Super seed crackers
Super tasty and so much more nutritious than packaged crackers, these crunchy, gluten-free treats are just asking to be spread with houmous or mashed avocado.
Servings
About this recipe
Za’atar is a Middle Eastern spice blend which combines herbs such as oregano and thyme with earthy spices including cumin and coriander. If you are struggling to find za’atar in supermarkets (sold in Farro and , dukkah could be a good alternative.
Ingredients
1/2 cup rice flour
⅓ cup quinoa flakes
¼ cup cornflour
¼ cup pumpkin seeds
¼ cup linseed
¼ cup sesame seeds
¼ cup sunflower seeds
1 tsp za’atar
¼ cup melted coconut oil
1 cup boiling water
1 tsp Himalayan salt
Instructions
Step 1
Heat oven to 180C. In a large bowl combine the flours, quinoa flakes, seeds, and za’atar. Stir in the coconut oil, then the boiling water and combine well.
Step 2
Lay a sheet of baking paper on a flat baking tray, place the dough on top and using a palette knife or thin spatula, spread it as thinly as possible, without tearing (if gaps appear, just patch them up and spread again). Bake for about 15 minutes, rotate the tray and return to bake for another 15 minutes.
Step 3
For the crispest result, let the tray cool, then bake again for another ten minutes. Turn the oven off and either leave the tray inside to cool completely, or transfer to a wire rack to cool. Once cool and crisp, break into single serving size pieces.
Nutrition
Gluten-free and packed with omega 3 & 6 fats, these crackers stay crunchy for days if kept in an air-tight container.