We jokingly call these ‘Nothing Crackers’ because of all the things they are free from. They're good for a snack or starter with a spread or dip. They also travel well and keep for ages in an airtight container. Last summer I munched on a batch all summer in Greece, usually for breakfast with local organic honey and a bit of tahini.
- 1 cup chia seeds or flax seeds or a mixture of both
- 3 cups made up of a mixture of sunflower seeds, pepita or pumpkin seeds, sesame seeds and pine nuts (optional)
- 2 sheets toasted nori (optional)
- 2 cups water
- 1 tbsp extra virgin olive oil
- 2 large cloves garlic, germ removed and finely grated (or 1 tsp garlic salt)
- 1½ tsp sea salt
Here’s how you make it
- Preheat the oven to 150 C and line a large baking tray with baking parchment.
- Mix the seeds in a large bowl.
- Add the water, garlic, salt and olive oil.
- Mix all the ingredients and let it stand for about 5 minutes. If the mixture is very wet, add more seeds, if it’s too dry to stick together, add more water.
- Crumble the toasted nori into the mixture and stir again.
- Spread part of the batch onto the lined baking tray and use a spatula or your hand to flatten it out until it’s 5 mm thick (¼ inch). You can do this in batches, or use several baking sheets at once.
- Bake for 30-40 minutes. Remove the pan from the oven and cut it into large rectangular pieces. Turn these pieces over. Sprinkle a bit of sea salt on top and a touch of olive oil.
- Return to the oven for another 30-45 minutes. Watch carefully to ensure that the crackers don’t burn but also test to be sure they are cooked through before removing from the oven. The chia-flax mixture needs to really bake and set or they will be unpleasantly chewy.
- When it’s done, remove from the oven and let it sit for 15 minutes to cool. Break the crackers into the desired size.
- Serve and enjoy. They’re delicious dipped in beetroot hummus!
This recipe was inspired by the oh she glows, ‘For Now, Multiseed Crackers’.