Oh my golly. These crackers are incredibly delish, like oh my golly delish.
This is the first time I have made seed crackers but I am certain that they will be something I now keep on hand at all times. Much like the stash of paleo chocolate I keep in the freezer to stop me running to the shop for a chocolate hit if the need arises, or rather, when the need arises. I love recipes where I can just throw everything in the food processor, and these delicious little morsels are so easy that I hope I will never buy a cracker of any description again (including nutritionally void rice crackers).
Gluten, dairy, refined sugar, egg and nut free, paleo and vegan.
1 cup sunflower seeds
1 Tbs pumpkin seeds / other seeds such as chia etc
1/2 cup sesame seeds
2 fresh garlic cloves, peeled
1/2 tsp mineral salt
1 tsp died thyme / fresh rosemary or thyme
2 tsp olive oil
1 Tbs tahini (ideally organic unhulled)
Preheat oven to 180 degrees on fan bake.
Process the seeds, garlic, salt and herbs until crumbly (like the consistency of rough almond meal). You may need to scrape down the sides a couple of times. Add the oil, tahini and about 2 Tbs water. Pulse and add a little bit more water if required, until the mixture is able to be pressed together like dough. Let it sit for up to 10 minutes (not totally necessary, but it helps it gel together).
Pour mixture out on a tray lined with baking paper and kneed mixture together in a big ball. Press flat(ish) on the tray, cover with another sheet of baking paper and roll flat to about 5mm. Remove baking paper, score lines to make them easy to snap, then bake in the oven for around 15 – 20 minutes or until slightly golden and crunchy.
This is such a great, portable snack for little ones – you could easily change the flavours and omit the garlic / herbs to suit your taste, but we all loved them as is. Yum. Yum. Yum. Did I mention yum?
x Aunty Bee