I LOVE these crackers! I can’t tell you how wonderful it is to have something low-carb to eat with your favourite dip or cheese. They’re also brilliant to have on their own when you’re in the mood for a crunchy, salty snack and don’t want to reach for the potato crisps. Even my 3-year-old loves them (although given a choice he’ll go for the potato products every time!). They are on the fragile side though, so best not to expose them to rough treatment! I’ve used unsalted and unroasted seeds. Both regular and golden linseeds (flax seeds) will work.
makes: about 20
takes: 80 minutes
50g (1.75oz) ground sunflower seeds
50g (1.75oz) ground linseeds (flax seeds)
1/2 teaspoon fine salt
2 tablespoons extra virgin olive oil.
150g (5.25oz) water
50g (1.75oz) whole linseeds (flax seeds)
100g (3.5oz) sunflower seeds whole
1. Preheat your oven to 180C (350F). Line a baking tray with baking paper.
2. Place ground sunflower seeds, ground linseeds, salt, oil, water, whole linseeds and whole sunflower seeds in a medium bowl. Stir until well mixed. It will look really runny but that’s all part of the grand plan!
3. Spread the mixture into a rectangular shape on the prepared tray getting it as thin as you can, but not stressing about it too much.
4. Bake for 30 minutes then remove from the oven. Being careful of the heat, either cut or break into individual crackers (you choose the size). I like to use a pizza cutter for this job.
5. Spread the cookies out on the tray so they’re not touching each other. Bake for another 20-30 minutes or until well browned.
6. Cool on the tray for a few minutes then transfer to a wire rack to cool completely. Taste and if they’re not crispy enough pop back in the oven for 10 minutes or so.
different seeds – feel free to play around with the whole seeds. Sesame seeds, chia seeds and/or pumpkin seeds (pepitas) all make lovely additions.
no ground sunflower or linseeds (flaxseeds) – I grind my own using an electric coffee grinder. You can buy pre-ground. Otherwise replace one or both the ground seeds with almond meal (almond flour). I’ve tried both and to be honest if I can’t be bothered getting the grinder out I just go with the commercially ground almond meal. In the picture above the paler ones were made with almond meal and the others using the ground seeds.
extra salty – sprinkle with sea salt flakes before baking.
Shelf Life / Storage
Best on the day of baking and the first few days after that. Keep in an airtight container in the pantry for a few weeks but will soften with time. If this happens you can give them a new lease on life by popping back in the oven for 10 minutes to crisp up again and cooling on a rack. Keeps for months in the freezer.