There are numerous recipes online for seeds crackers. These crackers have flour included in them as I find that the paste/dough is far easier to handle before and after cooking with its addition.
Ingredients
| ½ cup | Chia seeds (Main) |
| ½ cup | Sesame seeds |
| ½ cup | Pumpkin seeds |
| ½ cup | Flour |
| ¼ cup | Linseed / flaxseed |
| ¼ cup | Poppy seeds |
| 2 tsp | Fennel seeds, roughly chopped |
| 70 g | Pistachio nuts, packet shelled, very finely chopped (Main) |
| ¼ cup | Honey (Main) |
| ¼ cup | Olive oil |
| 1 cup | Water |
AdvertisementAdvertise with NZME.
Directions
- Preheat the oven to 180°C. Line a large baking tray with a sheet of baking paper, or alternatively use two smaller baking trays. Set the oven rack just above the middle of the oven.
- In a bowl stir together all the seeds, flour and nuts. Warm the honey and olive oil together and add to the seed mixture with the water and pinch salt. Stir to make a wet, ball-like thick paste.
- Turn out onto the baking paper-lined baking tray. Cover with a second sheet of baking paper and roll out the seed paste / dough to 2-3mm thickness. Carefully remove the top layer of baking paper. Use a sharp knife to mark into even pieces, (this process is so much easier with flour in the recipe).
- Bake in the preheated oven for about 25 minutes, watching carefully towards the end of cooking time, as the slice needs to be deep brown in colour but not burnt. Remove from the oven and re-cut the marked pieces into crackers. Once cool, store in an airtight container. Serve with soft cheeses, avocado dips or hummus.
Variation
Delete the fennel seeds and add 4 grams finely sliced seaweed.
