Homemade crispy seed crackers contain no strange ingredients, are very crunchy and healthy, and have become a constant presence in my pantry.
Extremely easy to make and above all tasty and healthy, they are prepared in just a few minutes by mixing all the ingredients with a little oil, rolled out into a thin flatbread and baked in the oven.
This is a versatile recipe since you can add or remove certain seeds according to personal taste, as well as the spices; I chose oregano, but you can also use paprika, rosemary, chives and many other seasonings if you prefer.
They stay crunchy for a long time and are a great healthy snack to nibble on (always without overdoing it).
MORE INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 3 Minutes
- Cooking time: 18 Minutes
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 3 tbsp pumpkin seeds
- 5 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 7 tbsp oat flour
- 2 pinches fine salt
- dried oregano (to taste)
- 2 tbsp extra virgin olive oil
- 1 2/3 cups water
Tools
- Parchment paper
- Baking sheet
Steps
Soak the flax seeds and chia seeds in the water for about 15 minutes; they should absorb all the water and become gel-like.
Add all the other seeds.
Combine the flour, salt and oregano or other spices as desired.
Pour in the oil and mix well.
Roll the resulting dough between two sheets of parchment paper and use a rolling pin to flatten it evenly.
Carefully remove the top sheet of parchment paper and, with a knife, score horizontal and vertical lines to create squares or rectangles. Bake in a preheated oven: fan-assisted at 338°F (170°C) for about 18 minutes, or conventional (static) at 356°F (180°C) for about 20 minutes. If desired, halfway through baking you can brush the surface with a little oil and finish baking. Once cooled, break along the grooves.
Storage
They keep crispy for a long time when stored in the pantry.
