These super seed crackers are the most requested recipe from my private chef clients, and they couldn’t be easier to make. You just mix a seed mix with caraway, fennel and coriander seeds, chia seeds, milled flax, psyllium husk, salt and water, leave it for 10 minutes to form a gel, then spread it thinly on a tray and bake at 150°C for 40 minutes. There’s no flour, so these seed crackers are naturally gluten-free and vegan, and they’re really high in fibre. Use any seeds you have - I like pumpkin, sunflower, hemp, linseed and poppy - or a shop-bought seed mix. The chia, flax and psyllium are what hold it all together, and if you don’t have psyllium you can use a little more milled flax. Break the sheet into shards and use them as a canapé base, with dips and cheese, or as a crunchy salad topper. One batch makes a huge sheet and they keep well in an airtight jar, so they’re brilliant for meal prep and healthy snacks.
recipe
Servings:
1 large sheet
Cook time:
45 minutes
Ingredients
250g seed mix
2 tsp caraway seeds
2 tsp fennel seeds
3 tsp coriander seeds
3 tsp chia seeds
3 tsp milled flax
2 tsp psyllium husk
3 pinches of salt
200ml water
Method
1. Preheat the oven to 150C fan.
2. Mix everything together, then leave it for 10 minutes. This is the important bit. The chia, flax and psyllium turn into a gel, which binds the seeds and makes it much easier to spread. If you don't have psyllium, just add a bit more milled flax.
3. Spread it thinly over a lined baking tray and bake at 150C for 40 minutes. Let it cool, then break it into shards.