These Mixed Seed Crackers really exceeded my expectations. I suppose, truth be told, my expectations were fairly low. I’ve wanted to try them for some time but I was a little hesitant, feeling that something that looked like bird food may not be really enjoyable. Well, I was wrong and I’m now convinced the birds are onto something!
The crackers are super nutritious, a breeze to prepare, gluten free and vegan. There’s nothing but seeds and water in these amazing crackers, and this caused me to wonder what held them together. To make these, you simply mix the seeds together in a bowl with salt and water and stand for about 30 minutes. The chia and flax seeds get to work, absorbing the water, and forming a gel-like substance, which binds the mixture together. The mixture is spread thinly onto a baking tray and baked until wonderfully crisp. After the cracker mixture has cooled on the tray, snap it into irregularly shaped crackers. I like the organic appearance, so obviously home-made and totally satisfying.
If you wish, you can customise the flavour by adding dried herbs or spices. Consider using:
- Dried oregano
- Fresh rosemary
- Lemon pepper blend
- Dried onions and black pepper
The resulting crackers are definitely moreish, perfect for nibbling on without a sense of guilt, unlike most store bought crackers which are frequently very high in salt and unhealthy fats.
With Christmas not too far away I’ve been giving a great deal of thought to the foods I will serve when entertaining family and friends. These crackers will definitely play a part as, apart from being delicious, they are ideal for many people who have special dietary requirements. Please let me know in the comment section below if you try them.
Xx Alex and Faye
P.S. For more great dip ideas, have a look at our Tasty Dips for Entertaining!
Mixed Seed Crackers
- 1/2 cup sunflower seeds
- 2 tbsp chia seeds I use a combination of white and black
- 2 tbsp sesame seeds I use a combination of white and black
- 1/4 cup flax seeds
- 1/3 cup pepitas
- 3/4 cup warm water
- 1 tsp cooking salt I use a coarse sea salt
- Combine the seeds and pepitas in a bowl.
- Add warm water and salt, and set aside, stirring occasionally, for 20-30 minutes or until the water has been absorbed.
- Preheat your oven to 160 Degrees C (140 Degrees C if fan-forced.)
- Line a large baking tray with baking paper.
- Spoon the mixture onto the prepared tray.Spread the mixture to about 5mm thick*.
- Bake for approximately 1 hour or until golden and crisp.
- Cool on the tray, and then break into approximately 20 pieces.