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.
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…
- Pre-heat oven to 170 degrees C.
- Add 125 ml water to your seeds and leave for 15 minutes for the water to absorb.
- 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.
- Sprinkle with salt.
- You can then add the rosemary and chilli flakes on one half of the cracker mix – creating 2 types of finished crackers.
- Place in the oven for 20 minutes.
- Remove and cut into the sizes you want the crackers to be.
- Pop back in the oven for about 20 further minutes until they really crisp up.
- 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