These are a delicious and easy seed cracker that take no time at all to whip up! Pop them in a lunchbox for a nut free / gluten free cracker snack!
Recipe Tester Feedback: "Great healthy cracker, nice on its own or with dips." - Tamara
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 15-20 minutes
Makes 40 crackers
Dough can be frozen
- sunflower kernels - 150g
- pepitas - 150g
- chia seeds - 3 Tbsp
- poppy seeds - 3 Tbsp
- sesame seeds - 3 Tbsp
- dried onion flakes - 3 Tbsp
- water - 60g, plus extra if required
- salt flakes - 3 tsp, plus extra for sprinkling if desired
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place sunflower kernels (150g) and pepitas (150g) into bowl. Blitz Speed 10 / 20 seconds.
- Add chia seeds (3 Tbsp), poppy seeds (3 Tbsp), sesame seeds (3 Tbsp), onion flakes (3 Tbsp), salt (3 tsp) and water (60g) to the bowl. Combine Speed 5 / 30 seconds until a dough forms. Add a little extra water if it is too dry.
- Divide dough into two portions.
- Lay a piece of baking paper on the bench and lay another piece of baking paper on top of the dough. Using a rolling pin, roll out the dough until it's a few millimeters thick. Sprinkle some more salt flakes on top and gently press in to the dough if you really like a salty taste.
- Do the same with the other dough.
- Transfer the rolled out dough to the baking trays.
- Using a knife or pizza cutter, make cuts horizontally and vertically to form square crackers or rectangles.
- Bake for approximately 15-20 minutes, flipping half way through cooking. Watch them as they bake. They do taste a little bitter if they get too brown, and they can overcook quite quickly.
- Ensure they are dried out before removing from oven.
- Store in an airtight container for 3-5 days.