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.
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)
- Pre-heat the oven to 170°C (fan).
- In a mixing bowl, combine flour, seeds, salt and thyme. Add the water and stir well until the mixture has turned into a paste.
- Either use a rectangular baking pan and non-stick baking paper OR a round or rectangular silicone baking pan for the baking process.
- With the back of a tablespoon, spread the paste on the tray until evenly smooth. I would opt for a thickness of 3-4mm.
- 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.
- 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/