Prep : 10 mins plus resting time (20mins) Cook: 1 hour DIFF : A Little More Effort
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Our homemade seed crackers will satisfy those snack cravings! Healthy and gluten free, these crackers are delicious on their own or served with your favourite hummus or part of an antipasto platter.
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
½ cup pumpkin seeds
1 cup sunflower seeds
30 g Gregg's Hemp Seeds
1 cup ground linseed
1 Tbsp Gregg’s Whole Cumin Seeds
1 tsp salt
1 cup warm water
1 Tbsp runny honey
¼ cup olive oil
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How do I make it ?
Place all the ingredients in a bowl. Mix well and allow to rest, stirring occasionally for approx. 20 minutes, until the water and oil has been absorbed. The mix will be thick and porridge like.
Preheat oven to 140°C (fan assisted). Line 2 baking trays with baking paper. Using a flat metal spatula spread the seed mixture into thin layer on the trays, ensuring there are no holes in the mixture. Bake for 60 mins until crackers are golden and crisp. Cool on the trays before breaking into pieces. Store in an airtight container.
Serve with your favourite Just Hummus or as part of an antipasto platter.
Kraft Kitchen Tips!
It is important to spread the mixture as thinly as possible to ensure the crackers will be crisp.
If you are cooking on 2 racks, switch the trays halfway through cooking to avoid even baking.