Since I started with my paleo diet, I have been looking for some easy snack recipes so that I could enjoy some crunchy snacks without feeling very guilty. So nowadays my pass time is to enjoy YouTube videos on healthy baking and cooking. I skip all those recipes like cake and bread. Even though made with the healthy ingredients, a cake is still a cake, and I don’t want to indulge myself in it until I achieve my goal weight. But when I came across seed crackers, I was so delighted. They are so easy to make and there are no rules and regulations. You can add any seed you want. You can opt only flax seeds for these crackers and still they would be great.
I have been stocking up different varieties of seeds and it was time I used them. I usually add them in my cauliflower rice or paneer tikkas just to add the nutrients available through seeds in my diet. But this recipe made up entirely of seeds was so amazing. I once tried chis pudding but the lack of sugar in the pudding made it inedible. Somehow I finished it off but swore never to try it again. But this recipe is a savoury one and I was so sure that it would be good.
The preparation of these crackers is extremely easy. The only thing that tests your patience is the baking time. It takes a long time to bake, but never skip it because mushy crackers would not be that nice. You need to bake these crackers twice. The first baking is quite long. When the crackers are almost dry, flip them on to the baking sheets, cut them into squares and bake until crisp. This double baking ensures that they stay crisp for a long time. For the flavour, you can add whatever spice you love. I added ajwain as I was desperately craving for murukku. The omam gave that distinctive flavour and I was so satisfied with it. Even Sruti loved it and begged me for a few more, but as it was for our diet, I had to restrict her eating our portion too. I used a 9″ by 13″ tray. But if your oven can fit a larger tray, then go for it as your cracker will be more thinner and more crisp and the baking time will be reduced too.
Makes 2 Dozen Crackers
Sunflower Seeds – 1/2 cup
Watermelon Seeds – 1/2 cup
Pumpkin Seeds – 1/2 cup
Chia Seeds – 1/2 cup
Flax Meal – 1 cup
Salt – to taste
Ajwain – 1 tsp
Water – 1 cup + 2 tbs
Preheat oven to 200°C.
Line and grease a 9″ by 13″ tray.
Mix all the seeds, salt and add water.
Mix until the dough is thick.
Transfer it to the tray and with the help of a spatula, spread it evenly to fit the whole tray.
Bake in the oven for one hour until the cracker feels dry to tough but retains a slight softness inside.
Remove the tray from oven.
Remove the cracker along with the paper from the tray.
Place another paper on the tray and flip the cracker on to this paper.
Gently remove the paper from the cracker.
With the help of a knife, slice it into 24 even crackers.
Now bake this again until the crackers are crisp without any trace of moisture in them.
Cool them on wire rack and store in airtight jar.
- Sunflower Seeds - 1/2 cup
- Watermelon Seeds - 1/2 cup
- Pumpkin Seeds - 1/2 cup
- Chia Seeds - 1/2 cup
- Flax Meal - 1 cup
- Salt - to taste
- Ajwain - 1 tsp
- Water - 1 cup + 2 tbs
- Preheat oven to 200°C.
- Line and grease a 9" by 13" tray.
- Mix all the seeds, salt and add water.
- Mix until the dough is thick.
- Transfer it to the tray and with the help of a spatula, spread it evenly to fit the whole tray.
- Bake in the oven for one hour until the cracker feels dry to tough but retains a slight softness inside.
- Remove the tray from oven.
- Remove the cracker along with the paper from the tray.
- Place another paper on the tray and flip the cracker on to this paper.
- Gently remove the paper from the cracker.
- With the help of a knife, slice it into 24 even crackers.
- Now bake this again until the crackers are crisp without any trace of moisture in them.
- Cool them on wire rack and store in airtight jar.