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These addictive and easy-to-make gluten-free seed crackers are perfect for snacking!
Ingredients:
3/4 cup + 1 tablespoon sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
1 cup flax seeds
1/2 cup + 1 tablespoon cornstarch
2 teaspoons demerara sugar
1 1/2 teaspoons fine salt
3/4 teaspoon finely ground black pepper
1 1/2 cups boiling water
1/4 cup olive oil
2 tablespoons whole tahini (regular tahini can also be used)
Instructions:
Preheat the Oven: Preheat your oven to 170°C (340°F).
Mix Dry Ingredients: In a large bowl, combine all the dry ingredients: sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, cornstarch, demerara sugar, salt, and pepper.
Mix Wet Ingredients: In a separate bowl, mix the boiling water, olive oil, and tahini until well combined.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix thoroughly for about 1-2 minutes until everything is well incorporated.
Prepare for Baking:
Line a large, flat baking sheet with parchment paper.
Pour half of the mixture onto the sheet and spread it out evenly. Let it rest for 10 minutes.
Bake: Bake in the preheated oven for 30 to 45 minutes. Baking times may vary, so check the crackers and rotate the baking sheet after 20 minutes for even baking.
Cool: Once baked, remove the baking sheet from the oven and let the crackers cool on the parchment paper.
Prepare the Second Batch:
Add 2-3 tablespoons of boiling water to the remaining batter, mix well, and spread it onto another lined baking sheet.
Let it rest for 10 minutes, then bake as before, noting that the second batch might be ready a few minutes earlier.
Break and Store: After the crackers have cooled, break them into asymmetrical pieces and store them in an airtight container.
Enjoy: Serve and enjoy your homemade gluten-free seed crackers!
Note: This recipe might not be suitable for all patients
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