Bite-size seed crackers; tasty, super easy to make and full of goodness. Packed with seeds, these crackers provide a host of vitamins, minerals, healthy fats and gut-friendly fibre – and they are delicious at the same time.
They’re an excellent source of magnesium, a vital mineral which many people are deficient in. It is used by every muscle in the body and is involved in over 300 cellular reactions – struggle with sleep, have digestive issues, low in energy? Magnesium is a great place to start. Magnesium is an essential mineral during pregnancy, too – all the more reason to enjoy these beauties if you are or are thinking of becoming pregnant.
The list of all the vitamins and minerals derived from all the seeds in these crackers is almost too long to list – in addition to magnesium, they include immune-boosting zinc, antioxidant Vitamin E, Vitamins B1 and B6, selenium, calcium, copper, omega 3 fats and fibre. As the fats in seeds include a high percentage of ‘PUFAs’ – that’s Poly Unsaturated Fatty Acids – including omega-3, you want to keep the temperature in the oven low to minimise the oxidation of these essential brain-boosting fats.
Why you’ll love this recipe:
- They’re full to the brim of essential nutrients!
- The whole family will enjoy them (though remember children under 5 should not be given whole seeds)
- They make a perfect snack at any time of the day – and would make a great addition to a picnic.
How long will these keep for?
Once cooled, it’s best to keep them in an airtight container. They should easily keep for a week.
What’s the best way to serve them?
The possibilities are endless! Sliced cheese and cherry tomatoes, your favourite patè and cucumber or my preferred topping; cream cheese, smoked salmon and lemon.
I’m vegan, can I leave the egg out?
The egg helps the mixture to bind, but you may be able to replicate it by adding more linseeds and chia seeds (and water). Have a look on vegan blogs for egg replacements in recipes to give you an idea of quantities.
All you need:
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup ground linseed
- 2 tbsp ground chia seeds
- 1/4 cup flaked almonds
- 1 large egg, beaten
- 1/2 cup water
- 1 1/2 tsp salt
All you do:
- Mix all the ingredients, and let the mixture sit for 30 mins to absorb the liquids.
- Once it has thickened, spread the mixture out onto a large baking tray lined with baking parchment. Using the back of a spatula press the mixture to a thin layer across the baking tray – to about 4/5mm deep.
- Bake in a 150C (fan) oven for 30 mins.
- Remove from the oven, cut into cracker shapes, and bake the other side for a further 20 mins until golden.