These crispy crackers are a delicious mix of hemp, pumpkin and flax seeds. They are easy to make and usually don’t last long in my house.
Always handy to have these versatile crackers around to enjoy with dips, nut butter, or even just on its own. I love eating them with scrambled eggs, suppose it’s the crunchy texture that is a great alternative when craving the texture of bread. Bonus fact – they are packed with healthy fats and fibre and completely grain and gluten-free. The best way to turn any snack into a nutritional feast.
I highly recommend serving them with this bean free hummus. We all love hummus, don’t we? But not everyone can stomach chickpeas. Luckily you don’t need any beans for this delicious dip that might even fool a connoisseur or crowned hummus fan.
- 200g hemp seeds
- 60g flax seeds
- 100g pumpkin seeds
- 30ml psyllium husks
- 500ml water
- 5ml salt
- 1 cup zucchini chopped
- 45ml tahini
- 30ml lemon juice
- 15ml olive oil
- 1 garlic clove (optional)
- 10ml cumin
- salt to taste
Let’s get started:
- Preheat the oven to 160°C.
- Line 2 baking trays with baking paper.
- Use a brush and generously spread some olive oil on the paper.
- In a mixing bowl, combine all the ingredients and leave the mixture to stand about 15 – 20 minutes until it is thick.
- Divide the mixture between the two baking trays and spread out as thinly as possible, but without any holes in it.
- Bake the trays for 40 – 60min.
- Please remember that ovens do vary so please keep an eye on the crackers.
- In a food processor, blend all ingredients together until smooth and creamy.
- Sprinkle with some paprika and a drizzle of olive oil or decorate with lemon zest.
Tried this recipe? Please share your experience, variations or results in the comments below!