Flax, Chia, and Pumpkin Seed Crackers

With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome ba...With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome base for dips, spreads, or cheese boards. Simple, versatile, and nourishing. Read more With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome base for dips, spreads, or cheese boards. Simple, versatile, and nourishing. With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome base for dips, spreads, or cheese boards. Simple, versatile, and nourishing.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 8

Metric Imperial

flaxseed (linseed)

chia seeds

water

mixed seeds

we used a blend of pumpkin and sunflower seeds

fennel seeds

nigella seeds

garlic powder

Share ingredients

Ingredients

Serves 8

Metric Imperial

flaxseed (linseed)

chia seeds

water

mixed seeds

we used a blend of pumpkin and sunflower seeds

fennel seeds

nigella seeds

garlic powder

Share ingredients

Method

Gather and prepare your ingredients. Line a baking tray with parchment paper.

Place the flax, chia seeds, and water into a mixing bowl; stir to combine, and set aside to absorb for 10 minutes.

Preheat the oven to 200°C/180°C fan. Add the remaining seeds, garlic powder and a sprinkle of salt to the flax and chia mixture; stir to combine.

Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.

Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.

Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.

Once cool, break into pieces and store in an airtight container, for up to 2 weeks.

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