If you ever thought seed crackers were too hard to make yourself, here is a recipe that anyone can master. Delicious gluten-free crunch with none of the nasties that can be found in store bought crackers. Packed with nutrients including fibre, essential fatty acids, and antioxidants, all of which are beneficial for digestive health. Soaking these crackers overnight before baking is best. This process initiates sprouting, making the proteins and fats more digestible. It also allows the favour of the lemon rind and herbs to intensify. Make up a batch for school and work lunches or add them to a cheese platter, they will be the highlight of any party!

Ingredients

1 cup sunflower seeds
1 cup flax seeds
½ cup sesame seeds
½ cup pumpkin seeds
¼ cup poppy seeds
½ cup quinoa flakes
¼ cup amaranth flakes
4 tablespoons psyllium husks
2 tablespoons chia seeds
3 tablespoons of good quality olive oil or coconut oil (melted)
1 ½ cups of water
Rind from one lemon (preferably organic)
1 tablespoon of fresh thyme
1 tablespoon of fresh rosemary (roughly chopped)
pinch of sea salt and cracked pepper

Method

Combine oil, water, lemon rind, and herbs. Set aside.

Add remaining ingredients to a large mixing bowl, stirring to combine evenly.

Slowly add water and stir continuously until evenly combined and dough begins to thicken.

Separate dough into four balls and place between two sheets of baking paper.

Flatten dough slightly with hands before rolling out into a thin sheet, approximately 3mm.

Repeat with remaining dough.

Leave dough to sit at room temperature for at least 2 hours – overnight, the longer you leave it the better.

Preheat oven to 160°c, remove top layer of baking paper and bake for 20-30 minutes until slightly brown. Remove crackers and flip over. Return to the oven for 15 minutes until completely dried out and crispy.

Break into pieces and store in air tight container for up to three weeks.