This recipe is for satisfying my savoury cravings and I can make wonderful use of my well-assorted pantry of nuts and seeds! As a base for the seeds I use buckwheat flour, however, for those who find the taste as too strong I would recommend substituting it for almond meal or whole meal rice flour, if you want to make the crackers gluten-free. If not, opt for spelt or wholemeal flour instead. For the baking process, it is very important to find a non-stick baking tray. The first time I did this recipe I used baking paper that was grease-proof but unfortunately, as I realised too late, NOT non-stick! When I removed the dough from the oven in order to cut it, the paper stuck to it like glue. Needless to say, I had to bin it. So far, I have never been disappointed by my silicone baking pans so I’d recommend using such products rather than having a fit in the kitchen. Finally, if you manage to produce these gorgeous crackers, you can eat them with a variety of cheeses, fresh cucumber, houmous or just plain. Instead of thyme you can also use a different herb or cracked black pepper. The crackers are best stored in an air-tight container for up to 10 days.

Ingredients:
For 10 crackers

• 30g buckwheat flour (alternatively, almond meal, wholemeal rice or wheat flour or spelt flour)
• 10g chia seeds
• 40g sunflower seeds
• 25g sesame seeds
• 10g hemp seeds
• 20g pumpkin seeds
• 20g linseeds
• 1tbsp. ground flaxseeds
• 125ml water
• ½ tsp. salt
• 1tsp. dried thyme (or according to taste)

Instructions:

1. Pre-heat the oven to 170°C (fan).
2. In a mixing bowl, combine flour, seeds, salt and thyme. Add the water and stir well until the mixture has turned into a paste.
3. Either use a rectangular baking pan and non-stick baking paper OR a round or rectangular silicone baking pan for the baking process.
4. With the back of a tablespoon, spread the paste on the tray until evenly smooth. I would opt for a thickness of 3-4mm.
5. Bake for approx. 25 minutes. Take the tray out of the oven and, with a large kitchen knife, cut the large cracker into 10 pieces, flip them over and bake for another 15-20 minutes.
6. Let them cool before serving with fresh cucumber and cream cheese or houmous with olives.

Author: Danica Utermohlen
Picture credits: Danica Utermohlen

 

Disclaimer: This recipe has been edited. It was first published on 19/09/2014 for GloTIME, http://www.glotime.org/glotimes-breakfast-club-savoury-seed-crackers/