When it comes to crackers and other carriers for avo or hummus, there are options in the supermarkets, but they’re often either not vegan-friendly, or very processed, or very expensive. So in that context, these seed crackers are a blessing: they’re really (really!) easy to make, very nutritious (high protein, good fats—but go easy on them), and easily adaptable to use different seeds and spices.
Here I’ve used a mix of half whole flaxseeds, half ground flaxseeds, and other seeds; but you can also just use flaxseeds (whole or ground). Normally when I use flaxseeds as-is in a recipe, I use them ground, since our digestive system won’t dissolve the hard outer shell. But if you soak them and/or cook them, the shells become more digestible.
This recipe is pretty forgiving, as long as you stick with flaxseed as a base: soaking the flax in water creates a gummy mixture that does a great job of binding everything together; from there, you can add other seeds (or not) and spices of your choice. In this case, I’ve used a mix of chia seeds (also good to soak first), sesame seeds and pumpkin seeds, with a generous dose of the Middle Eastern spice mix za’atar, some paprika and a dash of salt.
Mixed Seed Crackers
- 1/2 cup whole flaxseed
- 1/2 cup ground flaxseed
- 1/4 cup chia seeds
- 1 1/2 cups water
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup za'atar
- 1/2 tsp paprika
- 1/2 tsp salt
- Preheat the oven to 160ºC, and line two baking pans with baking paper.
- Mix the whole flaxseed, ground flaxseed, chia seeds and water in a bowl, and let stand for 15min, mixing halfway.
- Add the rest of the ingredients, and mix well.
- Spread evenly onto the baking paper.
- Pop into the oven and bake for about an hour.
- Remove and cool completely, before cutting/breaking into snackable chunks.
- Serve with avo, hummus or your choice of spread.