Seedy Crackers
These Seedy Crackers are gluten-free, grain-free, vegan and paleo. They are fresh and crisp and totally moreish. Enjoy with hummus to spread, mashed avocado, or with almond butter and strawberry jam.
Servings Prep Time
6people 15minutes
Cook Time Total Time
45minutes 1hour
Servings Prep Time
6people 15minutes
Cook Time Total Time
45minutes 1hour
Ingredients
  • 1/2cup flax seeds
  • 3tbsp sesame seeds
  • 3tbsp chia seeds
  • 3tbsp pumpkin seeds
  • 1tbsp arrowroot powder(or tapioca flour)
  • 1/4tsp sea salt, ground(plus more to sprinkle)
  • 1cup boiling water
Instructions
  1. In a mixing bowl combine flax, sesame, chia and pumpkin seeds. Add arrowroot powder and salt and mix to combine. Pour in boiling water and stir. Let mixture sit for 15 minutes to firm.
  2. Preheat oven to 320F/160C. Line work station with a sheet of parchment paper (the size of your baking tray) and scoop seed mixture onto paper. Top with another sheet of parchment paper and use a rolling pin to roll the mixture into a thin layer (I like my crackers thin. Under 1/4-inch in thickness). Slide parchment paper gently onto a baking tray, then gently peel away the top sheet of paper. (Go slowly to stop the seeds from sticking to it). Sprinkle crackers with more sea salt and bake for 35-45 minutes, or until golden.
  3. Let crackers cool completely, then break into large pieces. Serve with hummus, mashed avocado, or almond butter and jam.
Recipe Notes

Crackers will keep for up to one week (although I doubt they’ll be around this long). Store in the fridge in an airtight container.

To top with healthy strawberry jam, see my recipe here.