One Life

View Original

Seed Crackers - gluten free

Helen Duyvestyn

This seed cracker recipe is my go-to to make delicious crispy crunchy and healthy crackers. The recipe is originally from https://vjcooks.com/seeded-crackers/ and has seeds and cornflour as the main ingredients.

Delicious crispy seed crackers

INGREDIENTS

SEED MIX

  • ½ cup sunflower seeds

  • ½ cup sesame seeds

  • ¼ cup pumpkin seeds

  • 2 Tbsp chia seeds

  • 2 Tbsp linseeds

  • 1 Tbsp cumin seeds

  • 1 teaspoon or more of white vinegar

  • 1 teaspoon of fresh or dried rosemary

  • Other herbs of your choice if you don’t like any of the above!

LIQUID MIX

  • 1 cup boiling water

  • 1 tsp salt

  • ¼ tsp ground black pepper

  • ¼ cup olive oil

  • 1 cup cornflour

INSTRUCTIONS

  1. Preheat the oven to 160°C fan bake. Line 3 baking trays with baking paper.

  2. Add all of the seeds to a medium-sized glass bowl.

  3. Add the boiling water, salt and pepper to a glass jug. Stir until the salt has dissolved. Add the oil and vinegar, then cornflour and gently whisk until combined and lump-free.

  4. Pour the liquid mix into the seed mix and stir to combine. Leave the mixture to sit for 15 minutes to thicken up slightly.

  5. Using a soup ladle, scoop out the mixture and place one ladleful on each tray. Repeat until you have evenly distributed the mixture between the trays (the first spoons will contain more seeds than the last ones, that’s why it’s important to distribute the mixture one spoon at a time).

  6. Using clean hands, or a soft spatula gently spread the mixture out to the edge of the tray ensuring you have an even spread of seeds. Alternatively, place a piece of baking paper on top of the mixture and roll it out. Crack a generous amount of salt over each tray.

  7. Carefully place the trays in the oven and bake for 15 minutes. Remove from the oven and using a pizza slice or knife, make some cut marks.

  8. Return to the oven and bake for a further 30 minutes or until the crackers are dry and crispy.

  9. Allow to cool then snap into pieces. Store in an airtight container in the pantry for up to a month. Serve on a cheeseboard or enjoy as is.

NB: These burn easily - so keep an eye on the oven!