Recipe: Mixed Seeded Crackers

For maximum nutritional benefit these are best dehydrated if you have a dehydrator. But they are just as tasty baked in the oven until crisp. Use shelled hemp seeds which have a softer texture.  I like to add flaked nori flakes to the mixture for additional flavour.

raw crackers snack-1947792_1920

Makes  16 crackers

150g / 1 cup whole flaxseed

60g shelled hemp seeds

60g ground almonds

2 tomatoes, chopped

½ tsp sea salt or garlic salt

4 sundried tomatoes

Juice of ½ lemon

1tbsp nutritional yeast flakes optional

1tbsp nori flakes or sea vegetable flakes

  1. Preheat the oven to 170C, gas mark 3.
  2. Line a baking tray with baking parchment
  3. Place all the ingredients in a food processor with around 2tbsp water and process until the mixture starts to come together. Scrape down the sides to make sure all the seeds are blended.
  4. Spread the mixture onto the baking tray and using a spatula or damp hands spread the mixture to form a rectangle about 1cm thick.
  5. With the back of a blunt knife mark the rectangle into even crackers
  6. Bake for 30 minutes until the mixture begins to turn golden. Remove from the oven and gently flip the whole sheet over back onto the tray.
  7. Return to the oven and bake for a further 20 minutes until crisp.
  8. Remove from the oven and cool on a wire rack.
  9. Store in an airtight container. These will keep for around 1-2 weeks

Recipe by Christine Bailey