Ingredients:
Base:
- 1 cup mixed seeds (Choose from sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds)
- 1/2 cup ground flaxseed meal
- 1/4 cup psyllium husk powder (for a great bind)
Flavorings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Other herbs/spices as desired (see suggestions below)
Liquid:
- 1 to 1 1/4 cup hot water
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine all the seeds, flaxseed meal, psyllium husk powder, salt, pepper, garlic powder, onion powder, and any additional herbs or spices.
- Add water: Gradually add hot water, starting with 1 cup. Stir until a thick, spreadable batter forms. If needed, add up to an additional 1/4 cup for the right consistency.
- Rest the batter: Let the mixture rest for 10-20 minutes. This allows the psyllium husk to gel and the flaxseed meal to absorb water, creating a cohesive dough.
- Spread the batter: Transfer the batter to the prepared baking sheet. Use a spatula or your hands to spread it into a thin, even layer (about 1/8 inch thick).
- Score (optional): Score the dough into squares or rectangles to make breaking apart the crackers easier after baking.
- Bake: Bake for 30-40 minutes, or until the crackers are golden brown and crispy. Watch them in the final 10 minutes to prevent burning.
- Cool: Remove the baking sheet from the oven and let the crackers cool completely on the sheet.
- Break and store: Break the crackers along the scored lines (if you did this step). Store in an airtight container at room temperature for up to a week.
Flavor Variations:
- Italian: Add dried oregano, basil, and rosemary.
- Spicy: Add chili powder, cumin, or cayenne pepper.
- ‘Everything Bagel’: Use a store-bought ‘everything bagel’ seasoning blend.
- Cheesy: Add 2-3 tbsp nutritional yeast for a vegan option, or grated parmesan cheese for a non-vegan version.
Tips:
- Consistency: The batter shouldn’t be too wet or too dry. It should resemble a thick porridge.
- Spreading: For super thin crackers, use a rolling pin between two sheets of parchment paper to spread the batter.
- Storage: To keep your crackers extra crispy, store them with a silica gel packet in the container to absorb moisture.
Enjoy your homemade seed crackers!
