My partners mother who loves to be in the kitchen just as much as I do, shared her seeded cracker recipe with me which I just ADORE!  I have tried MANY seed cracker recipes which never quite hit the spot and I have to say… this recipe does and absolutely tops them all!

I have adjusted it slightly to include my own gluten free flour blend and this just makes these crackers even more moreish and super crunchy.  If you prefer to use a store bought gluten free flour blend then that is absolutely o.k as well. The best thing I love about these crackers is that they are nutritious, easy and kids love them as well! the variations are endless as you can pick and choose whichever spices and herbs you want to include each time!

my favourite combination uses a mix of black & white sesame seeds, and 1 tsp each of cumin seeds, dried rosemary & garlic powder! xx

INGREDIENTS

80 grams Sunflower Seeds                             

45 grams Flax Seeds                                        

40 grams (20 grams of each) Sesame Seeds (black and white)

2 Tbsn Chia Seeds                                           

¾ tsp Sea Salt                                               

60 grams Brown Rice Flour                            

20 grams White Rice Flour                             

30 grams Potato Starch                                  

20 grams Tapioca Flour                                   

20 grams Buckwheat Flour                            

125 mls Water                                               

50 mls Olive Oil                                            

Extras

1 tsp Herbs or spices (you choose the combination, get creative!)

(eg. Rosemary/Cumin Seeds/Basil)

¼ tsp Ground Black Pepper                                

Chilli Flakes (to sprinkle on top before baking)

Flaky Salt (to sprinkle on top before baking)

METHOD

1.      Preheat oven to fan bake 180 degrees celsius.

2.      Add all ingredients to a bowl and mix well.

3.      Divide in half and roll each half out to 2mm between two sheets of baking paper.  Remove top layer of wax paper and place on two baking trays.  Use a knife to lightly pre-slice into crackers the size you want.

4.      Bake for 20 mins till brown.

5.      Cool on a wire rack and store in an air tight container!  These are seriously good so I don’t think they will last more than 2 days in your cupboard but if you can resist them then you can keep them in your pantry for up to 2 weeks!

Enjoy xx