- Serves 20
- Prep in 10 minutes
- Cook in 40-45 minutes
Out of everything I’ve ever made these come back as being most people’s favourite. Seriously from the first batch that comes out all crispy & delicious there’s no turning back!
Is it because they’re incredibly easy to make? Maybe.
Or it could be because they’re super satisfying & packed with nutritional goodness.
I think it’s both.
- Freezer Friendly
- High Protein, High Fibre, Sugar Free
- Super Speedy
- Nutritionally Epic!
1/2 cup each pumpkin, sunflower & chia seeds
1/4 cup each whole flaxseed & sesame seeds
1 tablespoon dried mixed herbs
Plenty of black pepper + a pinch of salt
1 cup cold water
Optional additions – chilli flakes, 1/2 tablespoon nigella, cumin or fennel seeds
- Preheat oven to 160°C and line a large baking sheet with a silicone mat or baking parchment.
- In a large bowl, mix all dry ingredients together then add the water & mix thoroughly, leave for a couple of minutes then mix again. The chia seeds will begin to absorb the fluid & become gel like which will hold your mix together.
- Once there is no loose fluid left (approx 5 minutes) spread the mixture onto the baking sheet with the back of a spoon/spatula until it’s about 3-4mm thick. Sometimes it’s easier to get a smooth surface & no gaps using slightly damp hands to smooth at the end.
- Bake for 25-30 minutes (depending on your oven), the crackers should be firm to the touch.
Remove from oven and flip out onto a large board. Peel the baking paper off, if it doesn’t come easily pop back into the oven for a couple more minutes. Slice into crackers using a large knife or pizza slicer, flip over and pop back onto the parchment lined tray. Bake for another 15-20 minutes, keeping an eye on them towards the end as you don’t want the edges to catch & burn.
- Allow to cool completely on a rack. Store in an airtight container/jar or portion into bags & freeze for up to 3 months. Unfrozen they will stay fresh for 4-5 days somewhere cool.