Scanning the ingredient list of any cracker found in a supermarket reveals they’re highly processed; high in sugar, sodium, unhealthy fats and artificial flavours. While I’m not saying every cracker is unhealthy, because healthy store-bought crackers do exist, making a batch at home is rewarding because no store-bought cracker will ever taste as good.

Health benefits –

·       Sunflower seeds are loaded with antioxidants, selenium and vitamin E.

SEED CRACKERS

 PB, V, GF

¼ cup (28 g) flaxseeds

½ cup (40 g) organic oats

½ cup (80 g) sunflower seeds

½ cup (60 g) pumpkin seeds

¼ cup (30 g) sesame seeds

¼ cup (40 g) hemp seeds

¼ cup (50 g) chia seeds

2 tbsp (22 g) nutritional yeast

1 tsp (5 g) fresh rosemary leaves, chopped

½ tsp (2.5 g) fresh thyme leaves

1 tsp (5 g) of sea salt

2 tbsp (30 ml.) extra virgin olive oil

1½ cups (360 ml.) warm water

In a large bowl, combine all the ingredients. Cover the bowl and rest for 2 hours.

Preheat the oven to 180’C. Line a baking tray. Place half the dough on a piece of baking paper and top with another piece of baking paper. Using a rolling pin, roll the dough until 3-5mm thin and remove the top sheet of baking paper. Sprinkle with flaky salt. Bake for 10 minutes, until the crackers are golden, flip carefully and bake a further 10 minutes. Remove from the oven and allow to cool. When crackers are cool and crisp, break into pieces. Serve with dips and a vegan cheese board. The crackers will keep in an airtight container up to 2 weeks.