You know that joke about the woman who ran out of biscuits?
She was really cracker-lackin. And as terrible as that joke is (seriously, please don't close the webpage) it’s nowhere near as terrible as finding myself in exactly that predicament over the weekend, with a cheese platter in front of me and no suitable vessel to carry it to my mouth. So I did what any self-respecting person would do: I just ate the cheese in ragged chunks straight from the cheeseboard, because I’m super classy like that. But it sparked my creative juices to make a biscuit that’s worthy of a tray of boutique cheeses. Wholesome and crunchy and delicious in its own right. Welcome to my favourite thing to accompany cheese other than more cheese: Mixed Seed Crackers.
Its texture comes from a chunky blend of sunflower, pumpkin, linseed and sesame seeds that’s held together by chia seeds and quinoa flour and flavoured with cumin. It’s pretty freaking great. I found myself eating these well after the cheese had been devoured, slathered in avocado and smeared with dip. Plus they’re vegan, gluten-free, egg-fee and nut-free so they’re suitable for just about everyone.
Cumin seeds promote the production of pancreatic enzymes and can help ease digestive distress, as well as being a rich source of iron to assist with haemoglobin formation. Pumpkin seeds contain high levels of tryptophan, the amino acids that is important for the production of seratonin, and are very high in zinc, which is necessary for immune function, eye health and prostate health. Chia seeds are a healthy foodies best friend thanks to being packed full of fibre, protein, omega-3 fatty acids and antioxidants.
The cooking time will vary on how thin you roll them, I think thinner is better because I like them crunchy rather than chewy but by all means experiment and see which style you like better. Feel free to play around with the seed combinations and add in nuts if you're not allergic. I’m also deadly serious that these are just as amazing used as a vessel for cheese and dips as they are eaten on their own. After you've tried these you'll never want to be cracker-lackin again.
Mixed Seed Crackers
(makes approx. 20 crackers)
2 tbsp chia seeds
2/3 cup sunflower seeds
2/3 cup pumpkin seeds (pepitas)
1/4 cup sesame seeds
2 tsp linseeds
1½ tbsp cumin seeds
1 tsp sumac (optional)
1 tsp sea salt flakes
1/4 cup quinoa flour
1/4 cup coconut oil, melted
1) Preheat oven to 180 degrees Celsius.
2) Combine chia seeds and water in a small bowl. Set aside for 10-15 minutes to form a gel.
3) Briefly blitz the pumpkin and sunflower seeds in a food processor so they're coarser than meal and still a little chunky. Add to a large bowl then mix in sesame seeds, linseeds, cumin seeds, sumac if using, sea salt and quinoa flour.
4) Add the chia gel and coconut oil to the dry mixture, then mix until it forms a stiff dough.
5) Roll out the dough (I found between two sheets of baking paper was easiest) until approximately 3mm thick, then score your biscuit pattern.
6) Bake for 15-20 minutes of until golden brown. Allow to cool on baking tray, then break apart and store in an airtight container.
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