Seed Crackers

Seed crackers are so easy to make and taste so good. You can change the types of seeds you use if you are seed cycling, but chia always needs to be the main ingredient, as it’s what keeps everything together. These are a great base for a healthy snack full of protein and healthy fats, and if you want to make them yourself, here are a few tips:

• If you find your mix isn’t congealing, you can add a little more water. 
• You can use a pizza cutter or knife to slice the crackers before baking to make squares
• Use a tea towel under the crackers when breaking them apart (it can be messy).
• Store the crackers in an airtight glass storage container for up to a week.
• Use the crackers with dip, or you can keep the pieces large and spread hummus on them and top them with sprouts.
• You can dehydrate these crackers too, which will help maintain the seed’s nutrients better than baking

Ingredients

• ½ cup –
  • Sunflower seeds
  • Sesame seeds
  • Flaxseeds
  • Pumpkin seeds
• 1 ½ cups – Chia seeds
• 1 tsp –  Sea salt
• 2 ½ cups –  Water

Directions

• Mix the ingredients together
• Let the mixture sit for 20-30 minutes to let the chia expand and congeal
• Spread half the mix out onto a silicon mat or parchment paper
• Dip a spatula into some water and then spread the mix out to the edges
• Try to keep the same thickness throughout – if the middle is thicker, it won’t bake as well as the edges and won’t be as crisp
• Sprinkle on a little sea salt or kombu
• Bake at 190°C for 45 minutes
• Flip the crackers over and bake again for another 45 minutes or until they are brown and solid in the centre
• Let them cool, then break them into bite-size pieces and dip them into beetroot dip

Beetroot Dip

If you are bored of hummus or just want to wow guests with a colourful dip, then this beetroot “pate” is perfect. The sweetness from the beets mixed with the tanginess from the dill creates the perfect mix for simple crudites or seed crackers. 

This is a very simple recipe if you have a blender or food processor. Once you soak the sunflower seeds, it takes a matter of minutes to create this dip, which is very (very) moreish. If you don’t have any machines, you can chop the beet and dill very finely and still have a tasty condiment. I store mine in a mason jar or any airtight glass container, and it should last a week in the fridge. 

Ingredients

• 100g Sunflower seeds
• Small handful fresh dill
• 2 tbsp lemon juice
• Sprinkle of sea salt
• 3 cooked beets

Directions

• Soak the sunflower seeds in hot water for 15 minutes to soften
• Drain the seeds, then add them to a food processor or blender
• Then add the rest of the ingredients and blend until smooth
• Make sure to scrape down the sides halfway
• Store in an airtight container for a week and use as a dip or a spread