It can be difficult to find crackers that are high in fibre and protein while low in sodium, but this recipe has the perfect balance of goodness! These crackers are grain free as they do not contain any flour and are also vegan with no milk or eggs, therefore they are a perfect gluten free, diary free and vegan alternative. High in protein and essential fatty acids from the addition of linseed, almonds, sunflower, chia and sesame seeds, these crackers make a perfect healthy snack either eaten alone or with some home made hummus or avocado dip.
1 tbsp Chia seeds
15g Linseed – flax seed
30g Sunflower seeds
¼ tsp Himalayan sea salt
½ tsp Garlic powder
¼ or ½ tsp Chilli flakes
2 tbl Sesame seeds
Mix chia seeds with water in a bowl and allow to stand for approximately one hour. Preheat oven to 170°c and line a baking tray with non–stick baking paper.
Place almonds, linseed, sunflower seed, Himalayan sea salt, garlic powder, and chilli flakes into a food processor and process on high until small crumbs form. Add soaked chia seeds, which will now have a gel like consistency, and process on high until a dough forms, scrapping the sides if needed.
Using a spatula scrape the dough onto a sheet of non-stick baking paper, and place an additional sheet on top to prevent the rolling pin from sticking. Roll the dough to 2-3mm thickness. Remove the top sheet of baking paper and sprinkle dough with sesame seeds, gently pressing the seeds into the dough to ensure they stick. Using a bread knife or pizza cutter gently score the dough into cracker shapes approximately 4-5cm in length and spread apart to ensure the crackers are cooked evenly.
Bake in preheated oven for 15 minutes or until golden brown. Remove from oven and place on a cooling rack and allow to cool completely before serving.