Seedy Crackers

These Seedy Crackers are gluten-free, grain-free, vegan and paleo. They are fresh and crisp and totally moreish. Enjoy with hummus to spread, mashed avocado, or with almond butter and strawberry jam.

Course Appetizer, Breakfast, Snack

Cuisine gluten-free, paleo, vegan

Prep Time 15

Cook Time 45

Total Time 2

Servings people

Calories 160kcal

Author Hannah Sunderani

Ingredients

1/2 cup flax seeds
3 tbsp sesame seeds
3 tbsp chia seeds
3 tbsp pumpkin seeds
1 tbsp arrowroot powder (or tapioca flour)
1/4 tsp sea salt , ground (plus more to sprinkle)
1 cup boiling water

US Customary - Metric

Instructions

In a mixing bowl combine flax, sesame, chia and pumpkin seeds. Add arrowroot powder and salt and mix to combine. Pour in boiling water and stir. Let mixture sit for 15 minutes to firm.
Preheat oven to 320F/160C. Line work station with a sheet of parchment paper (the size of your baking tray) and scoop seed mixture onto paper. Top with another sheet of parchment paper and use a rolling pin to roll the mixture into a thin layer (I like my crackers thin. Under 1/4-inch in thickness). Slide parchment paper gently onto a baking tray, then gently peel away the top sheet of paper. (Go slowly to stop the seeds from sticking to it). Sprinkle crackers with more sea salt and bake for 35-45 minutes, or until golden.
Let crackers cool completely, then break into large pieces. Serve with hummus, mashed avocado, or almond butter and jam.

Notes

Crackers will keep for up to one week (although I doubt they'll be around this long). Store in the fridge in an airtight container.

To top with healthy strawberry jam, see my recipe here.

Nutrition