Seeded Crackers with Rosemary
If, like me, you are addicted to reading the ingredients on everything you buy, you will know that a lot of shop-bought crackers contain emulsifiers as well as cheap oils and preservatives to extend the shelf life. These easy seeded crackers with rosemary are a great option if you want to try something homemade without the additives. They are very simple to make - just mix, flatten and bake.
Ingredients
- ⅓ cup chia seeds (60g)
- ⅓ cup whole flax seeds (60g)
- 1 cup boiling water (250ml)
- ½ cup sunflower seeds (60g)
- ½ cup pumpkin seeds (60g)
- 4 tbsp sesame seeds
- 1 tsp sea salt
- Black pepper
- 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- Add the chia, flax and water to a large bowl. Mix well and leave for 10 mins to thicken.
- Preheat the oven to 180C (160C fan) or 350F. Add all the other ingredients to the bowl and mix thoroughly.
- Press down into a large, lined baking tray (24x34cm). Score with a knife into 24 small squares. Bake for 50 mins. Allow to cool and a cooling rack until hard. Once cool, break into crackers.
Notes
- My baking time is 50 mins. Check at about 40 mins and shorten the time if necessary. Each oven is slightly different. You want the crackers brown and crunchy but not too dark and burnt.
- You can use most seeds in the is recipe. Just keep the quantities the same. Don’t miss out the chia and flax though as they help them to bind.
- I like to score them with a knife before baking as it makes it really easy to break into a nice cracker shape afterwards.
- Once baked, they will last for 6-7 days in an airtight tub.
- I like to use a little olive oil as it gives a crispier finish but they will also work without the oil.
Nutrition
Calories: 57kcalCarbohydrates: 1.7gProtein: 2gFat: 4.6gSaturated Fat: 0.5gFiber: 1.8g
Tried this recipe?Let us know how it was!