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Rebecca D'Alton Goode

Rebecca's Super easy peasy homemade crackers

So, I'm not much of a lunch person. If you know me at all, you will know that a business, my little one and a love for my family and friends...and training of course...keeps me pretty busy, so these super quick and easy crackers packed full of protein, essential fats, zinc, magnesium, fibre, calcium (I could go on) are an amazing grab and go snack.


They couldn't be simpler. You literally chuck everything in a blender or food processor, smoosh it all down onto a baking tray and chuck them in the oven. If you are a raw foodie, you can use a dehydrator, but it will take a whole lot longer (4-8 hours depending on the moisture content) and to be honest, I rarely have the time for that.


What you'll need...


1/2 cup sesame seeds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup chia seeds

1 cup water

Left over vegetable/fruit pulp from a juicer (optional)

1/4 teaspoon salt (optional)


You can also add pretty much anything else you wish. In the past I have experimented with sun dried tomatoes, grated carrot, thyme, paprika....the options are really endless so just chuck in whatever you fancy. If you are going to use the pulp from a juicer, the crackers will be slightly more chewy and just be careful with giving these to little little ones if you do use this because they will jam packed full of fibre, which is great for us adults, but sometimes a little bit much for little systems to cope with.


Once you have all your ingredients in, blitz it until its combined. This doesn't take long at all.


Next smoosh (love that word) the mixture onto a lined baking tray until evenly spread. This can take a bit of maneuvering, but is actually quite an enjoyable part of the process. For the crispiest crackers, try to get the mixture as thin as possible. I don't mind them a bit chewy though so am a bit more haphazard with my approach.



Finally, score the mixture to make it easier to break into pieces once cooked and just chuck it in the oven for 30 mins on 180-200 (depending on how hot your oven is, but it is very easy to tell when they are done). They will start to golden a little bit and separate along the scored lines. They are then ready to be whipped out and enjoyed.


They are great as a grab and go snack or you can enjoy them as a lunch with some delicious homemade dips, or easier still, just pile them up with mushed avocado and chopped tomato.




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