SuperSeed High-Fibre Crackers
for people who are serious about crispy things!
I am a cracker sort of person, it’s because I am seriously obsessed with crispy things! I demand A LOT from my crackers though, you should too!
These Crackers are:
delicious
actually crunchy!
don’t get soggy when stacked with delicious things (the real point of any cracker, surely?)
STAYS crunchy for weeks in the fridge
I am not a big snacker but LOVE crunchy things (toast, croutons, nuts, crispy onions!). For a visual click here IG.
Flaxseed and chia seeds are really good for us but there is a debate about how easily our body can absorb their omega 3 essential fatty acids (aka the good stuff) called ALA. But one aspect that is not debatable is the fact that they are super HIGH in FIBRE.
High-Fibre SuperSeeds:
One tablespoon chia seeds packs in a WHOPPING 6 grams of fibre and 3 grams of protein - because of this, I definitely make sure I get at least a tablespoon in a day (stick to the recommended max 2 tablespoons a day).
One tablespoon ground flaxseeds packs in 2,6g of fibre and 1,9g of protein.
A note on Linseed (flaxseed)
Whole linseeds are not easily absorbed in our bodies but ground linseed are - because of this, I wanted to create a recipe using freshly ground linseeds which you can easily whizz up in your NutriBullet and I would suggest you do, as ground linseed, if not kept in the fridge, can go rancid quickly. Simply whizz whole seeds into a ‘flour’ and store in the fridge. - you can add spoonfuls to THIS SMOOTHIE! here
Cracker Serving Suggestions - Easy ‘dippy’ things (not hummus!)
Whipped Goats Cheese Dip with slow roasted tomatoes (sooo good!)
Middle Eastern Spiced Smashed Carrots ( screaming Ottolenghi vibes!)
Spiced Roasted Beetroot & Sweet Potato Dip (the C O L O U R!)
Chop & Change Ingredients
Feel free to use any seeds you have at home and the same goes for the spice you would like to use, fennel, cumin and coriander seeds would all work well.
Storing
If it's raining or damp outside, do leave the crackers in the oven (temp off) to cool down completely with the door closed. Once cooled, they can be stored in an airtight container, however I have a good friend here in Cape Town who swears by keeping crackers (and cereal!) in the fridge to keep them crispy, she is not the type one argues with, so I have followed suit and keep these in an airtight container IN the fridge!
Ingredients:
2 x 1/3 cups freshly ground flaxseed - whizzed from the same amount of whole flaxseeds
1/3 cup chia seeds
1/2 cup pumpkin seeds- I toasted them before for added flavour (opt)
1/2 cup sunflower seeds
1/2 cup white sesame seeds
2 tsps aniseed toasted, ground in mortar and pestle
2 tbsp psyllium husk powder (to buy here)
2 tsps good fine salt
1 cup water
Method:
Preheat the oven to 180c and line a large baking sheet with baking paper (not wax paper!)
Add all the ingredients to a bowl and mix well, let the ingredients ‘sit’ for a few minutes for the chia and flax to gel together.
Spread the mixture over the baking paper as evenly as you can with a small 'bendy' spatula or slightly dampen hands works well too. The idea is to have an even spread out dough over the baking paper. Aim for a 1/2 cm thick, too thin and the cracker will be too fragile but equally too thick and the cracker might not crisp up.
You can score the dough with a sharp knife or pizza cutter into rectangle crackers if you prefer, I can’t be bothered, I like my crackers in rough shards.
Bake the dough in the preheated oven for 20 minutes, remove and when cool enough to handle (a couple of minutes) flip your dough (by gently just lifting the whole piece) and bake the other side for 20 minutes or until golden and the edges are crispy. This might take longer if your oven is not hot enough.
Remove the dough and cool on a wire rack, it will crisp as it cools. TIP: as above, if it is raining outside or damp I leave my crackers in the oven (switched off) overnight.
Break into shards and store in an airtight container where it should remain crispy.
Adré x