Another weekly staple in our house! Delicious super seed crackers. Let’s face it, toddlers love crunchy snacks, and they especially love crackers! I have always been reluctant to purchase anything in a box for Louie so I decided to make homemade crackers that we all can enjoy together. The beauty of these is that you know every single ingredient and there are no preservatives or additives-yes!
You can enjoy these with no guilt and know that you are feeding your body with tons of nutrients that support a well balanced diet. They are an amazing way to add seeds to your diet, filled with healthy fats, fiber and minerals. You’d be surprised to know that these tiny gems are full of iron, calcium, magnesium, and phosphorus.
Homemade Crackers Are So Simple to Make!
I know making crackers at home can sound pretty intimidating but it’s very simple! This recipe just requires a bowl and seven ingredients!
Simply combine all the dry ingredients and add the oil and water till a dough forms, roll them out, bake and voila you have homemade crackers! You honestly will never want to buy store-bought crackers again!
Wholesome Ingredients, ZERO Additives
Why Are seeds good for you?
Flaxseeds- high in fiber
Sunflower Seeds- filled with B vitamins, vitamin E, and selenium
Hemp Seeds- rich in vitamin E and potassium. Great source for omega-6 and omega-3 fats!
Black Sesame Seeds- antioxidant and a great source of selenium
You can also play around with the flavours, sometimes I add freshly chopped rosemary from the garden, garlic powder, or cumin seeds to add some depth. You can even add some nutritional yeast to bring in some cheesiness. Tailor it to be your own!
These crackers are so satisfying, I bet you you wont stop making them once you start!
Super Seed Crackers
Ingredients
- 1 cup wholemeal flour
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 2 tbsp hemp seeds
- 2 tbsp black sesame seeds
- 1 1/2 tsp salt
- 1 cup boiling water
- 1/4 cup olive oil You can also use coconut oil or avocado oil
Instructions
- Preheat the oven to 170 C (340 F) and line two standard-size baking sheets with parchment paper.
- In a medium mixing bowl, whisk together all the dry ingredients.
- Pour the boiling water and oil over the seed mixture and stir until well combined.
- Transfer the mixture to the prepared baking sheets splitting the mixture in half and, using a rubber spatula, spread it as thin and even a layer as possible. Be sure to make sure they are as thin as possible without creating any holes. Once they are set sprinkle them with pumpkin seeds and flaked salt.
- Bake your crackers for 25 minutes and then switch your baking sheets (whatever tray was on the bottom to the top) and further bake for another 25 minutes or until they have become toasty in colour and are dry. I like to turn the oven off at 50 minutes and will allow them to sit in the oven until it's cooled.
- Once cooled you can break them into any sized pieces you like. Enjoy right away or store in an airtightcontainer at room temperature for up to 1-2 weeks.
