So easy, so healthy!
If you had told me a year or two ago that I’d be making my own healthy seed crackers, I wouldn’t believe you! We all make cakes, biscuits, pizza dough and even pasta from scratch. But we buy crackers, not make them. Why is this?
I stumbled upon this recipe a few months ago. It’s been sitting in my inspiration folder for a little while and last weekend I decided to try it. These healthy seed crackers are really good for you. Would you believe it if I told you they’re almost as good for you as breathing air?! Well, these crackers are:
- Dairy free
- Egg free
- Gluten free
- Nut free
They are suitable for vegetarians and vegans. So if we know what they’re not made from, what ARE they actually made from? These crackers are made with linseed, buckwheat, chia seeds, sunflower seeds, a little salt and water. That’s all. Nothing else!
Wait a minute… I’m sure you’re wondering how can these be gluten free if they contain buckwheat. Well… buckwheat is not wheat or a grain, it’s actually a seed. So yes, these are OK for people who can’t handle gluten or are coeliac.
If you feel like a healthy snack, these crackers are great. You can nibble on them pretty much guilt-free. They taste great too. The toasted seeds taste great and the cracker just melts in your mouth.
One thing to note… I didn’t make these crackers in isolation. I also made hummus. This was the perfect dip to go with them. You could make guacamole which also would work well with these. Rather than me tell you how good they are or what to eat with them, make them yourself and find out.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Healthy Seed Crackers
Ingredients
- 1½ cups sunflower seed kernels
- ½ cup linseed meal
- ½ cup raw buckwheat
- ¼ cup chia seeds
- 1 teaspoon salt
- 1½ cups warm water
Instructions
- Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
- Preheat the oven to 160 degrees Celsius (140 fan forced).
- Line two flat baking trays with non-stick baking paper.
- Take half the mixture and add it as a ball in the middle of the first baking tray. Put a layer of plastic wrap over it and use a rolling pin to press the mixture firmly in a thin layer covering the tray. Ensure there are no gaps in the rolled out mixture and try and make sure your mixture is as square as possible so your crackers end up an even shape and size. The key is to key the layer of mixture as thin as possible.
- Use a knife, score the mixture vertically and horizontally into the cracker sizes you'd like.
- Bake for 1 hour or until golden and crisp.
- Cool and break into pieces along the lines you've scored.
- Store in an airtight container for up to 1 week.
Notes
- I made 60 crackers from this mixture. You can make more or less depending on the size you want.
- It's important to roll out the mixture as thin as possible.
- If the crackers are still soft to touch when you bring them out of the oven, break off the ones that are dry and put the rest back in the oven for an extra 10 minutes.