Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.
There’s nothing like a good crunchy cracker for spreading your favourite dip on.
* 250 grams mixed base seeds – pumpkin seeds, sunflower seeds, sesame seeds, chia seeds
* 1-2 teaspoon flavour seeds – cumin, caraway or fennel seeds (optional)
* 1 cup flour of your choice – wheat, spelt, oat, rice
* 1/2 teaspoon salt
* 1/2 to 1 cup water
Preheat the oven to 180 degrees celsius and line an oven tray with baking paper or a silicone baking sheet
Combine all the ingredients except for the water in a bowl. Add in the water slowly, and only enough so that you have a thick spreadable mixture. The type of flour you use will determine how much water you need
Spread the mixture out on the baking tray as thin as you can without causing gaps in the paste. You can lay a second sheet on top and flatten them out further with a rolling pin if needed
Use a knife to cut the cracker shapes in the raw dough. This will help them break into nice squares once baked
Place the tray in the oven and bake until they are golden brown and crispy. The crackers around the edges will brown up first so you can remove these once they’re brown and then leave the middle crackers to bake further
Leave to cool and store in an airtight container for up to 2 weeks
Only flours without raising agents should be used. So don’t use self-raising flour as the finished product will be more like bread than crackers.
Use any combination of seeds you like.
These crackers freeze well and defrost quickly.
If you have a pizza wheel then this is a quick and easy way to cut the cracker shapes