Crackers

Ingredients

  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup almond meal
  • 2 cloves garlic, crushed
  • 2 teaspoons freshly chopped herbs (I like sage for these)
  • 1/4 teaspoon salt
  • 1 cup water

Instructions

  1. Preheat the oven to 325°F and line a baking tray with baking paper.
  2. Combine the seeds and almond meal in a bowl.
  3. In a separate bowl, whisk the remaining ingredients with 1 cup of water.
  4. Pour the liquid mixture onto the seed mixture and stir until thick and combined. Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5 mm thick.
  5. Bake for 30 minutes. Remove from the oven, cut into 20 crackers using a knife, flip them over and bake for another 25 minutes. Cool completely on the tray. Store in a sealed container for up to two weeks.

Ingredients

  • 1 cup blanched almond flour
  • ½ Tbsp. olive oil
  • 2 Tbsp. cold water
  • ½ teaspoon sea salt
  • 2 Tbsp. raisins
  • 3 teaspoons raw sunflower seeds
  • 1 sprig rosemary

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.
  3. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
  4. Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.
  5. Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
  6. Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.
  7. Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!