I love savory food. I always have. Especially things like little crackers with a topping. Only problem is: they’re not very healthy and incredibly easy to eat way too much of.
So what to do when we get those munch snack feelings? I recommend the following recipe. They’re seed crackers, completely whole foods, which means they’re less fattening and actually contain healthy omegas. They’re also super easy to make and keep for little while in a closed container.
I’ve also included my favorite hummus dip. These crackers taste great when topped with this hummus. The perfect combination of soft, fresh hummus and the full taste of all the seeds.
– 65 g flax seeds
– 15 g sesame seeds
– 12 g chia seeds
– 25 g sunflower seeds
– 25 g pumpkin seeds
– dash of salt
– 100 ml water
Preheat your oven to 180°C (350°F).
Place all the ingredients in a bowl. Make sure you stir the water through all the seeds. Let sit for 10-15 minutes. You want the seeds to absorb the water and become more cohesive.
On a baking tray, lined with a baking sheet, spread out the mixture. You want to make sure it’s incredibly thin. That way the crackers will be really crunchy.
Bake in the oven for about 25 minutes. The edges will stand up a little and get brown.
The crackers should be done by now. Immediately cut the crackers as big as you want. I usually make them into little squares (they will break a little but this makes them more natural and fun looking).But if you’re like me, and you’ve got an oven with a mind of its own, you may have to do another thing.
Take off the outer pieces. The center may still be a little too soft. So pop the center (without the outer pieces, put those on a tray to cool) in the oven for another 5-15 minutes.
Now you can fully enjoy your crunchy seed crackers.
– 1 can chickpeas (130 g)
– juice of half a lime
– dash of olive oil
– dash salt
– dash pepper
– clove garlic or a teaspoon of garlic powder
– splash of water
– Ras-el-hanout herbs
– Dried tomato
Combine all the ingredients in a blender and blend until smooth. Be careful with the water. It’s just needed to make sure the consistency is right. So this takes some eyeballing.
You can enjoy this hummus with seed crackers or just on your bread for lunch.
So there’s my simple recipe. This has been a winner since the first time I made it so definitely let your friends and family try it.
Another little piece of advice: when you cut the crackers some crumbs will fall of and remain on the baking sheet. I love to put the leftover crumbs and bits in a little jar so I can use them as salad toppings. They give a salad great flavor and crunch.
Let me know if you try this recipe. I hope you like it!