If there was an award for the best seed crackers, I am sure these savory little guys would be leading contenders. They are so full of flavor, crunch and goodness, you won’t be able to just have one. In fact, I have to hide a stash when I make them otherwise they disappear before I even get to have one. You can serve them with some hummus or cheese, but most people would agree they are delicious enough to eat just as is. Added bonus: free of gluten, nuts and dairy!
PS. This is a perfect recipe to make, store in a pretty tin and give as a gift.
Ingredients
- 1/2 cup gluten free flour
- 1/2 sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp raw honey (light-colored)
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1-2 tsp dried rosemary, crushed
- A tall water glass or small rolling pin
- 1 tsp olive oil
Instructions
- Preheat oven to 350F
- Line a baking sheet with parchment paper
- In a large bowl, mix all the ingredients very well
- Pour the dough onto the baking sheet and spread it out until about 1/2 cm thick. It won’t be very event at this point.
- Lightly oil the rolling pin or glass and use it to flatten the dough out so that it is evenly spread on the baking sheet in the shape of square or rectangle. It should get slightly thinner once you’ve done this.
- Place in the oven and bake for around 30-35 minutes or until nice and golden
- Take out of the oven and immediately cut into squares. Let cool in the oven that’s been turned off. This will ensure they get very dry and crunchy.
- Store in an airtight container for 10 days
