I don’t know about you, but I love a good seedy cracker. They’re packed with fibre, healthy fats, protein, and essential minerals like calcium, zinc, and magnesium – perfect for keeping kids (and us grown-ups) fuelled throughout the day. The only problem? Store-bought ones cost a fortune and disappear in a single afternoon. These homemade seedy crackers take a little time to make, but you’ll end up with a big batch of nutrient-dense crackers that taste amazing and last you all week. They’re a perfect lunch box addition for you or the kids – team them with cheese (or cottage cheese), your favourite dip or smashed avo – they taste great!
Yields: 2 trays of crackers
Ingredients:
- ½ cup psyllium husk
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup chopped apricots or other dried fruit
- ¼ cup black chia seeds
- ¼ cup powdered parmesan
- 1 tbsp onion powder
- 1 cup warm water
- Pinch of salt
Method:
- Add dry ingredients to a bowl and mix well. Pour over warm water and mix again. Leave to soak for 15 minutes until chia and psyllium husk has absorbed the liquid.
- On a large baking tray lined with baking paper spoon out half of mixture. Place another sheet of baking paper on top of the mixture and use a rolling pin to roll out the cracker mixture until it is about 3mm thick.
- Bake in a hot oven at 170ºC for 15 minutes. Remove from oven and slice into desired cracker shape.
- Re bake for 10-15 minutes until golden brown and allow to cool.
- Repeat steps 2-4 with remaining mixture. Store crackers in airtight container & enjoy with favourite dip or topping!
Notes: • High fibre snack to serve alongside dips or cheeses • Perfect for afternoon slump to provide quick energy boost • Mix your own combinations of dry ingredients depending on taste • Can add nuts if not going in school lunchbox