Seed Crackers

By Cheryl | Dish & Delite
March 30, 2016
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Author Notes:

Psyllium makes a useful fibre-booster and binder in gluten-free recipes.

Cheryl | Dish & Delite

Makes: 70 small crackers

  • 2 1/2 cups mixed seeds - sunflower seeds, sesame seeds, linseeds and pumpkin seeds
  • 1/2 teaspoon salt
  • 2 tablespoons psyllium husk powder
  • 2 cups water
  1. Combine the seeds, salt, water and psyllium husk powder in a bowl, stir to ensure the seeds are evenly distributed.
  2. Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.
  3. Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with non-stick cooking spray.
  4. Once the mixture forms a spreadable dough, divide onto the two baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray.
  5. Bake at 180°C for 30 minutes.
  6. Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles...) using a sharp knife or pizza cutter (avoids them shattering).
  7. Return to the oven for a further 30 minutes, or until the crackers are dry and crisp.
  8. Cool, break into crackers and store in an airtight container.
  9. NOTE Personalise your crackers by adding: 3 tablespoons Parmesan cheese OR 1-2 teaspoon fresh herbs e.g. rosemary, sage, thyme OR 1-2 teaspoon spices e.g. ground cumin, paprika, garlic powder OR chili flakes (to taste).

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