I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.
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.