Grain Free Crackers

chia crackers 2These simple crackers are based on the American system of measuring in cups – rather than trying to convert to weight, use volume as your guide and substitute 5 tablespoons for each 1/4 cup (spoons are much easier to scoop seeds out of their storage jar than to pour onto scales – less opportunities for spillage too!)

Grain Free Thins (Makes 15)

(Grain free, gluten free, dairy free, nut free, egg free)

Pre heat the oven to gas mark 3 and line a baking tray with baking parchment.

In a large bowl, combine the following:

1/4 cup  each of pumpkin seeds, sunflower seeds and sesame seeds

Sprinkle over 1/4 cup of chia seeds and stir well so the seeds are well combined. Pour on 1/2 cup (150ml) of cold water. Stir with a spoon and leave the mixture to stand for at least 5 minutes to thicken.

Use a tea spoon to drop small “mounds” of the seed mix on to the baking tray, use the back of a spoon to spread the mixture as thinly as you can (wetting the spoon helps if your mixture is sticky). As the name suggests, these are meant to be thin.

Place the tray towards the bottom of the oven and bake for 20 minutes. They should have dried out enough by this stage to allow you turn them over with a spatula. If not, leave for a another five minutes and check again.

After you have turned over the thins, press them lightly (not too hard or they will break) with a spatula to make them even thinner and put them back in the oven for another 20 minutes. They should be dry and crispy, depending on your oven, they might need a few more minutes.

Allow them to cool completely before sprinkling with salt and pepper and store in an airtight tin.

Once you’re confident with the recipe, feel free to alter the seeds to suit your taste, but the chia seeds are essential as they absorb the liquid and help bind the mixture together.

Serve with dips or cheese.

They are a bit crumbly – if they do break – add the crumbs to your morning granola!

 

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