Flourless seed crackers (gluten-free)
Easy recipe for quick and crunchy flourless seed crackers.
Servings: 40 crackers
Const: low
Equipment
- 1 bowl for mixing the seeds
- 1 baking sheet with baking paper
Ingredients
- 100 g pumpkin seeds (3.53 oz)
- 100 g broken flaxseed (3.53 oz)
- 200 g mixed seeds (7.06 oz)
- 200 g sunflower seeds (7.06 oz)
- 100 g sesame seeds (3.53 oz)
- 50 g cashew nuts (1.76 oz) (optional)
- 100 g flax seeds (3.53 oz)(optional)
- as needed boiling water just enough to cover the seeds
- as needed salt & pepper
Instructions
- Put all your seeds in a large, heat-resistant bowl.
- Add boiling water to your seeds until the seeds are covered flush.
- Add salt and pepper and mix well. Then let the water absorb to the seeds in the bowl for at least 20 minutes
- Turn the oven on to 180°C (400°F).
- Get a baking sheet with baking paper. Put the seed mixture on the baking sheet and spread it out, helping yourself with a spoon or a kitchen spatula. It should be more or less 5 mm thick at most.
- Bake for 30 minutes or until your flattened dough is dry and golden brown.
- Once you remove the pan from the oven, let the cracker dough rest for a few minutes and then break it up roughly with your hands to form your crackers.
- Your mixed seed crackers are ready to be enjoyed.