When it comes to healthy crackers, shop-bought varieties usually aren’t the best. The great thing with homemade crackers is that they are easily adaptable with herbs and spices. They are super easy to make and what you get is a delicious, crunchy, flavourful, naturally gluten-free, grain-free and vegan snack.

Seeds contain high levels of essential fatty acids that form complete and digestible protein, plus vitamins A, B, C and E and the minerals calcium, magnesium, potassium, zinc, iron, selenium and manganese. Seeds are so nutrient-dense you don’t have to eat a lot of them – a tablespoon or two a day is more than enough. So these super crackers have it all!

The cracker mix is combined with quinoa which is the highest complete form of non animal based protein. It has all nine essential amino acids plus it’s low glycemic index steadies your blood sugar and keeps you full…but free from bloating.

Totally perfect for scooping up dips, hummus, smashed avocados or for a alternative to bread with soup. Give these a go – you’re going love them! 

Tess’s Recipe Tips

You don’t necessarily have to use all ten seeds if you don’t have these in your cupboards. You can just make up additional quantities with your favourite seeds of choice. Once they have been cooked and cut they will keep very well in an airtight container for several weeks.

Ingredients

150g Quinoa

150g buckwheat flour (or gram flour)

80g sunflower seeds

80g flaxseeds

80g sesame seeds 

60g pumpkin seeds

50g black sesame seeds 

50g chia seed

1 tablespoon poppy seeds

2 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon nigella seeds

1 teaspoon turmeric 

1 teaspoon sea salt. @saldeibiza 

1 teaspoon organic garlic powder

2 teaspoon za’atar spice 

Sprigs of fresh rosemary 

500 ml water

Method

1. Heat oven to 170oC. Mix all the dry ingredients in a large bowl, make a well in middle and add the water. Create a dough like paste.

2. Spread half the mixture on a piece of parchment paper, cover it with another piece of parchment paper and roll it out with a rolling pin.

3. It’s up to you on how thick or thin you’d like the crackers (I usually go 3mm). Score with a knife into thin rectangles.

4. Sprinkle with extra sea salt and sprigs of fresh rosemary. Bake for 40 minutes. Once cooked allow to cool then break into sections where you have scored them. They keep nicely in an airtight container for weeks.

Bon Provecho!

Love Tess x

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