Seeded Crackers (gluten-free)
Crackers sound ridiculously complicated to make at home, but in fact they are relatively easy to make and taste so good that you won’t want to buy them ever again. I adapted these from a Madeleine Shaw recipe.
70g sunflower seeds
50g ground golden linseeds or flaxseeds
40g sesame seeds
2 tablespoons chia seeds
70g gluten-free rolled Oats
1 tablespoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
Grated zest of 1 Lemon
1 tablespoon extra virgin olive oil
- Turn the oven to 170°C
- First grind the linseeds. Either use a Thermomix for 15 seconds, speed 9 or alternatively use Nutribullet or similar.
- Add all the other ingredients and combine. If using a Thermomix: speed 3, 10 secs, reverse blade or alternatively mix in a bowl with a wooden spoon.
- Leave to stand for around 10 minutes to allow the chia seeds to thicken slightly.
- Line a large baking tray with parchment paper and pour in the combined seed and oat mixture. Either spread the mixture out to ½ cm thick using the back of a metal spoon, or add a second layer of baking parchment and roll out with a rolling pin. Peel the parchment paper back carefully. I make the parchment paper slightly damp beforehand so that it doesn’t stick.
- Bake in the oven at 170°C for 30 minutes until golden. Remove from the oven and cut into rectangles, then flip the crackers over and cook for another 10 minutes until dry and crisp. Don’t worry too much about them being perfect rectangles! Rustic looking is also good. If they are not golden, pop them back in for another 5 minutes.
- Allow to cool and store in an airtight glass jar.