Seed Crackers

After trying seeds crackers at Adelaide’s Paleo Cafe and realising how tasty they were and how few ingredients they contained, I knew I had to make some. The crackers that I tried contained psyllium husks to bind the ingredients together however I have used linseeds instead. Next time perhaps I’ll try making them with psyllium husks (and will report back) but for now, here is the recipe for my seed crackers.

seed crackers1

 Ingredients

  • 1/2 cup linseeds (also known as flaxseed)
  • 1/2 cup sunflower seeds (and/or pepitas)
  • 1 tsp dried rosemary (or other ‘herbs and spice/s)
  • 1/2 tsp sea salt

seed crackers

Instructions

  1. In one bowl cover the linseeds with water and allow to soak over night
  2. In a separate bowl cover the sunflower seeds with water and soak over night
  3. The next day, drain the water off the sunflower seeds, rinse them and add to the bowl of jelly like linseeds
  4. Add the sea salt and herbs or spices at this point and combine with the seed mixture OR sprinkle on the crackers before dehydrating
  5. Heat your oven to 50 degrees celcius or the lowest heat setting
  6. Thinly spread the seed mixture onto a lined baking tray (or two) and dehydrate in the oven for about 3 hours, rotating the trays and flipping the crackers half way through
  7. When done, let them cool and break the big tray sized cracker into your desired cracker like pieces and enjoy on their own or topped with your favourite dip, cheese or pate

seedcrackers2

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