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Seeded Crackers

1. Preheat oven to 175degrees with a fan if possible
2. In a large mixing bowl combine all the ingredients and the water. Add more water if needed, the dough should be smooth.
3. Spread thinly on lined baking trays, you may want to roll the dough between two parchment paper. You should have enough dough for two baking trays. Thickness around 3mm: Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
4. Using a knife draw a grid on the spread dough to pre shape the crackers.
5. Bake for 10 minutes each side or until golden brown and crisp (check every 2/3 minutes to make sure the crackers don’t burn.
6. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup flax seeds
1/3 cup chia seeds
1/3 cup sesame seeds
1 tsp cumin
1 tsp cinnamon
1 tsp dried oregano
1 tsp dried mixed herbs
¼ cup olive oil
1 cup of cassava flour (tapioca starch, tapioca flour, almond flour, arrowroot for alternative to cassava flour)
1 cup water
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