I adapted these delicious seed crackers from a recipe from The 8-Week Blood Sugar Diet Recipe Book by Clare Bailey , Sarah Schenker. These would have to be the easiest and tastiest seed crackers I’ve made – and I can tell you, I’ve made a few.
Makes 60 small crackers
- 300ml water
- 80g almond meal
- Extra flavouring, such as black pepper, chilli, rosemary or thyme
- 50g chia seeds
- 80g seeds made up of equal amounts of golden linseed (flax), sunflower seeds, sesame seeds, pepitas
- ¼ tsp celtic sea salt
- 1 heaped tsp Vegemite (optional)
Preheat oven to 170°C. In a medium sized bowl, mix the almond meal and 250ml cold water. In a separate bowl, dissolve the vegemite in 50ml hot water and pour it into the almond meal. Add extra flavouring or herbs, if using. Now stir in the seeds and the salt. Leave to bind for 15 minutes, stirring occasionally.
Line a large baking tray with baking paper. Tip the mixture onto the tray and spread it very thinly. Sprinkle over a little extra celtic sea salt and bake it for about 25 minutes.
Then, using a knife, slice the cooked biscuit into small crackers. Carefully remove them from the baking paper and turn them over. Return them to the oven for another 25 minutes, until they start to turn golden. Turn the oven off but leave them inside for another 30 minutes to let them dry out. They can be stored in an airtight container for up to a week.
Tip: Before slicing into crackers I flipped my biscuit onto another baking tray lined with baking paper, then carefully peeled the original paper from the biscuit before cutting into small crackers. If you don’t have a 2nd baking tray to flip your biscuit onto it might be worthwhile brushing your baking paper with oil to make turn the crackers easier as you have to ‘peel’ them off the paper.
Calories per cracker: 19