I always have a stash of these crackers in my cupboard. They are ridiculously easy to make, last forever, and make a great after school snack! What’s more, this recipe doubles as a holiday gift! These crackers are the ABSOLUTE favourite of one of my daughter’s preschool friends. I promised to post the recipe for them this week, so that they could make them at home.
- 1¼ cup flax seeds
- 2 tbsp chia seeds
- ½ cup ground flax
- ½ cup ground almond meal
- 3.5 cups of water
- 2 tbsp culture
- Remaining Ingredients
- 1 tbsp soy sauce
- 1 tsp salt
- Mix all the pre-soaked ingredients, and allow to soak for at least 6 hours. The mix will be a goo-y mass that forms the base of the crackers.
- Stir in the remaining ingredients along with any other seasoning you desire (see notes below for ideas).
- Then line two cookie sheets with parchment paper (wax paper won't work) and spread the mass of seeds as thinly as possible.
- Bake at 250 for around 1 hour, then leave to set in the warmed oven until firm (it could take longer depending on your oven). Break it up into cracker sized pieces, store in a sealed container and eat within 3 months
-For culture I typically use kefir whey, but sauerkruat juice or kombucha would both work as well. The goal is to add acid and culture that will help break down the tough seeds. They may even keep their “pro-biotic-ness” if cooked low enough… though no promised on that front.
-Here are some delicious optional additions:
1/2 cup sunflower seeds or pumpkin seeds (pre-soaked, then drained so they won’t burn in the oven)
1 tbsp honey (won’t make the cracker taste sweet, as much as add another flavour dimension)
2 tbsp mixed herbs (rosemary, thyme, basil or oregano)
1 tbsp dried onion or garlic