:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/FmUP1dFjI3Bh2x5Y51jD/bc179a129e708ee56f0a0311915f1f.png "Savoury Homemade Multi Seed Crackers")
Savoury Homemade Multi Seed Crackers
These crispy, flavorful, and nutrient-packed seed crackers are perfect for snacking or pairing with dips, spreads, and cheeses. They boast an array of seeds that offer heart-healthy fats, fiber, and protein. Impress your guests at your next gathering or enjoy a guilt-free snack that is not only satisfying but wholesome.
Ingredients
- 1 Cup Sunflower seeds
- 1⁄2 Cup flax seeds
- 1⁄2 Cup sesame seeds
- 1⁄2 Cup pumpkin seeds
- 2 cups water
- 1⁄4 Cup olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
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Directions
Preheat the oven to 175 degrees Celsius (345 degrees Fahrenheit).
In a large bowl, mix together sunflower seeds, flax seeds, sesame seeds, and pumpkin seeds.
Stir in the water and olive oil until all the seeds are soaked. Let the mixture sit for about 15 minutes until the water is thoroughly absorbed.
Add in the salt and pepper, stirring to combine.
Place a piece of parchment paper on a baking sheet. Spread the seed mixture evenly across the parchment paper, pressing down firmly to make sure it's tightly packed.
Bake for 30 minutes, then remove from the oven. Gently cut the large cracker into desired sizes using a sharp knife.
Return to the oven and bake for another 30 minutes, until the crackers are completely dry and crisp.
Let the seed crackers cool completely before storing in an airtight container.
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TammersSavoury Homemade Multi Seed Crackers
These crispy, flavorful, and nutrient-packed seed crackers are perfect for snacking or pairing with dips, spreads, and cheeses. They boast an array of seeds that offer heart-healthy fats, fiber, and protein. Impress your guests at your next gathering or enjoy a guilt-free snack that is not only satisfying but wholesome.
Preheat the oven to 175 degrees Celsius (345 degrees Fahrenheit).
In a large bowl, mix together sunflower seeds, flax seeds, sesame seeds, and pumpkin seeds.
Stir in the water and olive oil until all the seeds are soaked. Let the mixture sit for about 15 minutes until the water is thoroughly absorbed.
Add in the salt and pepper, stirring to combine.
Place a piece of parchment paper on a baking sheet. Spread the seed mixture evenly across the parchment paper, pressing down firmly to make sure it's tightly packed.
Bake for 30 minutes, then remove from the oven. Gently cut the large cracker into desired sizes using a sharp knife.
Return to the oven and bake for another 30 minutes, until the crackers are completely dry and crisp.
Let the seed crackers cool completely before storing in an airtight container.
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