Crispy 4 Seed Crackers
These Crispy 4 seed crackers are perfect to add to add to your meal planners if you have an active lifestyle, want more plant-based protein-snacks and subscribe to a gluten-free diet.
Ingredients:
57g chia seeds
53g hemp seeds
52g sesame seeds
50g sunflower seeds
55g flax seed powder
40g cassava flour or oat flour
3/4 tsp coarse sea salt
350ml warm water
35ml of raw honey
1/2 tsp cinnamon powder (for 1st half of the mixture)
1/2 tsp fennel seed powder (for 2nd half of the mixture)
Directions:
Preheat oven to 325˚F and line 2 to 3 large baking sheets with unbleached parchment paper.
In a large mixing bowl, combine the four seeds - chia, hemp, sesame and sunflower - together with cassava flour or oat flour, flax seed powder and salt. Whisk this mixture to loosen up any flax seed powder clumps, then divide this mixture equally between two mixing bowls.
Whisk in cinnamon powder in the first half of the mixture and fennel seed powder in the second half and set aside.
Stir the honey into the warm water, divide the solution in half and pour each half into each of the two mixing bowls with dry ingredients.
Fold in the contents well using a spatula for each mixture and allow them to rest for 10 minutes for the dry ingredients to absorb the liquid.
Pour the first mixture into one of the parchment-lined baking sheet and spread very thinly using a spoon or a silicone spatula and the do the same for the 2nd mixture.
Bake for 25 minutes. The mixture will be pliable making it easy to cut the cracker slab into your favorite shapes.
Carefully transfer the parchment-lined cracker slab onto a flat surface or chopping board and cut the cracker layer into shapes using a kitchen knife or a pizza cutter. Then transfer the parchment paper with the pre-cut cracker slab on it back onto the baking sheet and bake for another 25 minutes or until the mixture is completely dry.
After baking allow the baking sheet to cool for a few minutes on a heat proof surface. Then crack the seeded crackers along the pre-cut lines.
Store in an air-tight container and in the fridge to prevent the growth of mold incase the cracker is a bit wet.
Serve these crispy 4 seed crackers with hummus, a salad, chocolate dip, yogurt - the possibilities are endless.
Notes:
Feel free to substitute any of the seeds with more seeds of another favorite if you don’t have it on hand or allergic to one or the other.
Pumpkin seeds, melon seeds and poppy seeds are a great addition this mixture too. You may or may not need to add more water to help everything bind well.
Other seasoning options include any type of ground spice - cumin, coriander, mustard, hot/sweet peppers, curry, etc - or crushed dried herbs - oregano, basil, mint, marjoram, rosemary, dill, etc.
Store these gluten-free seed crackers in the fridge or freezer (for longer life span) to prevent the growth of mold.
Once you bake these, I promise they would last only a few days because they are so so good and they are surely a perfect appetizer with your favorite dip when entertaining guests.
