Seed Crackers

10
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (7.2 g)
  • Calories 31.6
  • Total Fat - 1.6 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 54.6 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.6 g
  • Protein - 0.9 g
  • Calcium - 9.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C and line a baking tray with baking paper.

Step 2

Combine all the ingredients in a bowl with 1 1/4 cups of wate3r and stir and then set aside for 15 minutes.

Step 3

Spray the baking tray with olive oil spray and press the mixture evenly onto the tray to about 5mm thick.

Step 4

Use a knife to cut the mixture into 10 rectangles, that way they will be easy to cut when they are cooked.

Step 5

Bake for 30 minutes and take the tray out of the oven and cut along the lines again and then return to the oven and bake for a further 20 minutes.

Step 6

Cool the crackers on the tray, then break along the lines and store in an airtight container for 1 months.

Step 7

NOTE - these crackers are great to take with you for a nutritious lunch. Enjoy them with dips, chopped macadamias, jalapenos, sashimi-grade tuna, coriander, smoked salmon, avocado, walnuts, fetta cheese, lemon, chicken, cucumber, hummus, cherry tomatoes, black olive or dukkah.

Tips & Variations


No special items needed.

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