One of the things we miss at gatherings and braais, is salty cracks with cream cheese and sweet chilli sauce. This is a great replacement.
Crisp and crunchy, these seed crackers are packed with nutrients as well, so not only can you eat as many as you want, you can do so with a guilt-free conscious.
Also great for when toast cravings kick in, you can cover these bad boys in anything from butter to cheese and salami, need I continue?
A nice snack for your Christmas table, these would serve well with a selection of cheeses and cold meats.
Yeild: +/- 30 crackers
Difficulty: Super easy, but requires patience.
250g Pumpkin Seeds
70g Flax Seeds
100g Sunflower Seeds
3 Tbsp Psyllium Husk
100 ml Lemon Juice (2 Large Lemons)
Zest of 1 Lemon
1 tsp Cumin
*Silicon or Baking paper
Preheat the oven to 150 degrees and line your tray with silicon or baking paper. Wax paper doesn’t work, the crackers will stick to them.
In a bowl mix all your seeds with the cumin and lemon zest.
Combine the water and lemon juice in a separate bowl, and add in the psyllium husk. It will be a gooey consistency. Let it sit for a few minutes.
Add the seed mixture to the psyllium husk mixture.
Spoon a thin layer of the mixture onto the baking tray and pop it in the oven for about an hour.
Enjoy the aroma of baking goods that will permeate the house.
Once it is nice and crispy, take it out of the oven and allow it to cool before breaking into pieces to serve.
These keep well in the fridge, so it might be a good idea to prepare these the day before.
* If you do not have silicon or baking paper, you can use silicon muffin pans
From our kitchen to yours, bon appétit.