These delicious and easy crackers are bursting with goodness – packed with fibre, healthy fats and minerals from a variety of seeds. Use a blend of wholewheat flour for extra nutrition, or if you prefer, stick to plain flour only. Olive oil keeps them crisp and heart-healthy, making them the perfect wholesome snack or dip companion. They are also easy to roll out, great for kids to make and cut out into their favourite shapes.
You could add a mixture of different flavours such as Rosemary and sea salt (add 1 tsp finely chopped rosemary and sprinkle a little flaky sea salt on top before baking), Smoked paprika (add 1tsp into the dry ingredients for a smokey kick) or Parmesan (add 2-3 tbsp finely grated Parmesan to the dry mix).
The options are endless…
Ingredients
125g wholewheat flour
125g plain flour
20g pumpkin seeds
20g flaxseed
20g sunflower seeds
10g white sesame seeds
5g black sesame seeds
5g chia seeds
50g olive oil
5g fine sea salt
100g water
Method
- Preheat oven to 160C fan-forced and line a large baking tray with parchment paper
- Mix the all the dry ingredients in a large bowl or food-processor
- Add the olive oil and water and stir or process until a dough forms. If it’s a little dry, add a tsp of water at a time until it comes together. Knead briefly until smooth
- Halve the dough and roll out each portion between two sheets of baking paper, or on a clean flat surface, until about 2mm thick (as thinly as possible)
- Peel off the top layer of paper. Using a knife or pizza cutter or your favourite shape cutter, score the dough into cracker sized pieces. You could leave them connected during baking and break them apart later
- Bake for approximately 30 mins or until golden and crisp
- Cool completely on a wire rack before storing in an airtight tin