Chia and Flax Seed Crackers
These chia and flax seed crackers are made with just seeds and water, making them a vegan, gluten-free and keto recipe! Makes 6 medium sized crackers.
Servings: 6 crackers
Calories: 102kcal
Ingredients
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ⅛ cup linseeds / flax seed
- ⅛ cup chia seeds
- 1 teaspoon dried herbs optional
- pinch salt
- ½ cup water
Instructions
- Preheat the oven to 170C / 340F and line a baking tray with parchment paper.
- Add the seeds, water, salt and dried herbs (if using) to a bowl and stir to combine. Set aside for 15 minutes to allow the seeds to absorb the water.
- Spread the mixture on the parchment paper to a layer approximately ½ inch thick without any gaps. If you have excess water in the bowl try not to include it. Bake for 30 minutes.
- Remove from the oven and slice the mixture (carefully!) into the size of crackers you prefer. Return to the oven and bake for a further 20-25 minutes. Watch for any signs of burning after 15 minutes.
- Remove from the oven and cool on a wire rack.
Notes
- Stir the mixture well so the chia and flax are distributed throughout.
- Be sure to leave the seeds to soak up the water for at least 10 minutes (15 is better) as this is how they absorb water and then bind the crackers together.
- Spread into an even layer without any gaps so the mixture bakes evenly.
- Always watch towards the end of cook time for any signs of burning.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- sesame which scores 1. Note that it is a potential allergen. Swap out for more pumpkin seeds if required.
- flaxseed isn't rated by SIGHI.
Nutrition
Calories: 102kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 117mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2mg