Simple Crunchy Seed Crackers

January 10, 2016

We were introduced to these delicious, easy crackers by my husbands cousin in South Africa. Originally a Professor Tim Noakes recipe, I’ve tweaked them with the help of another SA cousin. This recipe is a bit of a family affair! And whatever your dietary needs or preference this recipe is sure to deliver.

They’re a perfect crunchy cracker replacement or even bread replacement, e.g. they’re great with a nut butter, pesto or dip as a snack and they are allergen free i.e. gluten, nut, dairy and egg free! They’d also be great for lunchboxes. Quick and easy to assemble and the recipe quantity makes a good amount.

The binding ‘glue’ is psyllium seed powder. Psyllium is a great food to be adding into our diets, just make sure it’s the more soluble form which is the seed powder rather than the husk, our digestive system can do more with it. The powder is a prebiotic so feeds our good bugs and supports our digestive system so much better. While the husk will certainly give our no. two great formation it may not be giving us the deeper nutrition our bodies need.

Simple Crunchy Seed Crackers

Ingredients:

200g sunflower seeds
60g flax seeds
100g sesame seeds
2 Tbsp psyllium seed powder
1 -2 heaped Tbsp fresh herbs e.g. lemon thyme or rosemary
2 Tbsp freshly squeezed lemon juice
500ml water
1 tsp. Himalayan sea salt

Directions:

Preheat oven to 140 degrees celsius.
Line 2 baking trays with baking sheets or a silicone sheet.
Mix all ingredients in a bowl and leave to stand until the mix is thick and pliable. This will take about 10 minutes.
Spread the mixture as thinly as possible on the baking trays.
Bake for 1.5 – 2 hours, turning trays after 45 minutes if browning more on one side. If not crisping up in the middle, turn the oven heat right down to 100 degrees and bake for another 30 – 60 minutes until they’re really crispy and crunchy.
When browned and crunchy, remove from oven and leave to cool.
Once cool, break into any size you like and store in an airtight container.

5 comments on "Simple Crunchy Seed Crackers"

Isis Nair

January 02, 2019 at 05:44 am

these are absolute stape in my house now !! love love it.

Isis Nair

September 25, 2018 at 02:55 am

absolutely delicious! such a great recipe and so cheap to make.

EJ Wood

July 13, 2018 at 11:17 pm

I made these today with my 3 and 5 year olds. They loved helping make them and of course, eating them! :) Delicious, simple recipe. I live in Phoenix, AZ and still have yet to find the psyllium seed powder (without husk). I'll keep searching! One question, can our bodies digest whole flax seed? I seem to remember they need to be ground prior to eating, but I may be making that up. Thank you!

Kate Barnes

March 24, 2019 at 11:53 pm

So glad you're all enjoying them! There are lots of great suppliers online (if you haven't already tried). And yes Flax is better gently ground (it has a very low smoke point i.e. denatured by a low heat) or soaked first, otherwise it can go through the digestive tract undigested, especially in little ones. Enjoy!

Kate Barnes

July 23, 2018 at 08:47 am

So good to hear! fyi you might find the psyllium seed powder online. Yes it's harder to absorb nutrients in flax as a seed & better ground. Flax has a low smoke point (heat tolerance) so it's best to grind / mill them as gently as possible 😊 Enjoy.

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