Seed Crackers (Paleo)
These homemade paleo crackers are super easy to make and you can use what ever seeds you have lurking in the corner of the pantry!
If I’m honest, I don’t really measure out the seeds for this recipe as I use whats on offer, but below is a guideline if you are trying these for for the first time. I’ve been using rosemary and italian herbs as seasoning lately but you can keep them plain or go liven them up with cumin seeds or the gold ole fashioned salt and pepper…go wild!
Pretty much any seed you can find!
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup of flaxseeds
1/2 cup sunflower seeds
1/2 cup poppy seeds
1 cup almond flour
1/4 physillium husks (optional)
1/4 – 1 cup of water
Flavour of your choice: minced garlic, rosemary, italian herbs, salt and pepper is pretty tasty!
Preheat the oven on fanbake at 180. Add all seeds, dried herbs, salt and pepper into a large bowl and toss around to mix. Add garlic to water and mix. Slowly add water stirring as you go. You want the mix to be wet, but not forming puddles around the outside of mixture. Line an oven try with baking paper and then spread the cracker mix out evenly. Place in the oven for 20 minutes. After the first 20 minutes, take crackers out and carefully cut into cracker sized pieces. If you can, without the crackers falling apart, turn them over. If this is a nightmare, just take a breath and leave it! Cook for a further 15-30 minutes (I’ve found this time really varies depending on your oven and the ingredients so keep an eye on them first time around!), and then turn the oven off when done, leaving the crackers in the oven until they are completely cool to give them time to harden up.