Multi Seed Crackers


I used to love Ryvita biscuits or oatcakes with cheese  for lunch and so I do miss the satisfying crunch of a cracker so I was pleased to find these recipes on line. Each of them are straight forward, throw the ingredients into a bowl and stir before putting the mixture on a baking sheet. I have also found that most of the seeds can be mixed and matched depending on what you have in your cupboard.


  • 80 ml or 1/3 cup Ground Almonds
  • 80 ml or 1/3 cup sunflower seeds
  • 80 ml or 1/3 cup pumpkin seeds
  • 80 ml or 1/3 cup flax seeds or chia seeds
  • 80 ml or 1/3 cup sesame seeds
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon salt
  • 60 ml melted coconut oil
  • 240 ml boiling water

Place all the dry ingredients into the processor bowl, I don’t like big whole seeds so while playing with this recipe I found I preferred it if I mixed the ingredients in the food processor. But you can just mix everything in a bowl. I have used chia seeds because I don’t like flax seeds, I find they overpower the flavour of everything.
Pulse to mix and to chop up the bigger seeds, only a few pulses are needed,you still want texture,too much will make a paste.
Measure out the coconut oil into a glass jug.
Melt the coconut oil in the microwave.
Add the boiling water, the oil will rise to the top so you can easily measure the water in the jug
Add the water/oil mixture to the dry ingredients and pulse.
As the chia seeds absorb the water a dough will form. This can also be done in a bowl with a fork.
Place the dough,which will be wet,but hold its shape onto the baking sheet you are using. I have used parchment paper to stop the mixture from sticking to the baking sheet.
Start to flatten the mixture 
continue to flatten the mixture so it covers the whole surface area of the baking sheet, your fingers can do this easily, if you use a rolling pin its likely to stick to the mixture. If your fingers start to stick ,wet them under the tap.
Aim for a thin even layer, think something between a 50p and £1 coin if it is too thick it will take a long time to dry out/cook.  If you want them extra salty you can sprinkle more salt on the top before cooking. Then put it in the oven for 45 minutes 150 C 
After 45 minutes the seeds should have started to dry around the edges and towards the middle, at this point you can peel of the backing paper and flip the crackers over and put it back in the oven to continue drying for 15 minutes. you do not want to over heat the seeds.
If after an hour the crackers are still not dry in the middle turn off the heat and open the oven door and they will continue to dry out but not over heat the seeds.

These crackers look pretty when broken into random shards, if you want to cut them into neat squares use a sharp knife while while they are still warm.
The crackers keep well in a air tight container. you should get about 30 crackers

These crackers have quickly become a firm favourite, they are salty, especially if you sprinkle more salt on them before baking, but that means they go well with cheese. They are light and crispy with a good crunch and a have a satisfying chew thanks to the seeds.






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