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
- Mix all the ingredients in a bowl until well combined. Make sure the nut butter has spread throughout the mixture.
- Leave to stand for 30 minutes. This allows the flaxseed and chia seed to bind.
- Put the oven on to 170ºC (fan-assisted) / 180ºC (without fan-assisted).
- Line a flat baking tray with lips on the side – 38cm X 25cm – with baking paper.
- Spoon the mixture onto the baking tray and using a spatula, flatten it out until it is evenly spread across the baking tray.
- Being careful not to damage the tray, use a knife and cut indents into the flattened mixture the desired size of the crackers.
- Baking in the oven for 30 minutes.
- Pull them out and recut the crackers.
- Bake for another 25 minutes – keeping an eye on them for the last 5 minutes to make sure they don’t burn.
- 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