Easy Seed Crackers
Healthy vegan Seed Crackers are nutty and crunchy and something you can whip up anytime.
Servings 16
Calories 60kcal
Cost $4
Equipment
- 1 bowl
- 1 spoon
- 2 baking trays
- 4 sheets baking paper
Ingredients
- 40 gms pepita seeds
- 40 gms sunflower seeds
- 40 gms chia seeds
- 15 gms rolled oats
- 20 gms flaxseed
- 20 gms buckwheat flour you can substitute with chickpea or rice flour
- 1 tsp salt
- 2 tsp olive oil
- 165 ml water
Instructions
- Pop the oven on at 160 degrees Celsius.
- Get 2 flat baking trays approximately 35cm x 35cm and cut 4 pieces of baking paper to fit.
- Place all the dry ingredients into a mixing bowl and combine.
- Add the olive oil to the water and pour into the bowl of dry ingredients and mix well.
- Allow to sit for 30 minutes
- Place half the mixture on 1 piece of baking paper on to a flat surface. Place a second piece of baking paper on top and roll out between the two until the mixture is flat. Use a rolling pin if you like or smoosh out with your hands.
- Slide onto a tray and gently peel the top layer of baking paper away.
- Repeat with the second half of the mixture and place into the oven and cook for approximately 30-40 minutes and check to see if mixture is crisp, or until lightly golden brown on edges. If need be cook for another 10 minutes.
- Allow to cool completely and when firm break into pieces. Store in and airtight container.
Notes
Instead of using buckwheat flour you can swap up for chickpea or rice flour. I've use almond flour but does make these seed crackers a little softer.
Nutrition
Calories: 60kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg