We’ve been enjoying glorious sunny weather in Byron Bay this winter, but brrr. It has been cold! I don’t know about you, but cold weather always makes me want to snack. I’ve been trying to be good. Instead of reaching for something sweet, I’ve been enjoying the satisfying crunch of crackers dipped in hummous or topped with avocado.
With the amount of trans-fats, sugar and who knows what included in processed food, I like to make home-made crackers full of seeds and healthy fats for glowing skin.
Here are three simple and quick recipes to make crackers power packed with good nutrition for fuelling busy bodies and minds.
Home-made healthy crackers
This is my staple cracker recipe, power packed with nutrition and healthy fats for glowing skin. It’s healthy and easy to mix up and roll out (even for a three year old).
I love that this recipe is super flexible and works with different types of
1. flours – eg wholewheat/buckwheat/rice flour/millet
2. seeds – eg poppy/sesame/sunflower/flaxseed – if I use pepitas I crush them up a bit so they’re not so big. You can use them raw or toasted.
3. seasonings – eg salt/spices/herbs
You can use all one type of flour/seed or a mix. I like to mix wholewheat flour 50:50 with buckwheat flour for the extra protein and B vitamins.
A mix and match recipe. Give it a go!
- 1/4 cup seeds
- 2/3 cup flour
- pinch seasoning
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons water as needed
Step 1. Preheat your oven to 175 degrees Celsius.
Step 2. Combine seeds, flour and salt/herbs in a bowl.
Step 3. Drizzle in the olive oil, cutting in with a knife until the mixture looks like breadcrumbs, then slowly add water as needed, mixing until you can gather into a ball.
Step 4. Roll mixture between 2 sheets of baking paper. Remove the top sheet and score into shapes with a sharp knife. This will help you break them up post-baking once cool enough to touch.
Step 5. Bake in a 175 degree Celsius oven for 15 minutes or until golden around the edges.
Step 6. Remove from oven and allow to cool. Once cool, break crackers apart along the scoring lines made in step 4.
Serve with spreads, dips or salsa. Store in an airtight container for up to two weeks (if they last that long).
Olivia’s Crazy Crunchy Crackers
Rich in B’s, omega 3, vitamin E and phosphorus, these crackers are great for your skin, heart, nervous and adrenal systems! They also make a good staple when you are on an anti-inflammatory diet.
- 1/2 cup sunflower seeds
- 1/2 cup pepitas or home dried pumpkin seeds
- 1/3 cup nutritional yeast flakes or parmesan
- 2 tbsp finely chopped parsley – optional – for an extra punch of iron
- up to 1/4 cup water
Step 1. Preheat your oven to 175 degrees Celsius.
Step 2. Combine dry ingredients in a food processor and pulse until fine and well mixed. I like my crackers a little chunky so I go for the look of breadcrumbs, but if you like a finer cracker, go for the consistency of flour.
Step 3. Add a splash of water and pulse. Keep adding water a little at a time and pulsing. You are aiming for an almost biscuit-dough consistency, without being too dry and crumbly, or too mushy.
Step 4. Roll mixture between 2 sheets of (eco-friendly/reusable) baking paper. The thinner you roll, the crunchier they will be!
Step 5. Score cracker shapes with a sharp knife.
Step 6. Bake in a 175 degree Celsius oven for 15 minutes or until golden around the edges.
Step 7. Remove from oven and allow to cool. Once cool, break crackers apart along the scoring lines made in step 4. Store in an airtight container.
Raw Flaxseed Crackers
These crackers take a little more time, but by keeping the cooking temperature under 50 degrees Celsius, you retain the maximum nutritional benefit of the seeds.
I love the spicy kick, but my three year old is not so keen. I leave out the chilli powder and cayenne in step 3 and add them after I’ve taken out half the mixture to roll. That way we get crackers approved by both the spice lover and spice hater in the house.
- 1 cup flaxseeds – soak in 2 c water a couple hours before mixing
- ½ cup raw pumpkin seeds – soaked
- ½ cup sunflower seeds – soaked
- 1/3 cup sesame seeds
- 3 spring onions, finely chopped
- ½ celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 tsp turmeric
- 1 tsp rock salt
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp cayenne
Step 1: Combine pumpkin, sunflower and sesame seeds in a bowl and cover with water. Soak for minimum of 2 hours.
Step 2: Cover flaxseeds with 2 cups of water. Soak for 2 hours.
Step 3: Drain soaked seeds and pulse with other ingredients in a food processor until the mix is the consistency of fine breadcrumbs. Add a little water if needed.
Step 4. Press mixture between 2 sheets of baking paper and roll out. The thinner you roll, the crunchier the crackers will be!
Step 5. Score cracker shapes with a sharp knife. This will help you break them up post-baking once cool enough to touch.
Step 6: Dehydrate in the oven on the lowest setting (<50 degrees Celcius) or in a dehydrator for about 3 hours.
Step 7: Flip over and continue “baking” for about another 3 hours until totally dry and crisp.
Step 8: Remove from oven/dehydrator and allow to cool. Break crackers apart along score lines. Store in an airtight container.