Gluten Free Seed Crackers
These homemade snacks full of energy and fibre are totally easy and addictive to make.
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 sesame seeds
2 tbsp chia seeds
1/2 cup buckwheat flour (you can grind buckwheat or plain Buckinis)
1/2 cup water
4 tbsp za’atar spice mix
1 tsp salt
1/4 cup coconut oil, at warm room temp or melted
ground sumac for sprinkling (optional)
There seems to be no end to what you can roll out, season and bake to a crispy crunch. These are inspired by My New Roots’ Life Changing Crackers recipe, and the Za’atar Seed Crackers shared over at Loving Earth. Turns out it’s easy to make homemade crackers full of energy and fibre, and you can just use what’s in the pantry. Flavour combinations are endless (rosemary, thyme, olive, caraway, parmesan) so try a few and roll out your favourite when you need something to put that hummus and cheese on. Note: if you have a dehydrator, you could give these a whirl in it.
Pulse the sunflower / pumpkin / flax seeds in a food processor or with a stick blender until just broken down a little. Whizz up the buckwheat too to make a flour and combine these and all the other dry ingredients in a medium bowl. Mix well. Add the water and coconut oil and mix everything together. If it’s not quite coming together, add another teaspoon or two of water. Let this mixture sit now for at least 30 minutes (ideally several hours, or overnight if you like) so that the gelatinous seeds can absorb the water and everything can soak.
Unless you’d like quite thick crackers, divide the mixture into two. For each half, roll it out between two sheets of baking paper so that it becomes a thin even slab. Remove the top layer of baking paper and sprinkle with some ground sumac, or whatever takes your fancy. Lay the sheet onto a baking tray and score the crackers with a knife in any pattern you like, so that they break apart nicely once cooked.
Preheat oven to 180°C. The time in the oven will depend on how thin you roll out your crackers. But generally about 15 to 20 minutes and they should be brown and crisp. If there are some thicker parts, you can pop those back in for another round to ensure they are nice and crunchy. Let them cool, break them up into pieces and store in an airtight container.