For something a bit different I decided to share my Seed Cracker recipe as so many people have asked about them when I have posted pics on Instagram as I make them before our photo shoots.
They're gluten free and super yummmmmm, full of flavour and can be eaten as a snack on their own. You can vary the seeds, spices and even the choice of flour & oil used.
This one is the version I make most weekends, using a combo of Turmeric and my spice mix which is a combo of Cumin, Coriander, Fennel & Fenugreek toasted and ground. I use double ratio of Cumin & Coriander in my mix, make it in bulk and store in an air tight jar.
Sarah's Seed Crackers
100g Sunflower Kernels
40g Chia Seeds
20g Black Sesame Seeds
20g Hemp Seeds
65g Buckwheat Flour
25g Tapioca Starch/Flour
1 Tbsp of your choice of spices/dried herbs
2 Tbsp Olive Oil
200-220mls water
Salt- salt flakes crushed or ground sea salt or any type you like.
To make them
Mix the seeds, flours, spices together
Add oil and mix thoroughly.
Add water, mix and leave for 10mins till it thickens and the Chia seeds swell.
Heat oven to 160 degrees C
Spread half the mixture onto a baking paper covered tray. I use the ones that came with my oven so they are the width of a 60cm oven.
This part takes time and needs to be done till the mixture is really thin. I use a silicone spatula and turn the tray around over and over to get the thinnest covering. If the mixture doesn't spread easily, dip the spatula in water or sprinkle some water on dry bits. It takes about 7-10mins to do each tray, thin and even.
Grind salt over the top to cover it all. I am generous with the salt and like using Celtic Sea salt but you can use any salt you like.
Put the first tray in for 10mins. While that tray is cooking you spread and prepare the second tray.
When the timer goes off, place the second tray in, set timer for another for 10 mins. Pull out the first tray to score the cracker shapes.
I use this awesome 'dough' tool by Solidteknics' It is wide and gives a nice cut line and makes the job quicker than other things I have used.
Once scored into squares about 4cm size, this should take about 3-4 mins, then place the tray back in the oven.
When the timer goes off for the second tray, remove and reset the timer to 28 mins. Then 'score' the squares on the second tray like you did on the first and return to the oven.
When the timer goes off, remove the first tray to cool and reset the timer for 12 mins to complete the final tray.
Let them cool, break into sqaures and store in airtight containers. I divide mine into 4-5 small containers so you're not always opening the container keeping them super fresh.
The timing might sound complicated but I do it this way to make the process work using 2 trays. If you have a huge oven and tray, you may be able to do it in one go. Cook for 10 mins, 'score' and return for 25 mins.
Like most food, the taste depends on the quality of the ingredients you use. You can get Australian grown Sunflower Kernels, Buckwheat, Chia & Hemp seeds from Sovereign foods who source all Australian grown pantry goods. I like Grampians or Cockatoo Grove Olive oil, which are both Australian grown.
Above is the best Turmeric ever, really high in Curcumin. The active compound in turmeric, it's a potent anti-inflammatory and antioxidant.It helps reduce chronic inflammation, eases arthritis symptoms, and can help with heart function.
Food is the best Medicine and these Seed Crackers are packed with goodness.
I hope you enjoy eating them, let me know how yours go.
Cheers
Sarah
