So just before you go thinking I’ve jumped onto any gluten-free bandwagon, I have not. I just love these seeded crackers which I have been eating a lot these days. The bottom line is I’m a food lover and if the food tastes amazing and is super nutritious, I will get excited about it whether it’s gluten-free or otherwise.
I have also been hanging out with a few vegans lately and feel inspired by their lifestyle of zero cruelty to animals. There is a strong vegetarian force within me, so I’m definitely going to be doing more exciting non-animal-product recipes going forward.
Flaxseeds (or linseeds) form the main component of these crackers because they are just so flipping good for you. They contain loads of Omega-3 essential fatty acids, lignans, and fiber. I read that in terms of the world’s healthiest foods, they come out at number one.
I’ve also read that they need to be ground up in order to release their good bits, otherwise these seeds with hardish outer husks will just pass through your body. I’m hoping that after they are baked to crispy deliciousness in these crackers, they will break open as you chew. Otherwise, I plan to make this recipe again and give them a quick burst in the food processor to crack open their skins.
Next up are sunflower, sesame, and pumpkin seeds to give you all the nutty flavour and healthy fats. This trio of seeds also contains protein and Tryptophan which triggers our bodies to create serotonin, a hormone that promotes healthy sleep. As a recovering insomniac, I’m totally in with this.
These are also so easy to make and all the ingredients are readily available at any mainstream supermarket and health food store. I’ve used psyllium husk here as this is the binding agent, but next time I’m going to sub that with two tablespoons of chia seeds which will do the same thing.
Cooks notes ~ This recipe makes a big batch of delicious tasting, gluten-free, vegan crackers that are low carb and highly nutritious. One thing I have noticed since I’ve included these in my diet, they fill you up super quickly and hunger is kept at bay for much longer. I highly recommend eating these with really good humus – preferably homemade.
I have added some of the freshest and most amazing Za’atar which I brought back from Israel, and a dash of ground cumin to give it depth.
Recipe – makes a lot
gluten free seeded crackers
- 150 gm flaxseeds linseeds
- 100 gm sunflower seeds
- 100 g sesame seeds I used 90gms white and 10gm black
- 50 gm pumpkin seeds
- 2 Tbsp psyllium husks
- 500 ml / 2 cups water
- 1 tsp salt
- 1 tsp ground cumin
- 1 Tbsp Za'atar
- Preheat the oven to 160C (I used a fan forced so you can load 2 trays in).
- Add all the ingredients to a bowl and give it a good stir. Let it stand for about 15 - 20 minutes and until its starts gelling together. It will be fairly liquid in texture but everything sticks together in a weird way.
- Line two large baking trays with silicone sheets or non-stick baking paper and then divide the mixture between the two. Spread it out as evenly as possible ensuring that there are no holes anywhere. You really just want to get this as thin as it can go within reason.
- Bake for 70 - 80 minutes giving the trays a turn or two if your oven has hotspots.
Serve these with any dips or pates such as:
The best roast beetroot hummus (can be converted to roasted butternut)
Oh and if you are vegan I have separated out my vegan recipes under a separate heading right at the bottom of my recipe index page
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