Print FriendlyI visited my local library recently and found the Donna Hay Life In Balance recipe book and decided to borrow it so I could read this more fully at home. There are some really good healthy recipes for all areas of cooking and I decided to make the Seeded Crackers.
They were so simple and easy to put together, and the rolling out was a breeze. I was a little unsure as to whether they would crisp up in the time allowed, but was thrilled with the end result. I can enjoy these as is, or with cheese or nut butters, dips, etc. whatever takes your fancy. You can I believe also add any herbs or spices to the mix if you wanted. Perhaps next time I might add some rosemary as a change.
You should try making these as I think you will love them as I do.
I had an issue with attaching the recipe so here it is anyway.
80 sunflower seeds
45g linseed (flaxseeds)
40g sesame seeds
2 tablespoon chia seeds
1 teaspoon sea salt (extra to sprinkle on top)
130g white spelt flour
125 ml water
80 ml extra virgin olive oil
Preheat oven to 180C (350F)
Place seeds, salt and flour in bowl and mix to combine.
Add water and oil and mix to dough.
Divide into half.
Roll one half out between two sheets baking paper.
Transfer to tray and remove top sheet.
Roll out the other half as above.
Sprinkle extra salt on top and gently press down with hand.
Bake 15-20 minutes until golden and crisp.
Cool on trays.
Break into pieces to serve.
Store in an airtight container for 2 weeks.
Notes – I used wholemeal spelt flour as that is what I had.
