These vegan, gluten-free, sugar-free crispy super seed crackers are made entirely out of seeds so they’re rich in Omega 3s, minerals and fibre. Recipe by Neha Jamani of The Sacred Kitchen.
1⁄2 cup sunflower seeds
1⁄2 cup pumpkin seeds
1⁄4 cup sesame seeds
1⁄4 cup chia seeds
1⁄4 cup flax seeds
1 teaspoon Italian herb seasoning
1⁄2 teaspoon sea salt
3⁄4 cup water
Preheat the oven to 175C degrees and line a large baking sheet with parchment paper.
In a large bowl, mix all the seeds together, then stir in the seasoning and salt. The seasonings can be varied as per your preference.
Slowly pour the water to the seed mixture, stir and let it stand for 15 minutes. The chia and flax seeds will start to gel-up and this helps to bind the crackers together.
Spread the batter onto a baking tray lined with parchment using the back of a spoon. The spread should be less than quarter inch thick.
Bake in the pre-heated oven for 30 minutes. Remove from oven and slice into crackers using a knife or pizza wheel. Carefully turn the crackers on to the other side before transferring back to the oven for an additional 25-30 minutes.
Allow to cool completely in the pan before eating. The crackers must be stored in an air-tight container and it will keep for up to a week.
Yield: 20 large crackers
ABOUT NEHA JAMANI
A therapeutic and holistic chef, Neha is founder of Dubai-based The Sacred Kitchen. A graduate of Bauman College of Holistic Nutrition and Culinary Arts in California, Neha aims to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat. www.thesacredkitchen.org