We absolutely nail these homemade crackers in our household.
They actually freeze well once baked which surprised me.
Make sure to roll them nice and thin…unless you’re a fan of thick crackers (I won’t hold that against you!).
Experiment with flavours by using various herbs and spices. Sometimes I use almonds along with the sunflower and pumpkin seeds – just make up one cup of pumpkin/sunflower/almonds.
A stunning pal to hummus, baba ghanoush, or my Plant Pesto.
Ingredients:
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup chia seeds
1 heaped tsp dried herbs/spices of choice (smoked paprika, thyme, basil and oregano are my faves)
1/2 tsp garlic powder (optional)
Salt & pepper
1/8-1/4 cup water
Method:
Preheat oven to 170 degrees Celsius, fan bake.
Place all ingredients except chia seeds and water into a Thermomix or food processor.
Blend until a flour-like consistency is achieved.
Add chia seeds, season with salt and pepper; pulse to combine.
Add 1/8 cup water and process until a dough is formed, you made need another 1/8 cup but be careful to not make it too moist.
Place dough onto baking paper and form into an oval shape.
Place another piece of baking paper over top and roll until nice and thin.
Bake for 8mins or so, keep a close eye on it, you may need to turn the oven down to 150 if the edges are getting too dark.
The key is to ensure the centre is cooked.
I also like to rotate my tray.
Snap into pieces and cool on a rack. Store in an airtight jar and eat within 3 days.
Holla at your girl if you make it, better still, tag me in your socials!
Always a pleasure,
Hannah xx
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