Nutritious Home-made Seed Crackers
I find it really handy to have home-made seed crackers in the pantry. They are great for spreading almond butter or pate on, for dipping into guacamole and salmon sauerkraut dip, or just for munching on their own. Perfect for after school snacks too.
Most supermarket crackers are made with highly processed flours, hydrogenated vegetable oils and fillers/preservatives that keep them shelf stable for years. Health food shop crackers are getting better but are about $10 for a tiny packet. Making a batch of your own at home is both economical and satisfying.
All the ingredients for these I usually have on hand in the fridge and pantry, so all I need is a 10 minute window to throw them together.
Seed crackers
Nutritious Home-made Seed Crackers
Ingredients
-2-3 cups of whole organic linseeds/flaxseeds (ideally kept in the fridge)
-1/2 cup pepitas (pumpkin seeds)
-1/2 cup of sunflower seeds
-1 tsp turmeric
-1 tsp sea or Himalayan salt
You can add other herbs and spices as well as a sheet or two of nori seaweed for different flavours.
How to
Soak all seeds overnight in a bowl with filtered water and a pinch of sea salt and/or apple cider vinegar to activate and minimise phytates to make seeds more absorbable. Flaxseeds have a very tough exterior that requires strong digestion. Soaking them is essential to actually be able to absorb the nutrients.
Rinse the seeds and place in blender with the turmeric or other spices and salt. Blend until thoroughly mixed and the bigger seeds are broken down (about 2-3 mins).
Line a baking tray with baking paper. Spread the seed mixture with a spoon into a thin layer (about 2-3 mm thick). You will probably need 2-3 trays.
Place in oven at 60-70C or lowest setting and dehydrate for 24h until crispy and easy to break. You can also do this in a dehydrator.
Store in an air-tight container for up to 2 weeks or longer in the fridge.
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