When you’re a gluten free household, crackers can be a bit challenging to enjoy with dips and nut butters. I’ve tried a number of different crackers, but keep coming back to these ones because they are just so incredibly easy and super crispy. I love that the preparation is so quick, and if you happen to be out of stock of one seed, you can replace it with another seed. In fact, you could just make them a two seed cracker, as long as you include linseeds and psyllium husk to get that binding action. These crackers are high inn protein, super delicious, crunchy and really yummy! Four seed crackers are great to have on hand for snacks.
4 Seed Crackers
- 1/2 cup Pepitas
- 1/2 cup Sunflower Seeds
- 1/2 cup Sesame Seeds
- 1/2 cup Linseeds
- 1/4 cup Psyllium husk
- 1/2 tspn Garlic Powder
- 2 tspn Dried Thyme
- 5 tspn Zaatar Spice Blends
- 2 tbsp Olive Oil
- 1 1/2 cups Boiling Water
Preheat oven to 180 degree celsius.
Add all dry ingredients into a medium mixing bowl and stir well.
Add olive oil and boiling water. Stir very well until everything is absorbed. It should be quite thick, wet but not sticky as the psyllium and linseeds absorb a lot of the moisture.
Cut three pieces of parchment paper, 2 of which will be used for the trays, and an extra one you can use to help you roll out the dough.
Divide the dough into two, and add each pieces onto one of the baking papers.
Add the third piece onto one of the doughs, and using your rolling pin very gently roll the dough so that it is flat and even across the bottom baking sheet. The seeds will determine the thickness of the dough. You want the thickness to be only as high as the largest piece of seeds when laying flat.
Once it is rolled, add the first layer onto one of your baking sheets.
Repeat with the second piece of dough.
Bake in your preheated oven for about 30 minutes or until the crackers are deep golden and crispy, with some curling on the edges.
Allow to cool, break into cracker sizes and store in an airtight container in your pantry. Try not to eat them all at once!
Want some ideas for different flavours? How about…
- Black pepper and lime
- Chilli and Tamari
- Dill and Rosemary
- Turmeric and Coriander