‘Really that easy?’ seedy crackers

Well Friday has come around again. It’s been a positive week. I’ve been pushing myself and training in new ways. I feel absolutely goosed, but thankfully for all the right reasons. Although after this mornings pasting, I may struggle to walk in the morning and then I won’t feel so special.

I’m posting an easy snack recipe this week. I had a little play around and worked out that you can create a brilliant seedy cracker using water as the binding agent. Crispy, snappy and super seedy, these crackers are gorgeous on their own, but really moreish with a bit of cheese, a smidge of honey or dunked in a good dip.

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To make 12 crackers, each with around 75 calories, here’s what you need:

  • 150g seeds. Equal measures of the following works well – sunflower seeds, pumpkin seeds, chia seeds, poppy seeds and flaxseeds.
  • 125 ml water.
  • Generous sprinkle of Himalayan salt.
  • Optional addition of 1/2 teaspoon of chilli flakes and a teaspoon of dried rosemary.

It shouldn’t be this easy but it is…

  1. Pre-heat oven to 170 degrees C.
  2. Add 125 ml water to your seeds and leave for 15 minutes for the water to absorb.
  3. Spread as thinly as you can on a lined baking tray. I’d say you want to aim for a thickness of 3 or 4mm.
  4. Sprinkle with salt.
  5. You can then add the rosemary and chilli flakes on one half of the cracker mix – creating 2 types of finished crackers.
  6. Place in the oven for 20 minutes.
  7. Remove and cut into the sizes you want the crackers to be.
  8. Pop back in the oven for about 20 further minutes until they really crisp up.
  9. Store in a really good airtight container.

This is one of those ones that gives back massively based on the ratio of effort vs. end result.

Happy Friday xx

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