It’s hard to compete with the 10,000-plus tasty new flavours of store-bought crackers out there, but if you’re up for “eatin’ like a bird” with one of your snacks this week, you’ll see why these crackers are a sure winner.
Loaded with protein, fibre, a slew of vitamins and minerals, and the best fats you can get, the seeds are the real nutritional stars. Just a small serving each day helps lower cholesterol, regulate blood sugar, and keep you flowing through your vinyasa class.
Plus, given that their flavour profile resembles a decadent rosemary, olive oil, sea-salt focaccia, they’re super tasty to boot.
Ingredients
- ½ cup sunflower seeds
- ½ cup sesame seeds
- ½ cup hemp hearts
- 1 Tbsp poppy seeds
- 1 cup oat flour (you can make your own by finely grinding oats in a food processor)
- ¼ cup ground flax seed
- 1½ tsp salt
- 1 Tbsp finely chopped, fresh rosemary
- ¼ cup olive oil
- ½ cup water
Method
- Preheat oven to 300°F and line two cookie sheets with parchment paper.
- In a small bowl, mix the sunflower, sesame, and hemp seeds. Take ¼ cup of the seeds out and put them in a separate bowl. Add the poppy seeds to this bowl and set aside. You will use this smaller bowl of seeds to top the crackers at the end.
- In a medium bowl, add the oat flour, ground flax, salt, rosemary, and the original bowl of seeds (the one without the poppy seeds).
- In another small bowl whisk together the olive oil and water. Add it to the flour mixture and stir with a wooden spoon until combined.
- Divide the batter evenly on the two cookie sheets. Spread as thinly as possible. This is best done with an offset spatula, but a rubber spatula will also work. Sprinkle on the remaining seeds.
- Place in the oven and bake for 30 minutes. Remove from the oven and cut into squares. Tip: A pizza cutter or sharp knife makes this job easier.
- Place back in the oven and bake for another 20-25 minutes. The crackers should be slightly crispy, light, and flaky.
