Breads & Savouries

Super Seed Crackers

crackers made of pumpkin, sunflower, chia and flaxseeds
Serves
20
Prep in
10 minutes
Cooks in
10 minutes

Out of everything I’ve ever made these come back as being most people’s favourite. Seriously from the first batch that comes out all crispy & delicious there’s no turning back!

Is it because they’re incredibly easy to make? Maybe.

Or it could be because they’re super satisfying & packed with nutritional goodness.

I think it’s both.

Key Facts

  • Freezer Friendly
  • High Protein, High Fibre, Sugar Free
  • Super Speedy
  • Nutritionally Epic!

Ingredients

  • 1/2 cup each pumpkin, sunflower & chia seeds
  • 1/4 cup each whole flaxseed & sesame seeds
  • 1 tablespoon dried mixed herbs
  • Plenty of black pepper + a pinch of salt
  • 1 cup cold water
  • Optional additions – chilli flakes, 1/2 tablespoon nigella, cumin or fennel seeds

Preparation

01

Preheat oven to 160°C and line a large baking sheet with a silicone mat or baking parchment.

02

In a large bowl, mix all dry ingredients together then add the water & mix thoroughly, leave for a couple of minutes then mix again. The chia seeds will begin to absorb the fluid & become gel like which will hold your mix together.

03

Once there is no loose fluid left (approx 5 minutes) spread the mixture onto the baking sheet with the back of a spoon/spatula until it’s about 3-4mm thick. Sometimes it’s easier to get a smooth surface & no gaps using slightly damp hands to smooth at the end.

04

Bake for 25-30 minutes (depending on your oven), the crackers should be firm to the touch.

05

Remove from oven and flip out onto a large board. Peel the baking paper off, if it doesn’t come easily pop back into the oven for a couple more minutes. Slice into crackers using a large knife or pizza slicer, flip over and pop back onto the parchment lined tray. Bake for another 15-20 minutes, keeping an eye on them towards the end as you don’t want the edges to catch & burn.

06

Allow to cool completely on a rack. Store in an airtight container/jar or portion into bags & freeze for up to 3 months. Unfrozen they will stay fresh for 4-5 days somewhere cool.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables