I’m itching to use a “Dad joke” here about what a cracker of a recipe this is…
to be honest I’m even keener to share that this cracker creation is one of my most-often requested recipes. When friends are coming over for drinks, I often include long shards of this crunchy seed combo, looking long and luxurious piled up on colourful antipasto platters. Why they just call out to be picked up, cracked off (with satisfying crunch sound effects included!) and dipped with relish into tapenades, hommus, nut butters or spreads. And of course they are the very best friend to cheese!!!
For any recipe to hit the mark, in my book it’s got to always be delicious and nutritious. No brainer. But when it can also multi-task like this one it really goes to the top of the class. You see, this is a recipe that can be all things to all people. Yes, these double up as great lunchbox fillers, liked as much by kids as the drinks-on-the-terrace adults of the house!
Popped into lunchboxes, these crackers are wonderful to pair with dips like hummus or my colourful roasted carrot dip, or with tuna pots or cheese portions. They snap into any size you like, so easy to make into small squares or triangles so that they fit into little fists of any size. And being nut-free, they get the tick of approval for any no-nut school policy environment so everyone feels calm and healthy at the same time.
These seeds are excellent sources of B vitamins that nourish our nervous system and keep us feeling energised – big ticks nutritionally. They are also packed with protein and good mono-unsaturated fats along with lots of vitamins and minerals including calcium, magnesium and zinc, so lots to love. With these you are able to gently nourish yourself, family and friends, although they will likely be too busy crunching away to notice.
Gluten Free Seed Crackers
30g flax seeds
100g sunflower seeds
50g sesame seeds
1 teaspoon nigella seeds
2 tablespoons psyllium husks
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
- Preheat oven to 160ºC (conventional).
- Line a tray with a silicone mat, or non-stick baking paper.
- Place all the seeds, salt and pepper in a large bowl. Add the water and stir gently until all ingredients are combined.
- Leave the mixture to sit for 15 minutes, allowing the water to be absorbed and the mix to thicken.
- Give the mixture another big stir before spreading onto the prepared tray, using a spatula to spread as thinly as possible.
- Place into the oven for an hour and twenty minutes, or until the crackers are golden and crispy. Aim to rotate the tray every 30 minutes to allow for even baking.
- Remove tray from the oven and put aside to cool.
- Once cool, break into crackers or shards and, if any crackers remain, store in an airtight container in a cool, dark place for up to 7 days.
- Allowing the crackers to cool in the oven after baking will add extra crunch.
- For my clients who are seed cycling, you can take the weight of the first four ingredients and use only the two seeds that suit to add up to this amount. Continue as is with the rest of the ingredients and instructions. Private message me if you would like to know more.
I really love this recipe and hope you get to make this in your kitchen too accompanied by big whoops of delight from family and friends! Please leave a comment below, or share a photo of your creation by tagging me on Insta @meltkitchen or Facebook Melt Nutrition.