Another recipe to help you eat your streamside vege au naturel! The summer season vege is perfect the way it is; slice it, dice it, season and Voila! You're ready to slap it on a cracker. We felt like our gluten-free friends might have felt left out after the very floury flatbread recipe, so we're here to remedy that.
These crackers are so rewarding to make. Once you have the basic recipe down it's a great one to tinker with. Adding different kinds of flavoured salts, herbs, spices and other healthy dusts will have them tuned just to your liking. They last a good week or so stored airtight and these wee beauties have rice crackers aced on all fronts; taste, plastic waste and health factor. Give 'em a crack... Sorry, couldn't help myself.
Gluten free multi seed crackers
- 1 1/2 to 2 cups water
- 2 cups sunflower seeds
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 1/2 cup flaxseed
- 4 tbsp ground flaxseed
- 1 tsp salt
1. Mix all ingredients really well in a bowl. The mixture should be just wet, like a sloppy bircher. If you feel like it's too dry, add some water, just a wee bit at a time. Leave to set for about 40 minutes.
2. Set your oven at 150 degrees.
3. After 40 minutes the mixture should look slightly gelatinous. This is due to the linseeds. Spread the mixture on 2 lined oven trays. The thickness should be about the same as a pumpkin seed, the thicker you go, the less crispy the crackers will be.
4. Bake for about 1 hour (swapping trays halfway through) until lightly golden. They will crisp up as they cool down.
5. You can either cut your crackers neatly with a knife as soon as you take them out of the oven, or you can cut them loosely by hand as they cool down.
Be wild and add garlic powder, dried herbs, turmeric, spices,... (Add these at the 1st step of the recipe).
Created by Noemie & Pedro