13 September 2016

seed cracker recipe

image of seed cracker

I tasted a really good seed cracker during our holiday in Norway [when I find time I'll post some pictures of that] ever since it has been playing on my mind. I searched Ocado, my local health food store and a few other places but didn't find anything quite like what I'd sampled in Norway. So I decided to make my own. I did a bit of Googling, got some ideas then did my own thing. Pleased with the way my mega healthy, easy to make, crackers turned out I thought I'd share how I made them here.

1/2 teaspoon bouillon powder
200ml boiling water
1 cup pumpkin seeds
1 cup linseeds
1/2 cup sunflower seeds
1 dessert spoon chia seeds

Place 1/2 teaspoon of bouillon powder in a bowl, add 200ml of boiling water and dissolve the powder. Add all the seeds and stir until mixed evenly. Push the mix down and level it in the bowl, cover and leave to soak for half an hour or so. Divide the mix between two lined baking trays and place in the oven at a cool 50C. After about an hour score the seed with a knife and place back in the oven. Leave for another couple of hours and check the seed. At this point mine was dry on top but still a little damp underneath. Carefully flip the seedcake over and pop back in the oven for another hour or so to dry. Simply snap the crackers along the score lines and they are ready to eat, or store in an airtight container.

I find it's the linseed and chia seed that hold these together, they go a little gloopy, so you'll need some of these. But you can mix up the other seed, try sesame, or poppy seeds in the mix too. Enjoy!

making seed crackers


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