Play around with ingredients using this recipe as your base to make your own wonderful creations. Serve with hummus.
Serving Size: makes approx 2 trays
60g pumpkin seeds
50g sunflower seeds
30g sesame seeds
50g oat flakes (or buckwheat – if gluten-free) “optional”
1 tsp mixed, dried herbs
100g quinoa (or millet) flour
1 tsp sea salt
100ml olive oil
120ml water (possibly more)
Optional – 1tbsp of dried herbs or spices of choice (e.g. cumin seeds, caraway seeds, mixed herbs)
Pre-heat the oven to 175oc / gas mark 3.
Measure out the dry ingredients, stacked one on top of the next in a mixing bowl.
In a jug measure the olive oil but keep the water separate.
Add the olive oil to the dry ingredients, adding 100ml of the water. At this stage check the consistency and add as much more water as required to form a "stiff porridge”. Set aside for seven minutes at least to allow the dough to thicken up.
Divide the dough in half. Roll out the dough thinly between 2 pieces of baking parchment.
Place on a baking tray and peel away the upper sheet before scoring cracker shapes in the dough. You will probably have 2 trays of crackers.
Bake for 18 - 20 minutes until just browned and crisp.
Allergy info: contains sesame seeds. Can be substituted for other seeds instead.
Notes: I like to add smoked paprika to these crackers to really add a depth of flavour. Check the crackers are fully crisp and cooked before taking out of the oven.