Nut Butter Seed Crackers

Nut Butter Seed Crackers
I have these as snacks and sometimes as breakfast with a bit of different nut butter to what I used in the crackers. They can be as crunchy or soft as you decide by the oven time. Mine are always crunchy (and I admit a few times a bit too crunchy).
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds/linseed
1/4 cup poppy seeds/melon seeds
1/4 cup milled flaxseed
1/4 cup chia seeds
1/2 cup runny nut butter
3/4 cup water
Although the seeds can be varied to preference and what you have in the cupboard, flaxseed and/or chia seeds are important as they bind the cracker together.
  • leave out nut butter but increase the water to 1 cup and add a pinch of salt
  • add 1 teaspoon dried rosemary
  1. Mix all the ingredients in a bowl until well combined. Make sure the nut butter has spread throughout the mixture.
  2. Leave to stand for 30 minutes. This allows the flaxseed and chia seed to bind.
  3. Put the oven on to 170ºC (fan-assisted) / 180ºC (without fan-assisted).
  4. Line a flat baking tray with lips on the side – 38cm X 25cm – with baking paper.
  5. Spoon the mixture onto the baking tray and using a spatula, flatten it out until it is evenly spread across the baking tray.
  6. Being careful not to damage the tray, use a knife and cut indents into the flattened mixture the desired size of the crackers.
  7. Baking in the oven for 30 minutes.
  8. Pull them out and recut the crackers.
  9. Bake for another 25 minutes – keeping an eye on them for the last 5 minutes to make sure they don’t burn.
  10. Take out the oven and remove immediately to a wire rack to cool.
Store in an airtight container for up to 2 weeks.
© Whisked Lemon 2017

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