SuperSeed High-Fibre Crackers
These 5 Seed high-fibre crackers that are not only delicious but are good for you too!
I am not a big snacker but I’m obsessed with crunchy things (toast, croutons, nuts, crispy onions!) and I wanted to create a cracker that’s healthy and not too fragile so I can load it with lots of delicious things.
Flaxseed and chia seeds are really good for us but there is a debate about how easily our body can absorb their omega 3 essential fatty acids called ALA, but one aspect that is not debatable is the fact that they are super HIGH in FIBRE.
High-Fibre SuperSeeds:
- One tablespoon of chia seeds packs in 6 grams of fiber and 3 grams of protein.
- One tablespoon of ground flaxseeds packs in 2,6g of fiber and 1,9g of protein.
Whole linseeds are not easily absorbed in our bodies but ground linseed is – so I wanted to create a recipe using freshly ground linseeds which you can easily whizz up in your NutriBullet and I would suggest you do, as ground linseed, if not kept in the fridge, can go rancid quickly.
I love these with my BEETROOT DIP which I topped with chia & hemp seeds and a few leaves.
Chop & Change Ingredients
Feel free to use any seeds you have at home and the same goes for the spice you would like to use, fennel, cumin and coriander could all work well, Walnuts is another nutritional powerhouse of a nut that you can use too, I do think you would need to chop it finely before adding as it might cause a weakness in the dough.
Storing
If it’s raining or damp outside, do leave the crackers in the oven (temp off) to cool down completely with the door closed. They can be stored in an airtight container outside, however I have a good friend here in Cape Town who swears by keeping crackers (and biscuits) in the fridge in order to keep them crispy, she is not the type one argues with so I have followed suit and keep these in an airtight container in the fridge!
5-Seed High-Fiber Crackers
Equipment
- NutriBullet to whizz the whole flaxseeds
Ingredients
- 2 x 1/3 cups freshly ground flaxseed - whizzed from the same amount of whole flaxseeds
- ⅓ cup (1/3 cup) chia seeds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup white sesame seeds
- 2 tsps aniseed toasted, ground in mortar and pestle
- 2 tbsp psyllium husk powder
- 2 tsps good fine salt
- 1 cup water
Instructions
- Preheat the oven to 180c and line a large baking sheet with baking paper (not wax!)
- Add all the ingredients to a bowl and mix well, let the ingredients ‘sit’ for a few minutes for the chia and flax to gel together.
- Spread the mixture over the baking paper as evenly as you can with a small 'bendy' spatula or slightly dampen hands works well too. The idea is to have an even spread out dough over the baking paper. Aim for a 1/2 cm thick, too thin and the cracker will be too fragile but equally too thick and the cracker might not be crisp up.
- You can score the dough with a sharp knife or pizza cutter into rectangle crackers if you prefer, I can’t be bothered, I like cracker shards.
- Bake the dough in the preheated oven for 20 minutes, remove and when cool enough to handle (a couple of minutes) flip your dough (by gently just lifting the whole piece) and bake the other side for 20 minutes or until golden and the edges are already crispy.
- Remove the dough and cool on a wire rack, it will crisp as it cools. TIP: if it is raining outside or damp I leave my crackers in the oven (switched off) overnight.
- Break into shards and store in an airtight container where it should remain crispy.