These
seed crackers are quick to prepare and bake. We enjoy them with homemade dip
and sharing with our friends at the local community garden. Enjoy! -Megan
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Ingredients
for SEED CRACKERS
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Yield: 2 x baking trays
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Sesame
Seeds
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3/4 cup
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Linseed (Flax Seeds)
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1/2 cup
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Chia Seeds
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3 tablespoons
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Psyllium Husk
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3 tablespoons
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Pumpkin Seeds (Pepitas)
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3 tablespoons
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Sunflower Seeds (Hulled)
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3 tablespoons
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Salt, Finely Ground
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1/2 teaspoon
(optional)
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Water, Warm
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1 1/2 cups
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Olive Oil
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1/4 cup
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METHOD: 
1. Measure seeds, psyllium husk and salt (if using) in a
bowl. Mix well.
2. Add warm water and olive oil to the seed bowl. Mix until
combined. Cover and set aside for 30 minutes to thicken.
3. Divide mixture onto two lined oven trays. Spread out
mixture with a wet spoon (or dampened fingers) to evenly cover each tray.
4. Bake at 150 degrees Celsius (300 degrees Fahrenheit) for
30 minutes.
5. Use a pizza cutter or knife to cut crackers almost all of
the way through into squares or rectangles, in the size you wish.
6. Return cracker trays to the oven and continue baking for 20-30
minutes until they are golden.
7. Cool crackers on trays then crack into pieces.
8. Store seed crackers in airtight container/s for up to 3
weeks (at room temperature).
FLAVOUR IDEAS:Add a sprinkle of one of the following ingredients onto the seed
crackers halfway through baking (or a few minutes prior to finishing, if they
don’t require 20-30 minutes cooking):
o Bagel seasoning;
o Cayenne pepper;
o Chilli;
o Dukkah;
o Garlic;
o Herb & garlic
seasoning;
o Italian herbs dry mix;
o Mixed herbs dry mix;
o Nutritional yeast;
o Parmesan cheese;
o Rosemary;
o Seaweed (nori);
o Turmeric.
SERVING IDEAS:
o On a cheese board with
fruit and cheese;
o Serve with dip - i.e. baba ganoush (smoky eggplant dip),
guacamole, hummus, moutabal (eggplant dip) or muhammara (roasted red pepper
dip);
o Our favourite
homemade dip is a blend of pickled beetroot and chickpea hummus;
o Top with cashew cheese, cream
cheese or goat cheese.
Author:
Megan Radaich
Image
credit: Megan Radaich
Publication:
www.foodpreserving.org