Origanum & Cumin Gluten-Free Seed Crackers
Prep Time:
10 minutes
Cook Time:
3 hours
Total Time:
3 hours 10 minutes
Very easy to make seed crackers that are not only delicious, but also nutritious, gluten-free, keto, paleo and low-carb friendly.
Ingredients
- 100g (3.5oz) flax seeds
- 100g (3.5oz) pumpkin seeds
- 100g (3.5oz) sunflower seeds
- 100g (3.5oz) chia seeds
- 1 tbsp ground flax seeds
- 1 tsp psyllium husk powder
- 200g filtered water
- 1 heaped tsp cumin
- 2 tsp origanum
- 1/2 tsp Celtic/sea salt
Instructions
- Put all the ingredients together in a large bowl, mix well and soak for 10 minutes.
- Place a baking paper on an oven tray, then spread the seed mixture out evenly, using moist hands and a spoon.
- Dehydrate at 60 degrees for 4 hours in a food dehydrator, or put an oven on 60 degrees fan. At 1.5 hours, take the tray out of the oven, cut the seed mixture into 12 rectangles, remove from the tray and arrange on an oven rack and dehydrate for another 2.5 hours.
Notes
Most recipes call for roasting the seed crackers for extended periods of time, which may influence the nutritional content of the seeds and oxidise the delicate fatty acids stored inside. This is why I've created a recipe that uses deyhdration methods instead. These crackers are delicious and packed with antioxidants, healthy proteins and omega 3 fats. They are also high in fibre, zinc, B vitamins, magnesium and iron.
Nutrition Information:
Yield: 12 Serving Size: 38g (1.3oz)Amount Per Serving: Calories: 180kcal/38Total Fat: 13.8gNet Carbohydrates: 3.8gFiber: 6.1gProtein: 7g
