Amazing Seeded Crackers
These easy crackers are perfectly snappable and are loaded with seeds and goodness. They are naturally wheat-free and can easily be gluten-free too if you use gluten-free oats. I keep a tin of these on hand for snacks and dipping. They last for ages and are really good for little people too – just leave the salt (and chilli) out. Most often I make these straight up with sea salt, but I have given a couple of flavouring options, one super savoury and one sweet. Pretty much any dry spice would work here, so experiment with your favourites.
MAKES ENOUGH FOR 1 WEEK’S SNACKING
100g sunflower seeds
100g pumpkin seeds
100g sesame seeds
50g poppy seeds
50g chia seeds
200g rolled oats
1 teaspoon sea salt
1 tablespoon maple syrup
3 tablespoons melted coconut oil
1 heaped teaspoon fennel seeds and a pinch of dried chilli or
1 tablespoon raisins, roughly chopped, and a pinch of cinnamon
Preheat your oven to 190°C/175°C fan/gas 5. Get all your ingredients together, and line two baking sheets with greaseproof paper.
Combine all the dry ingredients, including one of the optional flavourings if you are using them, and stir well.
Mix the maple syrup, coconut oil and water together in a measuring cup. Add to the dry ingredients and mix very well, until everything is completely soaked and the mixture becomes very thick.
Divide between the two lined trays and even out a bit, then put another piece of greaseproof on top. Use a rolling pin to roll out the mixture until it is about 1⁄2cm thick. Take the top layer of greaseproof off and use the tip of a sharp knife to score the mixture into rectangles.
Bake the crackers for 20 minutes. Remove from the oven and flip the sheet over, then peel off the greaseproof to expose the underside of the crackers. Put back into the oven for another 20 minutes. They are ready when they are firm and golden round the edges. Allow to cool, then break along the lines where they have been scored.