Quick and easy to make nut & seed crackers. Great served with cheese, dip, pesto or topped with nut butters.
Combine the seeds, ground nuts, psyllium husks, oil, salt and water in a bowl. Stir to ensure the seeds are evenly distributed.
Allow to stand for about 10 minutes to allow the seeds, psyllium and water to form a 'gel'.
Meanwhile, line one large 45 cm x 36 cm or two medium 35 cm x 25 cm baking trays with non-stick baking paper.
Once the mixture forms a spreadable dough, use a spatula to thinly and evenly spread the mixture across the tray/s making sure there are no holes. Mine measured 39 cm x 29 cm and was about 2 mm thick.
Bake at 150°C for 30 minutes.
Remove from the oven and carefully transfer to a chopping board. Using a sharp knife, cut into desired size and shapes (squares, rectangles, triangles etc).
Carefully flip the crackers back onto the tray upside down and peel off the paper.
Return to the oven for a further 30 minutes, or until the crackers are light brown and crisp.
Note, you may need to move the corner and edge crackers into the middle if they brown too fast.
Once done, allow to cool, then carefully break into crackers and store in an airtight container.
SHORT DESCRIPTION
Quick and easy to make nut & seed crackers. Great served with cheese, dip, pesto or topped with nut butters.
DESCRIPTION
Combine the seeds, ground nuts, psyllium husks, oil, salt and water in a bowl. Stir to ensure the seeds are evenly distributed.
Allow to stand for about 10 minutes to allow the seeds, psyllium and water to form a 'gel'.
Meanwhile, line one large 45 cm x 36 cm or two medium 35 cm x 25 cm baking trays with non-stick baking paper.
Once the mixture forms a spreadable dough, use a spatula to thinly and evenly spread the mixture across the tray/s making sure there are no holes. Mine measured 39 cm x 29 cm and was about 2 mm thick.
Bake at 150°C for 30 minutes.
Remove from the oven and carefully transfer to a chopping board. Using a sharp knife, cut into desired size and shapes (squares, rectangles, triangles etc).
Carefully flip the crackers back onto the tray upside down and peel off the paper.
Return to the oven for a further 30 minutes, or until the crackers are light brown and crisp.
Note, you may need to move the corner and edge crackers into the middle if they brown too fast.
Once done, allow to cool, then carefully break into crackers and store in an airtight container.
INGREDIENTS
¼ cup 2die4 Activated Sunflower Seeds ¼ cup organic sesame seeds ¼ cup organic linseeds (flaxseeds) ¼ cup organic chia seeds ¼ cup organic 2die4 Activated Pepitas ¼ cup organic 2die4 Activated Cashews or 2die4 Activated Almonds, ground up 1 tbsp orgnaic psyllium husks 1 tbsp organic extra virgin olive oil ½ tsp fine Himalayan rock salt 1 cup water
Method
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