 cup whole flaxseed

1.5 tsp salt

1 1/4  cup water

1 clove garlic

1 Tbsp  dried herb such as oregano, thyme, rosemary, chilli, cumin

How to make

1. Preheat oven to 120°c.

2. Place all the ingredients in a bowl. Set aside, stirring occasionally for 15 minutes.

3. Line two baking trays with baking paper. Spread and press the seed mix firmly and evenly in a very thin layer over each prepared tray. Bake for 2 1/2 hours until crisp. Cool and break into large pieces. If you want more consistent sized and shaped crackers use a blunt knife to score a line through the mix after you have spread it on the tray. This is best if you intend to make canapés.

Best stored in an airtight container.

Recipe + images by Samantha Mackie

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