Best-Ever Seed Crackers
Happy June! I thought I’d share my go-to gluten free cracker. This is a recipe I’ve altered over the years, ever-increasing the nutritional value (I can’t help it!). These tasty little crackers are a great source of fiber, protein, omega-3 fatty acids, antioxidants and minerals like calcium, iron, iodine, magnesium, and zinc….plus B12 and thiamine - Woah! Top with my antioxidant herb spread and you’ve got a powerhouse of a snack. Plus they are super satisfying and don’t require any special equipment to make.
Seeds are great for heart health, the lignans contribute to lowering cholesterol and blood pressure. Seeds are great for digestive health, as they contain both soluble and insoluble fiber, and are considered prebiotic - meaning they feed the good gut bacteria…yes! Sesame have anti-inflammatory and liver-protective properties.
Do you suspect you have nutrient imbalances? You can book your free discovery call HERE to chat with me and find out more.
The nori provides iron, iodine and B12 - which are three nutrients I regularly see deficiencies of in clinic. - so even though the recipe works without the nori, don’t leave it out if you want that good stuff!
They make a great snack topped with hummus, herb spread, avocado or your favorite pâté. They’re even great on their own, or crushed and sprinkled on salad.
Feel free to mix and match the seeds to suit your preferences or current pantry supplies
Just don’t alter the chia seeds - they act as a binder and hold the crackers together!
Best-Ever Seed Crackers
4 Nori Sheets (raw or roasted, crushed)
1/2 Cup Pumpkin Seeds (raw)
1/2 Cup Sunflower Seeds (raw)
1/4 Cup Hulled Sesame Seeds
1/4 Cup Hemp Seeds or flax seeds
1/2 Cup Chia Seeds
1 Garlic (clove, shredded fine)
1/4 teaspoon Salt
1 Cup Water
Preheat the oven to 300ºF (150°C). Line a large baking sheet with parchment paper, or grease well with coconut oil.
In a large bowl, combine the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds and crushed nori.
Add the garlic and salt to the water, and pour over seed mixture.. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-5 minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12x7 inches each about 1/8 to 1/4 inch thick, just thick enough to cover the pan. *Tip: To avoid sticking to hands or spatula, have a bowl of water nearby and dip hands/spatula in water before smoothing surface.
Bake for 35 minutes, or until they have stiffened enough to flip. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Carefully cut crackers while still hot and let cook completely before storing.
*Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
Yours in health,
Camille Hoffman
Naturopath, Nutritionist & Medical Herbalist