I call this recipe my half-a-cup go to recipe when hungry and I have nothing prepared lifesaver of a cracker recipe, as most of the ingredients measure half a cup! I have been making my own crackers for a good few months now, sometimes sweet, sometimes savoury but mostly raw vegan crackers that I dehydrate with lots of vegetable and herbs.
In making these crackers, I have opted to go savoury in creating a good tasting cracker. I have opted to use Dulse flakes which is dried seaweed and is rich in fibre and minerals, and also lends a good taste to the crackers.
These are quick and easy to prepare, with the super-food, tasteless chia seeds which are rich in calcium, fibre, protein and vitamins – which form a gelatinous mixture when added to liquid, used to bind the ingredients together and the almond flour creating depth. Fresh herbs as flavouring work well, as does seasoning of your choice. These crackers were thickly made, a move from the norm of where I get them to be almost wafer thin, about half a centimetre thick. I have omitted flax seeds from this recipe but add a half a cup into the mix, omitting one of the other seeds.
This recipe makes 20 crackers, depending on how you choose to cut them. Personally I enjoy making nacho shapes in the wafer thin version and often add them to my meals as nachos.
1/2 cup chia seeds
1/2 cup sunflower seeds
12 cup sesame seeds
1/2 cup flax or sunflower seeds
1/2 cup almond flour
2 cloves fresh garlic, crushed
2 teaspoon fresh or dry herbs (I particularly enjoyed the fresh sage or coriander)
1 tsp Dulse flakes (Optional)
1/4 tsp Himalayan or Sea Salt
Other spices as preferred, including black pepper, cayenne pepper, or onion salt
- Preheat your oven to 170 degrees celcius and line a baking tray with baking paper and keep aside.
- Combine the seeds and almond flour in a bowl.
- In a separate bowl mix the remaining ingredients well with the water.
- Add the the chia seed liquid mix which by now has become gelatinous, to the seeds and almond flour and stir well until thick and combined.
- Spread the mixture on the baking paper lined tray, pressing down with a spatula or the back of a large spoon until it’s about 1/2 centimetre thick.
- Bake for 30 minutes.
- Remove from the oven, cut into your desired cracker shapes using a knife. Turn the crackers over and bake for another 20-25 minutes.
- Cool completely and then store in an airtight container.
- I found that these store well for up to 2 weeks.
Enjoy – serve with a dip or mayonnaise and crudites, or on it’s own as a treat or in between snack.