So many of you requested crackers so here are some! I have been working on these for a while. The first ones were unblended and didn’t hold together that well so this is version 3.
For the seed nut part you can use any as long as you stick to the weight. Sunflower, pumpkin, almond, cashew, hemp, walnut etc… The chia help hold them together and the butter is for flavour. Once, before cooking I brushed the crackers with olive oil and sprinkled more salt on them. That was good. Kelp flakes would be good too.
I reckon you could also blitz some fresh thyme in or add spices.I will experiment and write notes below.
I have a half batch in the freezer so will thaw and see how that works too.
My kids prefer the whole seed version so will work on that and see what happens….
150g seeds or nuts - I used sunflower seeds, if using larger nuts, you might need to blend them for a bit longer
50g sesame seeds
2 T chia seeds
1 tsp baking powder
1 tsp salt
1 tsp sesame oil
2 tsp maple syrup
100g or ml of water
Place the dry ingredients in the food processor and blend until the seeds a chopped, you don’t want it like dust and you don’t want it too chunky either.
Add in the butter, sesame oil and maple syrup and pulse to combine. Add in the water and pulse until it mix comes together
Split into two and roll out between some baking paper and roll out
Cut in to rectangles or whatever shape you fancy
Separate the crackers and place on a baking tray and bake at 180 for 12-20 minutes depending on thickness or until nicely brown.
Store in a sealed container. They should be good for a week or so.