If you are low carb, vegetarian, vegan or merely a seeds lover, you have to try these seeds crackers, which are so easy to make and they taste delicious. Sometimes even I miss something crunchy, crispy in the mouth and this crackers always satisfy my taste cells. But either be very quickly eating them or learn from a mistake as I did, and bake A LOT. My boys namely eat them directly from the tray, and the first time I did them, nothing left for me.
I have to laugh when I remind myself of a story. I wasn’t always hobby cooker, and apparently, I wasn’t always low carb either. But I always tried to eat healthily in good faith. So I used to shop in this kind of stores with “bio” and “organic” and simply all suggestive, that there isn’t anything else more healthy in the world than there. They had this pumpkin cracker which tasted so good it was almost indictable! But the price was it also. I mean inside the package were four little crackers but you paid for a subscription or what. If I only knew back then, how easy they are to make and lot cheaper!
Though I don’t like while following a recipe the cooking style “I don’t have this, so let me replace it with that,” it is different with seeds crackers. You can replace the sunflower seeds with pumpkin seeds, or you can add some nuts. It only depends on your phantasy and preference. While spreading the dough on a tray, make sure, that it’s maximum 1/4 inch thin otherwise the crackers won’t be crispy. You can also switch to down heat for the last 6-7 minutes or turn the dough, so both sides are likely crunchy. You can store the crackers in an airtight container or jar on the counter for up to 2 weeks. You can also freeze them in freezer bags for up to one month. If the crackers soften while storing, toast them in the oven on a baking sheet at 150ºC / 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!
- 1 cup linseeds
- 1/2 cup chia seeds
- 1/2 sunflower seeds
- 2 tablespoon sesame seeds
- 2 cup water
- 1 tablespoon olive oil
- Rosemary, basil, oregano
- Salt, pepper
- Preheat the oven to 150ºC (300ºF). Prepare a baking tray covered with baking parchment paper or a non-stick silicone baking pad.
- Blend sunflower seeds until powder.
- In a large bowl, combine the linseeds, chia seeds, sunflower seeds, and sesame seeds.
- Add the water, olive oil, spices, and salt. Stir with a spatula until combined. Allow the mixture to rest for at least 20 minutes until the chia seeds absorb the water.
- With the spatula, spread the mixture onto the prepared baking sheet in a rectangle, not thicker than a 1/4 inch.
- Bake for 35 minutes. Remove from the oven and carefully flip the rectangle with a spatula. Observe near the end to make sure they don’t burn.
- Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan.