Seed crackers are something that I make often; I love how they are packed full of nutrients and how convenient they are. I pop them into my son’s lunch boxes, snack on them through out the day or have them as part of a lunch.
Although the crackers are incredibly easy to make they can be tricky to roll out and cook if you do not have a silicon baking mat. If you want to give this recipe a try then I highly recommend the use of a
Zeal Silicone Baking Mat.
The Zeal baking mat is excellent for preventing the raw and baked mixture from sticking. You don’t even need to pre grease the baking mat, saving on time and calories.
The mat distributes heat uniformly and while it heats up quickly, it also cools down just as fast when it is removed from the oven. The bottom of the cracker doesn’t stick or burn and can easily be removed from the mat, in one part, to break up into small pieces.
Lastly, but importantly, the Zeal baking mat is easy to maintain and a breeze to clean. You just have to simply wipe it down but if you prefer, it is also dishwasher proof. For storing it can be rolled up or kept flat and can be reused thousands of times.
To view the entire range of clever silicone kitchenware tools by Zeal including the new Classic colour range, click here
Seeded Oven Baked Crackers
Ingredients
125ml (1/2 cup) boiling water
58g (1/3 cup) chia seeds
33g (1/4 cup + 1 tbsp) linseed meal (flaxseed)
22g (2 tbsp + 1 tsp) rice flour
22g (2tbsp + 1tsp) buckwheat flour
½ tsp Himalayan salt
Method
Pre heat oven to 170C / 325F / Gas 3
Add the chia seeds to the boiling water and leave to soak for 10 mins
Combine linseed meal, the flours and salt in a bowl. Add the chia seed mixture and mix until a dough in formed. (If mixture is too dry ad 1 tsp of hot water to the dough at a time)
Split the dough in two. Push down one half of the mixture on the silicon baking sheet and top with a piece of baking paper (or a second silicon mat) for rolling. Roll out with a rolling pin until the dough is approx 2mm thick and then remove the paper.
Repeat with the other half of the mixture on a separate baking mat.
Bake in the oven for approx 20 mins. Until cooked through, crispy and curling at the edges.
Break up into pieces and store in an airtight container.
These crackers are delicious served with savoury dips such as hummus or topped with cheeses or deli meats. They are also delicious served with sweet spreads, such as raspberry chia seed jam.
If you wish to make a sweeter cracker you can remove the salt and add some sweet spices such as cinnamon. I have also soaked the chia seeds in orange juice, in replace of the water, and have added orange zest to the mixture.
About the author:
Amy is the recipe developer, photographer and voice behind the blog
Healthy Little Foodies. She has a BSc(Hons) Food Science and Marketing and has, in the past, worked as a food development technologist, developing products for the UK's leading supermarkets. She now lives in Sydney and is a Mum to two young boys age 5 & 2.
