Description
Did you know most gluten-free crackers are loaded with fillers? Not these Nutty Crackers, they’re all-natural!
Ingredients
Units
Scale
- 200g sunflower seeds
- 60g flax seeds
- 100g sesame seeds
- 30ml psyllium husks (do not add more than 30ml)
- 500ml water
- 5ml salt
Instructions
- Set your oven to 320°F (160°C). It may sound low, but please don’t go higher. Slow and steady, and you will have the best crackers.
- Toss all the ingredients into a bowl (a 500ml glass measuring cup works like magic).
- Let the mixture sit for about 10 minutes; it’ll thicken and turn into a pliable dough-like consistency.
- Take a baking tray (or two) and line them with silicone mats.
- No mat? No problem! Use the dull side of foil, but don’t skimp on the non-stick spray, or you’ll be peeling foil off your crackers later. Spread the mixture as thinly as possible, no holes allowed.
- Bake for 30–40 minutes, then take them out and lightly score lines into the crackers with a knife. This helps them break apart more easily later.
- Pop them back in the oven and keep baking. If the edges are crisp before the center, break those off, spread the rest out, and continue baking.
- The whole process takes about 1 to 1½ hours, depending on your oven. They’re done when everything’s dry, crispy, and golden.
- Let them cool completely before breaking into your preferred sizes.
- Store in an airtight container, and they’ll stay fresh and crispy for ages (if you don’t eat them all first).
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
