These tasty seed crackers are easy to make, contain four ingredients and are gluten free. They make fantastic snacks alone or served with dip.
I make them nut free for school lunchboxes but also taste great with almond slivers.
They contain chia seeds, sunflower seeds and pepitas (pumpkin seeds) and are high in fibre, omega-3 fats, protein, vitamins, minerals and are a rich source of antioxidants.
Seed crackers are a delicious with hummus
Ingredients 1/4 cup pepitas (pumpkin kernels)
1/4 cup sunflower seeds
1/4 cup chia seeds
Extra sunflower seeds and pepitas to make up to 1 cup (slivered almonds, sesame seeds etc can be used)
1 cup water
Preheat the oven to 140C. Line a tray with baking paper.
Put the chia seeds, pepitas, sunflower seeds in a 1 cup measure. Add extra sunflower and pepita seeds to make a level cup.
Pour the seeds into a bowl and add one cup of water to seed mixture and stir well. Leave undisturbed for 15 minutes. The mixture will become thick and gluggy.
Measure the seeds and add water
Mix the seed/water mixture well.
Use the back of a spoon to spread the mixture into a fine layer over the entire baking tray ensuring there are no gaps.
The mixture will be gluggy and can be spread with the back of a spoon
Bake for 1 hour.
Gently use a spatula to flip the seed cracker sheet over and bake for an additional 10 minutes.